What makes this banana cake special? Coconut cream caramel in the middle and cream cheese icing on top!

Caramel sauce:
1 c coconut cream or milk
3/4 c unrefined sugar (coconut, rapadura or brown)
pinch sea salt

125 g butter or non-dairy spread
3/4 c unrefined sugar
1 egg
3 mashed bananas
2 c flour (I used spelt)
1 tsp baking powder
1 tsp baking soda

50g softened butter or non-dairy spread
75g icing sugar
1 c icing sugar
1/4 c chopped toasted walnuts (optional)

Make the caramel sauce by putting the sugar in a small saucepan on medium high heat. Swirl around for a couple of minutes to heat through. Add coconut cream and salt and stir. Bring to a boil then reduce heat and simmer for 15-20 min until sauce has thickened, stirring often. It should stick to the back of your spatula or spoon. If you want salted caramel, stir in another 3/4 tsp salt. Take off the heat and transfer to a covered jar or bowl. Refrigerate for at least 2 hours until the caramel thickens up.

Preheat oven to 180C. Line a 20cm cake tin with baking paper.

Cream the butter and sugar in a bowl until pale and fluffy. Mix in egg and bananas. Stir in rest of ingredients.

Pour half the batter into cake tin. Dollop your caramel evenly on top and cover with remaining batter. Bake for around 50 min until cooked through. Leave to cool in the tin before turning out onto your serving plate.

Mix icing ingredients together until smooth. Ice the cake when completely cooled and sprinkle with chopped nuts if desired.