- 165g butter, plus extra for greasing
Butter is a dairy product made from separating whole milk or cream into fat and…
- 165g soft light brown or light brown muscovado sugar
- 325g self-raising flour
- 1 rounded tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 1 rounded tsp ground cinnamon
- 4 large eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 4 tbsp milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 2 large ripe bananas
Probably the best known, most popular tropical fruit, their name probably derives from the…
For the filling
Heat oven to 190C/170C fan/gas 5. Grease and line the bottom of a round 21cm loose-bottomed cake tin. With a wooden spoon or electric mixer, beat the butter and sugar together until smooth and a pale, creamy colour. In a separate bowl, sift together the flour, baking powder and cinnamon. One at a time, beat each egg into the butter mixture along with a tbsp of the dry mixture, then beat in the milk and fold in the rest of the dry ingredients until well combined.
In the bowl that contained the flour, mash the bananas until smooth and lump-free – whizz with the electric mixer if needed – then fold into the rest of the mixture until well combined. Spoon into the tin and smooth over the surface. Bake for 45-50 mins, until a skewer inserted into the centre comes out clean. Leave to cool for 5 mins, then remove from tin and continue cooling on a wire rack.
Use a serrated knife to cut the cake horizontally into 3 equal layers. Whip the cream until it forms stiff peaks, then chop the banana into small pieces and fold into the cream, along with the marshmallows. On the first layer, spread a generous covering of the dulche de leche, followed by half of the cream mixture. Sandwich the second layer on top and repeat. Thickly spread dulche de leche over the top of the cake, then arrange extra marshmallows around the edge.