Write HTML code to reproduce following output. Banoffee cake We've taken a popular banana cake and given it a banoffee pie make-over. Our cake is packed with bananas, covered in creamy caramel...

Ingredients

1. 
   unsalted butter300g, softened, plus extra for the tins


2. 
   soft light brown sugar300g


3. 
   eggs4, large


4. 
   plain flour300g, sifted


5. 
   baking powder2 tbsp


6. 
   bicarbonate of soda1 tbsp


7. 
   vanilla extract2 tsp


8. 
   bananas4 ripe, mashed

CARAMEL BUTTERCREAM

·unsalted butter150g, softened

·icing sugar500g

·soft cheese200g

·Carnation caramel100g

TOPPING

1. 
   Carnation caramel150g


2. 
   unsalted butter25g


3. 
   bananas2 ripe, sliced at an angle


4. 
   sea salt flakesa generous pinch, (optional)

Method

·STEP 1

Heat the oven to 180C/fan 160C/gas 4. Butter and line 2 x 20cm deep springform cake tins with baking paper.

·STEP 2

Beat the butter 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 bicarbonate of soda. Stir in the vanilla extract and mashed bananas until just combined.

·STEP 3

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.

·STEP 4

Put the cake on a serving plate or stand. Pile the chopped bananas on top, then drizzle with the remaining caramel and sprinkle with a little sea salt, if you like.