Method
| Step 1 | Preheat the oven to 180°C/gas mark 4. Grease and line 2 x 18cm (7”) round cake tins with butter and baking paper. |
| Step 2 | Mix together the flour, bicarbonate of soda and salt in a large mixing bowl. |
| Step 3 | Cream the butter and sugar together until pale and fluffy, then add the beaten eggs and flour mixture alternately, mixing well between each addition. |
| Step 4 | Stir in the mashed bananas and chopped walnuts (or pecans), and mix well. |
| Step 5 | Spoon the mixture into the prepared cake tins and bake in preheated oven for 1 hour, or until well risen and dark golden brown. |
| Step 6 | Take the cakes out of the oven and invert them on to wire cooling racks, allow them to cool completely before icing with the buttercream. |
| Step 7 | Make the Buttercream: Place all the ingredients for the buttercream into a large bowl and beat together until light and fluffy. (I use a hand held whisk for ease and speed) |
| Step 8 | Sandwich the two cakes together with half of the buttercream; spread the remaining buttercream over the top of the cake and then decorate with the walnut (or pecan) halves. |
Find the full recipe and more delicious recipes by Lavender & Lovage here!: https://www.lavenderandlovage.com/2017/01/going-bananas-banana-bread-cake-buttercream.html
