Torta de Banana

Method

Preheat the oven to 180°C and grease a round 23cm cake tin. Cream together butter and sugar until light and fluffy, then beat in eggs one at a time. Mash three of the bananas and fold into the mixture with vanilla extract. Sift flour, baking powder and salt together, then fold gently into the batter. Pour into the prepared tin and bake for 35-40 minutes until a skewer comes out clean. Cool completely. To make the filling, whisk together condensed milk, evaporated milk and egg yolks, then carefully fold in the sliced remaining banana. Once cooled, poke holes throughout the cake with a fork and slowly pour the milk mixture over, allowing it to absorb. Refrigerate for at least 2 hours before serving.