Banoffee Tray Bake
You can make the cake a day or so in advance of when you need it then add the cream and toppings just before you serve it to keep the bananas from going brown. This cake (without the topping) freezes so well. Serve it with custard for an emergeny pudding situation!
This is our Banoffee Layer Cake done simply in a deep baking tray - great for serving a bigger crowd in a really easy way. If you love Banoffee this recipe is for you!
For the cakes:
Buttery baking spread*
Mashed, ripe bananas
For the filling:
Large banana, sliced
Dark chocolate shards (optional)
*recipe is based on 70% fat buttery baking spread
You will also need…
20 x 28cm (8 x 11in) cake tin, lined with baking parchment
Step 1 of 5
Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4.
Step 2 of 5
Beat the cake ingredients in a large mixing bowl with an electric hand mixer until light and creamy.
Step 3 of 5
Spoon the cake mixture into the tin and bake for 20-25 minutes or until springy to the touch and a skewer comes out clean when inserted into the centre of the cake. Leave to cool for 5 minutes in the tin before tipping out onto a wire rack to cool completely.
Step 4 of 5
Whip the cream and 1tbsp caramel in a large bowl with an electric mixer until softly whipped.
Step 5 of 5
Place the cake onto serving plate and top the cream – spreading it out to the edges with a spoon or knife, scatter with a few slices of banana and drizzle with the caramel. Scatter over the chocolate shards and cut into pieces.
For a very special treat warm the remaining caramel and serve with the cake or alternatively use the caramel stirred into yoghurt and topped with fruit for a special breakfast idea. To make chocolate shards – melt dark chocolate and pour onto the back of a metal baking tray or smooth chopping board. Leave to set then using a large knife scrape the chocolate until it makes curled shards of chocolate.
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