First, preheat your oven to 180c/gas 4
Sift the dry ingredients and mix flour, salt bicarbonate soda and cinnamon.
In a large bowl, beat the butter and sugar then add in the 1 1/2 tsp vanilla.
Cream the butter and sugar until light and fluffy.
Whisk in the eggs one by one.
Then pour 150ml of milk into the mixture.
Once your mixture is smooth, add in the dry ingredients you mixed earlier & fold in lightly.
Line and grease 2 baking tins.
Evenly pour the batter into the tins and bake in the oven for 45 mins.
You can insert a skewer to check it, if it comes out clean your cake is done. Let it cool in the tin for 10 minutes before you turn it out into a wire rack for it to cool further.
Mix 1 tsp cocoa powder, 1 tsp ground cinnamon and 1 tbsp castor sugar in a mug.
Dissolve 1/2 tsp coffee with 2 tsp hot water and then add to the mug of cocoa mix
Mix the sugar into the cocoa and cinnamon mix
Pour a 300 ml tub of double cream into a bowl & add in the cocoa, coffee, sugar and cinnamon mix.
Whisk the cream until it thickens into stiff peaks.
Lightly roast some walnuts or any kind of nuts available at home and coarsely crush or finely grind.
Spread the cream over one cake layer, then apply a layer of sliced banana before putting the second cake layer on top.
Smooth out some cream evenly over the cake and all around, sprinkle the nuts on top decorate how you wish with some more sliced banana. Then your cake is ready to serve.
