Oven temperature: 180°C
1. Preheat the oven. Grease a 20cm springform
cake tin with butter and line the
bottom with greased baking paper.
2. Cream the butter and sugar until light
and fluffy. Add the eggs one by one and
beat thoroughly after each addition. Add
the mashed banana, cream and vanilla
essence and mix thoroughly.
3. Sift the dry ingredients and gently fold
them into the batter.
4. Pour the batter into the prepared cake
tin and place it in a preheated oven for
45 minutes to 1 hour until the cake is done
when tested with a skewer. Leave the cake
to cool in the tin for about 10 minutes and
then turn it out. Allow to cool completely
before icing it.
5. Prepare the cream cheese icing: Beat the
cream cheese and butter in a mixing bowl
until smooth and creamy. Add the sifted
icing sugar, vanilla essence and lemon
juice and continue beating until thoroughly
mixed. The icing should be smooth
6. To combine: Carefully cut the cake
in half and spread some of the cream
cheese icing over the bottom layer. Cut the
bananas in slices and place them on the
icing. Cover with the second half of the
cake, spread the remaining icing on the
top and sides and arrange banana slices
on top. Lightly press the walnuts into the
sides and finally sift icing sugar over the