|Butter/Margarine||4 Ounce (100 Gram)|
|Caster sugar||4 Ounce (100 Gram)|
|Self-raising flour||4 Ounce, sifted (100 Gram)|
|Bananas||2 , mashed|
|Icing sugar||1 Tablespoon (To Dust)|
|Ground almonds||2 Ounce (50 Gram)|
|Icing sugar||2 Ounce, sifted (50 Gram)|
|Banana||1 Small, mashed|
|Lemon juice||1⁄2 Teaspoon|
Cream the fat and sugar together until light and fluffy.
Add the eggs one at a time, adding a tablespoon of flour with the second egg.
Fold in the remaining flour with the bananas.
Divide the mixture between two 18 cm / 7 inch greased and lined sandwich tins.
Bake in a preheated oven for 20-25 minutes until the cakes spring back when lightly pressed.
Turn on to a wire rack to cool.
To make the filling, mix the ground almonds with the icing sugar, then add the banana and lemon juice and mix to a smooth paste.
Sandwich the cakes together with the filling and dust thickly with icing sugar.