In a large bowl stir the flour, salt, baking powder, sugar and cinnamon together

In a seperate bowl mash the banana with a fork until very little lumps left.

Mix in the egg, sunflower oil and vanilla essence into the banana

Fold in mashed banana mix into the dry ingredients using a fork. Do not over mix, just mix it gently.

Spoon into a lined 6inch tin (or 8 inch) and bake in an oven preheated to 350oF (180oC) for 45- 50 minutes until the loaf is golden brown and springs back when prodded gently with your finger.

Leave in the tin for 10 minutes, then turn out on to a wire rack. Let go totally cold

To assemble the ice cream cake: Slice the cold banana bread in the middle. Place the bottom layers on the baking paper back into the tin you baked it in.

Scoop semi soft vanilla ice cream onto this banana bread to cover the surface. Spread it out with a knife to ensure no gaps

Pop on the top layer of the banana bread and put it back in the freezer until the ice cream in the center is frozen (roughly 15-45 minutes)

When solid take it out of the freezer. Make the top of the cake even by slicing any bump off the top pf the cake

Turn out the cake and turn it upside down so the bottom is now the top

With a palette knife start to spread the soft ice cream on the sides and top of the cake.

Work fast and if you feel like it is melting put it back in the freezer to go solid again.

Spread the ice cream smooth around the sides and on top. This might take 2 attempts if you have to put it back in the freezer.

Once covered add sprinkles around the bottom of the cake and scoop ice cream balls on top of the cake. Put it back in the freezer until needed.

When ready to serve drizzle over your spaces- chocolate, caramel and strawberry.

Add more sprinkles and a cheery on top