Heat the oven to 180C/fan 160C/gas 4. Grease and line the base of two 6 inch deep loose bottomed cake tins.
Place the butter and sugar in the bowl of a food mixer fitted with the paddle attachment. Beat the two together until they are light and fluffy.
Add in the eggs one at a time, mixing the first one in fully before adding the second egg.
Next add in the flour and bicarbonate of soda,stir in gently and then beat until fully combined.
Finally add in the vanilla extract, mashed banana and Amarula until just combined.
Divide the batter equally between the lined tins(it’s approx. 445g of batter per tin if weighing) and bake for 35 minutes or until a skewer inserted into the middles comes out clean.
Next make the buttercream, place the butter in the bowl of a food mixer fitted with the paddle attachment, add the icing sugar and mix on a slow speed until starting to combine, mix on a higher speed until light and fluffy. Then add the Amarula Cream and mix until combined.
Cool in the tins for at least 20 minutes, then slide a knife round the edge of the cakes if necessary and remove from the tins and remove the greaseproof paper. Transfer to a wire rack to cool completely.
Place the bottom layer of cake on a plate or cake stand, spread an even layer of buttercream on the cake and if you want to,pipe a ring with a French tip on the edge of the cake. Then sprinkle half the chopped pecans on top.
Next place the second sponge on top with the flat side from the base of the tin facing upwards. Spread a thin layer of buttercream on top and then pipe a decorative ring of icing around the edge.Sprinkle with the remaining pecans and place in the fridge to firm up a little.
The cake can then be stored at room temperature in an airtight container and is best eaten within 48 hours.