A freshly baked banana cake is pretty rad, but add butterscotch buttercream and it's an indulgent treat!
175g butter, softened
1/2 c ground coconut sugar
1 tsp vanilla extract
2 eggs
2-3 bananas, mashed
3 tbsp boiling hot milk or water
1 tsp baking powder
1 1/2 c flour (I used spelt)

Butterscotch icing:
1 1/2 c brown sugar
1/2 c cream (I used coconut cream)
185g butter
375g cream cheese

Preheat oven to 180C. Line 2 sponge tins with baking paper.
Cream butter and sugar in a bowl until pale and smooth. Add vanilla and eggs, one a a time, until combined, then bananas. Mix hot milk and baking soda and pour into butter mixture. Sift in baking powder and flour. Fold until combined.
Spread mixture evenly in the 2 tins. A kitchen scale helps here to weigh the tins.
Bake for15-20 min until cooked through. Leave in the tins for 10 mins then turn out onto a wire rack to cool completely.
Make the butterscotch icing by heating the brown sugar, cream and half the butter in a small saucepan. Bring to the boil, stirring constantly. Reduce heat to simmer for 5 mins. Transfer to a bowl and refrigerate until cold.
Beat the remaining butter with the cream cheese in a bowl with an electric beater until combined. Gradually beat in cold butterscotch mixture. Cover and refrigerate for a couple of hours until spreadable.
Spread half the icing on the bottom cake. Place the other cake on top and spread with the rest of the icing. I decorated with some dried banana.
If you want to get really fancy you can spread less icing in the middle and on top and use the rest to spread around the cake, then press toasted nuts (pecans, flaked almonds) around it, then refrigerate.