Method (Cake)

1. Preheat your oven to 180°C fan and line two 8 inch loose base / push up cake tins with greaseproof paper. If you don’t have 2 cake tins you will have to bake the cakes separately. Just cover the unused batter with a damp tea towel until you’re ready to use it.
2. In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
3. Mash the banana in a bowl until fully mashed, no lumps remaining.
4. In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda. Mix well to combine.
5. Add the oil into the ‘buttermilk’ along with the mashed banana and whisk to combine.
6. Add the wet ingredients into the dry ingredients and mix.
7. Pour equal amounts of batter into the lined cake tins. Make sure to tap the tins on the worktop to remove any air bubbles.
8. Pop the cakes into the centre of the preheated oven and bake for around 25-30 minutes. You will know they are done when you put a knife or skewer in to the centre of the cake and it comes out clean and they are springy to the touch. They may be little wet inside due to the banana but when fully baked, the skewer will come out 99% clean.
9. Place the cakes on a cooling rack and allow to cool slightly before removing them from the tins. Leave the cakes to cool fully on the cooling rack.  Once cool, pop them into a sealed container to keep them fresh before frosting.

Method (buttercream)

1. In a large mixing bowl, add in the dairy-free butter, whip until creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
2. Add in the whipping cream and condensed milk and whip to combine.
3. Sift in the icing sugar and add in the vanilla. Whip on high speed for around 10 minutes to incorporate it. Add a splash of dairy-free milk if needed. If the frosting is too thick, add some more chunks of butter. if it’s too soft, add more icing sugar. You want it smooth, creamy and airy.
4. Transfer some of the plain white buttercream into a piping bag fitted with a medium round tip nozzle, set aside.

Method (assemble the cake)

1. Place one of the cakes on a serving plate or cake stand. Dollop or pipe some of the buttercream on the top and spread out until even using an off-set spatula or pallet knife.
2. Add a swirl of caramel sauce, and top with some fresh banana slices and a sprinkle of crushed up banana chips, then place the second cake layer on top. Press it down gently so it sticks. Coat the whole cake with a thin layer of buttercream. This creates a crumb coat.
3. Place the cake into the fridge to set for 15-20 minutes. You want the buttercream to be firm, this will make the final coat and applying the decorations easier.
4. Remove the cake from the fridge and apply a second/final coat.
5. Transfer any left over buttercream into a piping bag fitted with a star tip nozzle.
6. Pipe a decorative swirl to the top edge of the cake. 
7. Fill the middle of the cake with a puddle of caramel sauce. 
8. Decorate with some banana chips and crushed banana chips.
9. Slice and enjoy!