Ingredients
Serves 8-10
Ingredients
3 large ripe bananas, mashed
3 eggs
235gr golden caster sugar
1 tspn vanilla extract
125ml vegetable oil
2 cups SR flour
1 tspn bi-carb soda
200gr white chocolate, chopped
Filling & Topping
300ml thickened cream
150gr white chocolate, chopped
2 bananas
Juice of 1 lemon
1 tspn vanilla extract
White choc curls or grated choc to decorate
Method
Heat the oven to 180°C (160°C fan forced) and grease and line 2 x 22cm round cake tins.
Whisk the eggs, sugar, vanilla and add the mashed banana and oil. Mix well to combine.
Sift the flour and soda together and fold into the banana mixture. Fold in the white chocolate. Pour into the prepared tins and bake for about 30 minutes or until a skewer comes out clean. Cool in the tins on a wire rack for 10 minutes and then turn out of the tins and allow to cool completely.
Filling and Topping:
Whip half the cream with the vanilla. Mash one of the bananas and add to the cream - this will be the filling for the cake. Spread evenly over one of the cakes and top with the second cake.
Heat the remaining cream until almost boiling and stir in the white chocolate. Allow to cool completely and then beat until thick and fluffy. Spread over the top of the cake. Slice the remaining banana, squeeze the lemon over the slices then drain and arrange over the top of the cake. Finish with white choc curls or grated choc.