Prepare Custard: Heat cream and vanilla on a low heat for five minutes.
Leave to cool for five minutes.
Whisk together the eggs and butter.
Slowly add the egg mixture to the cream.
Return the mixture to the heat and stir continually until the mixture thickens.
Remove from heat and leave to cool while you prepare the cake mixture.
Preheat oven to 160°C and line a cake tin/large Baking dish. I used 10"x 6" rectangular pyrex dish
Mix together all of the dry ingredients.
Whisk the eggs until fluffy then add to the dry mixture.
Mix in the mashed bananas.
Pour half of the batter into a lined cake tin or baking dish.
Bake for 15 minutes.
Pour the custard onto the partly baked cake.
Pour the remaining cake mixture over the custard and return to the oven for 30 - 40 Minutes.
The cake will need to be left to cool for at least 2 hours before serving. Ideally leave to cool in refrigerator over night.
