Banoffee Traybake

Banana and chocolate sponge with a mascarpone and caramel topping


Serves: 10 -12

Time: 1 ½ - 2 hours inc. cooling

















INGREDIENTS



For the cake:

  • 250g Salted butter - softened

  • 130g Light Soft brown sugar

  • 70g Caster sugar

  • 2 Very ripe bananas (approx. 230g peeled weight)

  • 1 tsp Vanilla extract

  • 4 Large eggs

  • 300g Self raising flour

  • 1 tsp Baking powder

  • 100g Full fat Greek style yoghurt

  • 130g Dark chocolate – chopped

For the caramel:

  • 300ml Double cream

  • 125g Light soft brown sugar

  • 75g Salted butter

  • Pinch of salt

  • 1 tsp Vanilla extract

For the topping:

  • 250g Mascarpone (you can use whipped double cream)

  • Caster sugar and vanilla to taste

  • Caramel from above

I used an enamel roasting tin 26cm x 20 cm x 4cm deep greased and lined with non-stick paper. You could use 2 x 20cm sponge tins and sandwich together with the topping and caramel.


NOTE You will have more caramel than you need simply put it into a storage jar and keep in the fridge. Delicious melted over ice cream or simply by the spoonful.


METHOD


  1. Preheat the oven to 160C Fan (320F)/180C conventional (350F)

  2. In a large bowl beat together the softened butter, sugars, vanilla and bananas until well combined and a little fluffy.

  3. Add the eggs, flour, baking powder and yoghurt and beat until combined, add 1-2 tbs of hot water from the kettle to loosen the mixture.

  4. Fold in the chopped chocolate and spoon into the prepared tin. Smooth the top and bake in preheated oven for approximately 40 minutes or until a toothpick inserted in the centre comes out clean. Set aside to cool completely in the tin.

  5. While the cake is baking make the caramel by placing the cream, sugar and butter in a saucepan and heating gently until the sugar and butter have dissolved. Stirring frequently bring to a simmer and allow to bubble for 6 – 7 minutes. Take care the caramel doesn’t catch on the bottom.

  6. Stir in the vanilla and add salt to taste. Pour into a bowl to cool. (NOTE if the caramel separates then allow to cool and beat until combined.)

  7. When the cake is cold mix the mascarpone with sugar and vanilla to taste and spread over the cake. Add dollops of caramel and swirl through the topping.

  8. Cut into individual pieces and enjoy.



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