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Recipe for sponge:
1. Cream together 125g caster sugar with 125g sunflower spread
2. Add 3 mashed, ripe banana’s
3. Add vanilla extract and 125g flour, sieved
4. Place mixture in baking trays and cook at 180’C for 20 minutes
5. Allow to cool for 30 minutes
Recipe for Buttercream Icing:
1: Cream 140g Sunflower Spread
2. Add 140g icing sugar and mix until smooth
3. Add 140g more icing sugar and 1-2tbsp of soya/almond/rice milk
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