Heat oven at 180*c (350*f) and grease a springform cake tin with cooking oil or butter.

In a large mixing bowl, beat butter and sugar until light and fluffy. One at a time, beat in an egg, beat after each addition, until smooth and creamy. Add bananas and vanilla extract and mix thoroughly. Remember, don't overmix.

Heat the milk in a microwave proof bowl for 40 secs. Add the baking soda and mix and add to the creamed mixture.

In another bowl, sift together flour and baking powder, add to the batter and mix thoroughly until smooth. Add little more milk while mixing.

Pour in the cake batter. Bake for 30 minutes or until the cake springs back when lightly touched. Wait for the cake to cool on a cooling rack. When cooled, ice the cake with lemon or chocolate icing or dust.

(Optional) FOR JAFFA FLAVOUR Add 1 teaspoon of Orange extract to the batter. Sift the cocoa powder with the flour and baking powder.