A great way to use up overripe bananas, this moist, iced sponge is perfect for an afternoon treat. The recipe is a Woman’s Weekly original from way back in Banana sandwich cake1939
Serves: 6
Prep time: 25 mins
Cooking time: 20 mins
Total time: 45 mins
Skill level: Easy peasy
Costs:Cheap as chips




    • 60g (2oz) butter, softened


    • 90g (3oz) caster sugar


    • 1 medium egg


    • Finely grated rind of ½ lemon


    • 1 large ripe banana


    • 125g (4oz) plain flour


    • 1½ level tsp baking powder


    • 2tsp milk


For the filling:

    • 3-4tbsp apricot jam


    • 1 banana, thinly sliced


For the icing:

    • 250g (8oz) icing sugar


    • 2tsp lemon juice


    • Yellow food colouring, optional


    • Sugared pink rose petals or ready made cake decorations


    • 2 x 16.5cm (6½in) sandwich tins, buttered and base-lined






    1. Set the oven to 190°C/Gas Mark 5.


    1. Cream the butter and sugar until very soft and fluffy.


    1. Beat in egg and lemon rind. Mash banana really well with a fork and add to creamed mixture, mixing well.


    1. Sift in the flour and baking powder, add the milk and mix together lightly.


    1. Divide the mixture between the 2 tins and smooth the tops. Bake for 15-20 mins until firm to the touch. Cool in the tins for 5 mins, then turn out on to a wire rack to cool completely.


    1. To fill the cake: Spread the bases of both cakes with jam, then arrange thinly sliced banana over the top of one of them and sandwich with the other cake.


    1. To make the icing: Sift the icing sugar into a bowl. Mix in the strained lemon juice and 3-4tsp hot water to make a smooth icing. Stir in yellow food colouring, if using. Put the cake on a wire rack and spoon the icing over the cake, letting it run down the sides, or coat it completely. When nearly set, decorate with sugared petals or ready-made cake decorations, if you prefer.