I was a bit dubious about this cake when I first decided to make it as I’m not the biggest fan of bananas. However, I am pleased to say that this cake is hands down one of the best things I’ve ever tasted (and I’ve eaten a lot). The banana in the cake gives it a really moist texture and although once assembled it doesn’t look simple, it’s actually really easy to make.
-200g caster sugar
-200g butter (softened at room temperature)
-200g self raising flour
-2 mashed bananas
-1 tsp vanilla extract
– a dash of milk
For the filling:
-250ml double cream
-1 tin of Banoffee toffee (carnation is ideal)
– 1 sliced banana
1. Preheat your oven to 190C. Butter and line two sandwich tins and set aside.
2. Beat together all the cake ingredients in a bowl or electric mixer until fully combined and you have a smooth batter.
3. Divide the mixture equally between the tins and bake for around 20/25 minutes until they are golden. Then set aside to cool.
4. For the filling whip the double cream and fold through about half the tin of Banoffee toffee. Spread one of the cakes with the cream and sandwich together. Then drizzle the remaining Banoffee toffee over the top and decorate with the sliced banana.
Make sure you keep this cake in the fridge to avoid a collapse!