Recipe Method

1. Preheat the oven to 175C. Grease a 22 cm springform cake tin and line with baking paper.
2. For the topping, peel and cut the bananas in half lengthways.
3. Melt the butter and sugar in a saucepan over medium heat, stirring while the sugar cooks for 2-3 minutes.
4. Arrange the bananas cut-side down in the cake tin and pour over the sugar mixture.
5. For the batter, combine all the dry ingredients and mix well.
6. Whisk the butter and sugar until light and fluffy. Gradually whisk in the eggs.
7. Gradually mix in the dry ingredients and yoghurt, alternating between the two.
8. Pour batter over bananas and bake for 45-50 minutes until a skewer inserted comes out clean.
9. Allow to cool for 5-8 minutes in the tin before turning out onto a wire rack.
10. After 5 minutes carefully transfer to a cake stand or serving plate of choice.
11. Serve with blueberry ripple ice cream

For the Blueberry Ripple Ice Cream (makes 2 litres)

1. In a food processor, blitz the blueberries until fully blended, scraping down the sides of the bowl as needed.
2. Transfer to a medium saucepan over medium heat. Add the sugar, lemon juice and zest.
3. Bring the mixture to a boil, then reduce the heat and simmer until slightly reduced, about 15-20 minutes.
4. Transfer the mixture to a bowl and allow it to cool completely.
5. In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream until stiff peaks form.
6. Fold in the condensed milk until fully combined.
7. Fold in the blueberry purée until the mixture appears marbled.
8. Transfer the mixture to 2 litre freezer safe container and freeze until firm, about 5 hours. Note: the ice cream can be stored in a sealed container in the freezer for up to 2 weeks.