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Banoffee cake Recipe

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This recipe for Banoffee cake is from The Douglas Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
unsalted butter 1 1/3 cup, softened, plus extra for the tins
soft light brown sugar 1 1/2 cup
eggs 4, large
plain flour 2 3/8, sifted
baking powder 2 tbsp
bicarbonate of soda 1 tbsp
vanilla extract 2 tsp
bananas 4 ripe, mashed

CARAMEL BUTTERCREAM
unsalted butter 2/3 cup, softened
icing sugar 4 cups
soft cheese 200g
Carnation caramel 100g

TOPPING
Carnation caramel 150g
unsalted butter 25g
bananas 2 ripe, sliced at an angle
sea salt flakes a generous pinch, (optional)
Directions:
Directions:
STEP 1

Heat the oven to 180C/fan 160C/gas 4. Butter and line 2 x 20cm deep springform cake tins with baking paper.

STEP 2

Beat the butter and sugar in a large bowl until light and fluffy. Crack in the eggs, one by one, and mix between each addition until combined. Mix in the flour followed by the baking powder and bicarbonate of soda. Stir in the vanilla extract and mashed bananas until just combined.

STEP 3

Divide the batter equally between the lined cake tins and bake for 35 minutes or until a skewer inserted into the middles comes out clean. Cool in the tins for at least 10 minutes, then transfer to a wire rack to cool completely.

STEP 4

To make the buttercream, beat the butter and icing sugar for 5 minutes or until light and fluffy. Add the soft cheese and beat for another minute or until fully combined. Add the caramel and mix until the buttercream is thick yet spreadable.

STEP 5

Spread 50g of the topping caramel on top of one of the sponges, followed by a thick layer of the buttercream, then chill for 10 minutes. Put the plain sponge on top of the iced one and spread the remaining buttercream over the top and sides of the cake. Chill for at least 30 minutes.

STEP 6

In a bowl, whisk the remaining 100g caramel with 1 tbsp of cold water until smooth. Melt the butter in a frying pan and fry the bananas for 2-3 minutes or until they begin to caramelise. Cool and gently stir through ½ of the caramel.

STEP 7

Put the cake on a serving plate or stand. Pile the chopped bananas on top, then drizzle with the remaining caramel and sprinkle with a little sea salt, if you like.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
2 hours

 

 

 

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