Inspired by the classic banana and toffee pie, this luxurious and indulgent cake makes a great dessert or a wicked treat for afternoon tea.

Ingredients: (Serves 8)

For the cake:

• 170 g/6 oz butter, at room temperature
• 140 g/5 oz caster sugar
• 3 eggs
• 140 g/5 oz self-raising flour
• 1 teaspoon vanilla extract

For the filling:

• 240 ml/8 fl oz double cream
• 2 medium-large bananas, sliced
• 5 tablespoons dulce de leche
• Grated dark chocolate, for sprinkling

Method:

Preheat the oven to 180ºC/350ºF/Gas mark 4. Grease two 20-cm/8-inch round cake tins, then line the bottoms with greaseproof paper.

Beat together the butter and sugar until pale and fluffy. Beat in the eggs one at a time. Sift the flour over the bowl and stir in until thoroughly combined. Fold in the vanilla.

Spoon the cake batter into the prepared tins and spread out using the back of the spoon. Bake for 20 to 25 minutes until golden brown and the cake springs back when pressed lightly. Turn the cakes out onto a wire rack, gently peel off the waxed paper and leave to cool completely.

To serve, whip the cream, then spread about half over one of the cakes. Drizzle about 2½ tablespoons dulce de leche over the cake and top with about half the banana slices.

Place the second cake on top, swirl with the remaining whipped cream, drizzle with the remaining dulce de leche and top with the remaining banana slices. Decorate with a sprinkle of grated chocolate and serve immediately.