Banana Cake

1. Preheat oven to 160C/320F
2. Line a 20 x 20cm (8 x 8 inch) brownie pan with baking paper
3. Combine milk and lemon juice and set aside
4. Beat butter and sugars for 5 minutes on medium speed until pale and fluffy
5. Add eggs, salt, vanilla, baking soda, mix until combined
6. Alternate adding flour and milk, starting and ending with flour
7. Fold the mashed banana through the batter until combined
8. Pour into the lined tin
9. Bake for 45-55 mins, or until an inserted toothpick comes out clean
10. Cool completely

Butterscotch 

1. Combine brown sugar, cream, butter (I) and cinnamon in a small saucepan over medium-high heat
2. Allow sugar and butter to melt, stirring occasionally
3. Once dissolved allow butterscotch to boil for 3-5 minutes until thickened
4. Remove and cool completely
5. Once the butterscotch has cooled beat butter (II) until smooth 
6. Add 100g (3.5oz) butterscotch (reserving the remaining for drizzling over the finished cake) and continue to beat on high speed for 8-10 minutes, the buttercream should be light and fluffy
7. Reduce speed to low and beat for a further 3-4 minutes to remove any large air bubbles

Assembly

1. Swirl the butterscotch buttercream and remaining butterscotch over the cooled banana sheet cake
2. Top with flaky salt and enjoy!