toffee banofee cake

1. Preheat the oven to 180°C (160°C fan) mark 4. Grease and line 2 20.5cm (8in) sandwich cake tins with parchment paper. In a large bowl, beat together the butter and sugar with an electric hand whisk until pale and fluffy, about 5min. Gradually beat in the eggs, then whisk in the bananas until smooth (if you don’t have electric beaters, mash the bananas with a fork and fold into the mixture). The mixture may look a little curdled, but don’t worry.

Using a large metal spoon, fold in the walnuts and flour. Spoon into the tin and bake for about 20 minutes or longer, checking regularly until the sponge springs back or a skewer inserted into the middle comes out clean. leave to cool on a cooling rack.

whilst the cake is cooling you can begin to make the caramel. Melt the butter and sugar into a non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved. 2. Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel.

whip the cream until fairly thick whilst the caramel cools. allow the caramel to cool and thicken slightly before applying to the cake. add a layer to one of the sponges and spread evenly. arrange the banana slices in a spiral on top of the caramel then spread a thin layer of cream on top. add the other sponge and then cover that with a layer of caramel. pipe the cream in decorations of your choice.