This recipe makes a lot, it's a party dessert serving around 12 people so feel free to half the amounts of everything!
Preheat the oven to gas 4 / 180C / 350F and lightly grease an 11" 9" dish
Mix the sugar and yogurt together until the sugar dissolves. The Koko brand yogurt is made from coconut milk and is free-from dairy and soy
Whisk in the oil and vanilla
Mix the flour, cornflour, baking powder and bicarb together, then whisk into the yogurt mixture
Pour into the baking dish and put in the oven for 25 - 30 minutes until firm
Let cool then using the end of a wooden spoon, ruin your lovely cake by poking holes evenly all over it!
Whisk the pudding mixture with the coconut milk until smooth then pour all over the cake. Shake gently so the pudding goes into all the holes
Refrigerate for 2 - 3 hours until set well then layer sliced bananas all over. Do this just before serving so the banana doesn't discolour
Cut into squares to serve - I cut into 12
Pipe on some cool whip and drizzle with caramel sauce
This dessert won't keep very long as the sponge will absorb all the moisture from the pudding within a couple of days so best eaten immediately
