Cornish banana cake

Name: Cornish banana cake
Prep time: 15 min
Cook time: 37 min
Total time: 52 min
Yield: 8
Cuisine: En
Ingredients: 8 ounces very ripe banana (weight after peeling); 3 1/2 ounces caster sugar; 3 1/2 ounces butter, softened; 200g self raising flour, sifted; 1 egg, beaten; 1/2 teaspoon bicarbonate of soda; 1 tablespoon milk; 1 ripe banana; 2 ounces butter, softened; 2 ounces caster sugar; 1 soft, very ripe banana; 1 ounce cocoa powder, sifted; 8 ounces icing sugar, sifted

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Dessert

Very Easy

52 min

Preparation

Preparation15 min

Cook time37 min

Pre-heat the oven to 180C/350F. Butter two 7-inch round sandwich tins and lightly flour, tapping any excess out.
Mash the bananas and sugar together for the cake in a bowl with an electric mixer. Beat in the softened butter.
Add the flour alternately with the egg. Dissolve the soda in the milk and add to the mixture. Beat to a fairly sticky batter.
Divide evenly between the two tins, smooth the tops and then bake for 35 to 40 minutes until the sponge springs back when lightly touched.
Remove from the oven and turn out onto a wire rack to cool completely.
To make the filling, beat all the ingredients together until well mixed and use to sandwich the two layers together.
For the icing, beat all the ingredients together until dark and really smooth. Spread onto the top of the cake.