Ingredients 3 cups flour (gluten free if required)
1 1/2 cups caster sugar
1 tbsp vanilla essence
1 1/2 tbsp bicarb soda
1/8 tsp salt
1 cup oil
1/2 cup milk (lactose free if required)
3 cups ripe mashed banana
1 - 2 bananas (depending on size, I used 1 large)
1 cup icing sugar (plus extra to dust)
250 g cream cheese (lactose free if required)
Walnuts, to decorate (or macadamias)
Preheat the oven to 180 degrees. Grease a 22 cm round cake tin.
In a bowl, whisk the flour, sugar, bicarb soda and salt to combine.
Add the eggs, oil, vanilla essence, milk and beat until combined.
Add 2 cups mashed banana and beat to combine.
Pour the batter into the cake tin.
Cut the banana into pieces 2cm higher than the level of the batter. Push into the batter.
Beat the mashed banana into the batter and push whole pieces in prior to baking
Bake for 30 - 35 minutes, until cooked.
Cool the cake in the tin for 10 minutes and then on a wire rack to cool completely.
While the cake is cooling, place the remaining mashed banana, icing sugar and cream cheese into a bowl and beat until smooth.
Cut the cake in half horizontally. Spread banana filling evenly on one half and sandwich the top on.
Cool the cake in the tin, cut in half and spread filling