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For cake: Preheat oven to 350 degrees.
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Sift together flour, baking soda, baking powder, and salt and set aside.
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3
Combine butter and sugar, beating until almost white.
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Add eggs, 1 at a time, then bananas.
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Stir in yogurt and vanilla.
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Fold in combined dry ingredients a little at a time until completely incorporated and mixture is smooth.
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Pour into buttered and floured 8-inch cake tin and bake for 40 minutes.
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Turn onto wire rack to cool.
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Regrease cake tin with butter only and set aside.
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For filling: Beat together sugar and butter until almost white.
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Add eggs, 1 at a time, beating thoroughly before each addition.
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Mix together cocoa and coffee.
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Then add Tia Maria to coffee/cocoa mixture and add all to filling.
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Cut cake into 2 layers, horizontally, and place 1 layer in bottom of greased cake pan.
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Cover with half of filling and then the remaining layer of cake.
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Top with remaining filling.
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To rid cake of air holes, hold it 12 inches from table and drop it so it lands flat.
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Repeat this twice.
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Cover cake with plastic wrap and freeze for 2 hours.
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Serve ice cold with vanilla ice cream.
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*RAW EGG WARNING
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Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
