Coffee Banana Cake

Cut the bananas into round slices, put them into a bowl. I've used Cavendish bananas, but you can use any other you like. Add the eggs and the instant coffee, beat it all together very well with a hand mixer, until it combines and turns into a mixture. 

Add the milk and the sugar, mix very well with a spatula or whisk. 

Add the sifted wheat flour and the baking powder, mix very well again and set aside.

Into a skillet over low heat, add 3 scoops of the batter, cover the skillet and let it cook for 6 to 7 minutes.

Remove the lid and check if the bottom of the batter has cooked through. If it has, flip it with the spatula and cook the other side as well. Repeat this process with the rest of the batter. You'll end up with 3 pancakes in total. Set aside. 

Beat the whipped cream mixture using a stand mixer, until stiff peaks form.

Get one of the pancakes you've just made and place it on a plate. Cover it with some whipped cream and spread well. Add the second pancake then add some more whipped cream on top of it. Repeat this process with the third layer as well. 

Spread the rest of the whipped cream all over the cake, around the edges and on top, making it as flat as possible, 

Stick some crushed walnuts to the edges of the cake and spread some candied fruits on top of it. If you don't like candied fruits, you can add some chopped jelly beans instead. 

Place in the fridge and leave for a few minutes until it cools down a bit.

Serve.