- vegetable oil, for greasing
- 2 tbsp ready-made toffee sauce
- 1 ripe banana, peeled, sliced
- 70g/3oz self-raising flour
- 70g/3oz butter, softened
- 70g/3oz caster sugar
- ½ tsp mixed spice
- 1 free-range egg, beaten
- custard, to serve
- Preheat the oven to 180C/350F/Gas 4. Grease the base and sides of an ovenproof dish with the oil, then place the dish onto a baking tray.
- Drizzle the toffee sauce evenly into the bottom of the dish.
- Arrange a layer of the sliced banana in the dish, keeping a few slices back for decoration.
- Beat the flour, butter, sugar and mixed spice together in a mixing bowl until fluffy and well combined. Gradually beat in the egg until the mixture is smooth and all of the egg has been incorporated.
- Spread the sponge mixture evenly over the banana and toffee layers using a spatula. Top with the remaining slices of banana.
- Bake in the oven for 25-30 minutes, or until the sponge has risen and is golden-brown. Serve with custard.