BANOFFEE TRAYBAKE
Fill your cake tin with this simple banoffee traybake, bursting with banana, toffee and chocolate flavours. It's guaranteed to be a new family favourite
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter and line a 20 x 30cm baking tin with two strips of criss-crossed baking parchment. In a jug, mash the bananas with a fork, then add the butter and sugar and mix with an electric whisk until smooth and creamy.
- Add the eggs one at a time, beating well after each addition, then add the vanilla and a pinch of salt. Use a spatula to fold through the flour, yogurt and chocolate chunks. Scrape the mixture into the tin and smooth over the surface. Bake for 30 mins until risen and golden and a skewer inserted into the centre of the cake comes out clean. Cool for 10 mins in the tin, then transfer to a wire rack.
- Cut the traybake into 12 squares, then top each one with a spoonful of caramel and a banana chip, if you like. Will keep in a tin for up to five days, or in the freezer - without the toppings - for up to a month.
Nutrition Facts : Calories 406 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
STICKY TOFFEE BANOFFEE CAKE
Sticky toffee banoffee, a variation on the classic Victoria sponge theme, perfect for birthdays and special occasion cakes
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Snack, Treat
Time 30m
Yield Cuts into 10 slices
Number Of Ingredients 11
Steps:
- Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together including the vanilla extract and 2 mashed, ripe bananas, until you have a smooth, soft batter.
- Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
- For the filling, whip the double cream and fold through the Banoffee toffee. To serve, spread half of the cream over one of the cakes, then top with another sliced banana.
- Sandwich together, then cover with more cream then decorate the cake with an elegant drizzle of Banoffee toffee. Keep in an airtight container and eat within 2 days.
Nutrition Facts : Calories 494 calories, Fat 32 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 25 grams sugar, Fiber 0.9 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium
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