Cornish banana cake

Ingredients

For the cake:

• 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

For the filling:

• 1 ripe banana
• 2 ounces butter, softened
• 2 ounces caster sugar

For the icing:

• 1 soft, very ripe banana
• 1 ounce cocoa powder, sifted
• 8 ounces icing sugar, sifted

Preparation

• 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.

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