Page 334 - CMC Recipe Book

Method
Place flour, baking powder, sugar, margarine and eggs into a bowl and mix until all ingredients have come together, scrape down and remix for approx. 30 seconds - do not over beat.
Mash up the bananas in a separate bowl and add to the mixture, mix on a slow speed until evenly distributed through the cake mix. Pour into a baking pan, or pans, and level out.
Bake in a preheated oven for approx. 25-30 minutes Gas 4/180°C until the cake springs back or a skewer inserted comes out clean. Remove from the tin and cool on a wire rack.
Place 80g of margarine and the brown sugar into a saucepan and stir, on the heat, until the margarine has melted. Add the milk and continuing stirring until the sauce thickens and has a nice shine. This should take about 5 minutes. Remove from the heat and allow to cool.
Place the remaining 170g of margarine into a mixer and slowly add the icing sugar on a slow speed until it’s all incorporated. Once it’s all incorporated beat on a higher speed. Add 3⁄4 of the cooled toffee sauce and mix.
To assemble, spread the buttercream over the top of the cake and level out by using a fork to spread across the length of the cake. Sprinkle with crushed banana chips or fresh banana slices and drizzle the remaining toffee sauce over the top.
Cut into squares and serve.