Banana Split Cake



8oz (225g) Butter

8oz (225g) Golden caster sugar
4 Large eggs
8oz (225g)Self raising flour
2-3  overripe bananas ( 8oz - 225g peeled weight at least )
1 tsp vanilla essence
3 tbsp Fruit Puree
1 pt Cream
Selection of fruit and sauces
Sprinkles or nuts


Preheat oven 140c/120c Fan/275F/Gas Mark 1.
Grease tin and line bottom with baking paper. Quantities are for 1lb loaf tin and 6 cupcake bases. 
Mash the bananas well.
Cream the sugar and butter together. Whisk in the eggs one at a time. Add the mashed banana and vanilla. Fold in the flour.
Spoon into tin and cup cake cases.


Place in the centre of the oven. Check after 15 minutes for the cupcakes, remove when firm and risen. Check and cover the loaf
tin to stop overbrowning. Cook  for approx. another 30 minutes until risen and a skewer comes cleanly out.
Allow to cool and chill.
Cut 'V' shape from centre of cakes and spread fruit puree over. In the main loaf add fruits in the groove.  Cover cakes liberally
with cream.  Add more fruit , sauce, sprinkles, nuts, whatever you fancy! Chill for at least an hour before serving.