Directions

• Heat the oven to 180 C. Butter and line 2 x 20cm deep springform bake pans with parchment paper.
• Beat the cannabutter and sugar in a large bowl until light and fluffy. Crack in the eggs, one by one, and mix between each addition until combined. Mix in the flour followed by the baking powder and biaking soda. Stir in the vanilla extract and mashed bananas until just combined.
• Divide the batter equally between the lined cake tins and bake for 35 minutes or until a skewer inserted into the middles comes out clean. Cool in the tins for at least 10 minutes, then transfer to a wire rack to cool completely.
• To make the buttercream, beat the cannabutter and icing sugar for 5 minutes or until light and fluffy. Add the cream cheese and beat for another minute or until fully combined. Add the caramel and mix until the buttercream is thick yet spreadable.
• Spread 50g of the topping caramel on top of one of the sponges, followed by a thick layer of the buttercream, then chill for 10 minutes. Put the plain sponge on top of the iced one and spread the remaining buttercream over the top and sides of the cake. Chill for at least 30 minutes.
• Cool and drizzle store-bought caramel overtop and add more banana slices if desired.