Banana Fudge Ripple Cake
Winner of the Close to Home recipe competition in the ‘dessert recipe’ section. This recipe is truly delicious, thank you to Vivienne Esray Greenfields for sending it in.
How to make:
Pre-heat the oven to 180°C, grease a 20 x 20cm cake tin and line with grease proof paper.
For the batter: Cream butter and sugar, beat in one egg at a time, add the vanilla essence. Sift dry ingredients and add alternately with water, until all are mixed together.
For the filling: Combine all ingredients except the bananas.Putting the cake together takes a bit of time. Put 1/3 of the cake mix in the tin, a layer of filling, then a layer of sliced banana. Repeat the three layers, finishing with a layer of cake mixture. Bake in a moderate oven for 45 minutes, or until cooked. Sift icing sugar, or ice with lemon or chocolate icing if you so desire.
For the batter:
For the filling: