Mix the banana, flours, soda, 1/2 cup cocoa, granulated sugar, 2/3 cup spread, vinegar, 1 cup soya milk, eggs and jam together with electric beater.
Use spray oil or lightly grease with Stork a nonstick cake tin and place baking paper, if desired, at the bottom of the cake tin. Pour equal halves of mixture into cake tins.
Bake at 180 degrees for 30 minutes.
Check if cake is pulled well away from sides and knife in center comes out clean. If not, reduce heat to 150 and check every 10 minutes. If edges start to darken (burn), turn off the oven and open the door but leave the cake in to finish baking til oven cools.
Turn cakes out onto plates til cool. To ice cake between layers, top and side: put icing sugar and cocoa in a deep bowl. Add Stork/butter/peanut butter and flavouring.
Cover half the bowl with a towel as you hand mix the frosting (covering it will prevent your kitchen and clothes becoming sugar-coated). Drizzle in a little milk (use the milk jub cap as a guide of how much to add at a time).
Mix well. Keep adding sugar and mixing. When you have added all the sugar and mixed it in as well as you can, you should use a hand mixer to smooth the frosting -carefully add tiny, tiny amounts of milk if needed.
You want the consistency to be pretty thick and smooth, slightly pourable, not stiff or too runny. Pour or spoon frosting between layers and over top of cake to run down the sides, then smooth, cleaning your knife or spatula as you smooth. Sprinkle with coconut if not using the peanut butter version.
Add birthday candles if required and serve.
Do not use veg oil in cake pans or your layers will literally fall apart.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.