Banana Nut Slice With Lemon Cream Cheese Frosting

Preheat oven to 180°C (350°F ) and adjust the shelving so the middle can be used. Grease the baking tray with unsalted butter and line it with non-stick baking paper with some overhanging for easy removal later. We used 33 x 23 x 4.5cm (13" x 9" x 2") size.
Melt butter: Add the butter and water in a small saucepan and constantly whisk over low heat until the butter is melted and mixed into the water smoothly. Bring to a boil for 15-20 seconds, then set aside to cool down slightly.
Sift flour: Using a sieve, sift flour, bi-carbonate soda, and mixed spice into a large mixing bowl. Stir in the light brown and granulated sugar and salt; once stirred, make a well in the middle.
Add mashed bananas, eggs, vanilla extract, and buttermilk, and mix well until all are combined.
Add butter: Gently pour the melted butter into the batter and mix well, then add in the chopped walnuts, again mixing through. Once smooth, pour the batter into the lined baking tray.
Baking: Bake the slice for 25 minutes or until a skewer inserted comes out clean.
Cooling: Leave the Banana and Nut Slice in the tray for 10 minutes before transferring them onto the cooling rack upside down for a flat surface result. Leave to cool completely on a rack for approximately 1 hour.

Cream the butter and sugar: Add the cream cheese and sugar into a mixing bowl, then mix well using an electric beater or food processor. Once the cream forms, add in the lemon juice, salt, and honey and continue to whisk well until they have combined.
Add heavy cream: Lastly, add the heavy cream and whisk until it's rich and silky; ensure to scrape the sides of the bowl.
Topping the slice: Once cooled completely, add a large dollop of the lemon cream cheese frosting to the center of the banana and nut slice. Gently spread the topping outwards, starting from the center and working the frosting to the outer edges.
Cool: Once the topping has been applied, place it in the fridge for 15 minutes.
Cut into slices: Remove from the fridge and the tin, then cut into squares; you should be able to get around 12 from this tin size.