Ingredients Jump to Instructions ↓

  1. 2 1/4 cups 140g / 4.9oz Flour

  2. 3/4 teaspoon 3.8ml Baking soda

  3. 1/2 teaspoon 2 1/2ml Baking powder Salt - to taste

  4. 4 oz 113g Salted butter

  5. 1 1/2 cups 297g / 10oz Sugar

  6. 2 Eggs

  7. 2 Ripe bananas - abt

  8. 1 cup mashed (small)

  9. 1/4 cup 59ml Plain yogurt

  10. 1 teaspoon 5ml Vanilla extract Filling

  11. 1 lb 454g / 16oz Sugar

  12. 1 lb 454g / 16oz Salted butter

  13. 6 Eggs

  14. 1/8 cup 13g / 1/2oz Sifted cocoa

  15. 1/4 cup 59ml Very strong coffee

  16. 1/4 cup 59ml Tia Maria

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For Cake: Preheat oven to 350 degrees. Sift together flour, baking soda, baking powder, and salt and set aside. Combine butter and sugar, beating until almost white. Add eggs, 1 at a time, then bananas. Stir in yogurt and vanilla. Fold in combined dry ingredients a little at a time until completely incorporated and mixture is smooth. Pour into buttered and floured cake tin and bake for 40 minutes. Turn onto wire rack to cool. Regrease cake tin with butter only and set aside. For Filling: Beat together sugar and butter until almost white. Add eggs, 1 at a time, beating thoroughly before each addition. Mix together cocoa and coffee. Then add Tia Maria to coffee/cocoa mixture and add all to filling. Cut cake into 2 layers and place 1 layer in bottom of greased cake pan. Cover with half of filling and then the remaining layer of cake. Top with remaining filling. To rid cake of air holes, hold it 12 inches from table and drop it so it lands flat. Repeat this twice. Cover cake with plastic wrap and freeze for 2 hours. Serve ice cold with vanilla ice cream. This recipe yields 8 servings.


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