how to make banoffee cake - Recipe

Ingredients

  • 50g butter
  • 2 tsp vanilla extract
  • 4 eggs
  • 100g soft dark brown sugar
  • 100g self-raising flour
  • 250ml double cream
  • 200g caramel (from a tin)
  • 3 bananas, peeled and cut into thick slices
  • 2 tbsp chopped mixed nuts
  • 20g 70% dark chocolate

Nutrition

Calories columnFat columnSaturates columnSugars columnSalt column
Calories
312g per serving
16% %GDA
Fat
19.00g per serving
27% %GDA
Saturates
11.00g per serving
55% %GDA
Sugars
23.00g per serving
26% %GDA
Salt
0.20g per serving
3% %GDA

Method

  1. Preheat the oven to 180C, fan 160C, gas mark 4 and grease and line a 2 x 20cm loose bottomed cake tins.

  2. Place the butter in a heatproof bowl and microwave on high for 1 minute until melted (or place the butter in a small saucepan and heat until melted) then stir in the vanilla extract and allow to cool slightly.

  3. Meanwhile, place the eggs and sugar into a large bowl and whisk for at least 5 minutes until really light, thick and fluffy, almost thick enough to hold it’s shape when you waggle the whisk around.

  4. Sift the flour into the bowl and whisk very gently until all the flour is incorporated into the egg mixture.

  5. Pour the cooled melted butter and vanilla over the mixture and whisk gently until the batter is thick and smooth.

  6. Pour into the lined tins and bake for 12 minutes until golden brown and risen – the sponges should be just firm to the touch.

  7. Remove and allow to cool totally before turning out.

  8. Meanwhile, pour the cream into a bowl and whisk until quite firm peaks form.

  9. Place one sponge onto a serving plate and top with half the caramel, bananas and cream, then layer the other sponge over the top. Repeat with the remaining caramel, cream and bananas then scatter the nuts and grate the chocolate over the top.

  10. Serve straightaway or keep in the fridge until needed, but allow to warm to room temperature for 30 minutes before serving.