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In a saucepan over low heat, add 100 g of sugar and cook until a caramel forms. Remove from the heat and let it cool.
In a bowl, combine the 4 ripe bananas, the 4 eggs, the 400 ml of milk, and the 1 teaspoon of vanilla extract. If you prefer, you can add 3 to 4 tablespoons of sugar.
Blend the mixture until it is well combined and smooth.
Pour the mixture into a saucepan, without needing to use a special mold.
Cover the saucepan with aluminum foil to prevent water from getting in during cooking.
Cook over medium heat for 40–50 minutes.
Once cooked, remove from the heat and let cool in the refrigerator.