- 165g butter, plus extra for greasing
- 165g tender mild brown or mild brown muscovado sugar
- 325g self-elevating flour
- 1 rounded tsp baking powder
- 1 rounded tsp ground cinnamon
- 4 true eggs
- 4 tbsp milk
- 2 true ripe bananas
For the filling
- 300ml pot double cream
- 1 banana
- 50g marshmallow, chopped, plus extra entire ones to adorn
- 450g jar dulce de leche
- STEP 1
Heat oven to 190C/170C fan/gas 5. Grease and line the bottom of a round 21cm unfastened-bottomed cake tin. With a wood spoon or electric mixer, beat the butter and sugar together except tender and a mild, creamy color. In a separate bowl, sift together the flour, baking powder and cinnamon. One at a time, beat every egg into the butter combination along with a tbsp of the dry combination, then beat within the milk and fold within the remainder of the dry formulation except neatly blended.
- STEP 2
In the bowl that contained the flour, mash the bananas except tender and lump-free – whizz with the electric mixer if wanted – then fold into the remainder of the combination except neatly blended. Spoon into the tin and tender over the bottom. Bake for Forty five-50 mins, except a skewer inserted into the centre comes out clear. Leave to chill for 5 mins, then opt a long way from tin and proceed cooling on a wire rack.
- STEP 3
Employ a serrated knife to reduce the cake horizontally into 3 equal layers. Whip the cream except it kinds stiff peaks, then prick the banana into tiny devices and fold into the cream, along with the marshmallows. On the first layer, unfold a kindly covering of the dulche de leche, adopted by half of the cream combination. Sandwich the 2d layer on high and repeat. Thickly unfold dulche de leche over the head of the cake, then address extra marshmallows around the brink.