Place the cubed butter, sugar and cinnamon in a large bowl or mixer stand. Cream together until light and soft – leave the mixer on high for at least 5 minutes to achieve a nice creamy consistency. Alternatively cream together by hand and mix for at least 10 minutes until light and creamy
Next whisk together the 3 eggs. The eggs are to be added to the butter mix gradually – I usually add a quarter at a time along with a little flour to help prevent the mixture from splitting.
Once all the egg has been combined into the mix, remove the bowl from the stand mixer. Peel 2 bananas and mash with a fork.
Next add the remaining flour, mashed bananas and vanilla extract to the cake mix. Use a spatula to fold and gently combine together.
Transfer the cake mixture to the line cake tin and use the spatula to even out the top of the mix once it’s in the tin. Place the tin in the centre of a pre heated oven. Bake for 50 minutes but check after 40 minutes. Check if the cake is ready by inserting a metal skewer into the centre of the cake – the cake is done when the skewer comes out clean.
Once the cake is baked, remove from the oven and leave on the side, in the tin to cool for at least 20 minutes. Meanwhile, make the mascarpone cream filling and topping:
To make the mascarpone cream
Place double cream, vanilla pod seeds, mascarpone and icing sugar in a large mixing bowl. Use a wooden spoon to combine together. Don't over mix as the mixture will become to stiff and won't spread easily over the cake.
Taste test and add more icing/vanilla if desired. Cover and place in the fridge until you’re ready to assemble the cake.
Building the cake
After 20 minutes the cake should be cool enough to remove from the tin. Place on a wire rack and leave for a further 30 minutes to ensure it has cooled right the way through. IMPORTANT TIP: If the cake is still warm the mascarpone cream will melt!
Once the cake is fully cool, use a large serrated knife to carefully slice into two layers. Move the knife around the cake to ensure an even cut. Place the top half of the cake on a plate and put to one side for the moment.
Remove the mascarpone cream from the fridge. Use a palette knife to smoother half of the cream mix over the bottom layer of the cake. You don’t need to be too neat but do try to get the cream right the edges of the cake so that I will be visible when the top layer goes on.
Carefully place the top layer of the cake over the cream and then use the palette knife to smooth the remaining cream over the top of the cake.
Finally top the cake with sliced banana and drizzle of honey and serve. Keep in the fridge if not serving immediately.