Banoffee Cake
This delicious sponge-based cake has a filling of banana, caramel and cream. Great for a special occasion!
  Serves:  16       Print   FavoriteLoading Add to My Favourites
Ingredients
For the sponge
  • 250 g (8 oz) butter, room temperature cut into pieces
  • 250 g (8 oz) caster sugar
  • 250 g (8 oz) self-raising flour
  • 5 eggs
  • 2 ripe bananas
  • 2½ tsp baking powder
For the caramel
  • 400 g (14 oz) condensed milk (sweet)
  • 125 g (4 oz) brown sugar
  • 125 g (4 oz) butter
For the filling
  • 284 ml (10 fl oz) whipping cream
  • 1 firm banana
  • Cocoa powder for dusting the cake
Instructions
Prepare the sponge
  1. Cream together the butter and sugar.
  2. Mash the ripe bananas until you have a puree and add it to the mixture. Beat well.
  3. Add the eggs one a a time, beating well after each egg.
  4. Sift in the baking powder and the flour. Beat well to give a smooth batter.
  5. Grease two 20 cm (8") baking tins and line the bottoms with baking paper. Divide the mixture equally between the two tins and spread the batter evenly.
  6. Bake at 170°C (340°F) for 30-40 minutes.
  7. Remove from the oven and leave the cakes to cool for 5 minutes before removing from the tins.
  8. Place the cakes on a wire rack to cool completely.
Prepare the caramel
  1. Melt the butter in a pan and add in the sugar. Keep stirring until the mixture starts to foam.
  2. Add in the condensed milk, bring to a simmer and continue to cook with stirring for about 5 minutes until the caramel thickens.
  3. Remove from the heat and allow to cool for about 10-15 minutes.
Prepare the cake
  1. Whip the cream and thinly slice the banana.
  2. When the caramel is thick enough pour it onto one half of the cake and spread evenly.
  3. Apply a layer of the sliced banana, then spread on about half the whipped cream.
  4. Place the other half of the sponge on top and decorate the top of the cake with any remaining caramel and the remaining cream. Dust with cocoa powder to finish.
Titli's Tips
If you don't have two cake tins you can always bake one large sponge cake and cut it in half.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 466 23%
Calories from Fat 234
Total Fat 26.1g 40%
Saturated Fat 16.0g 80%
Unsaturated Fat 8.3g
   
Amount Per Serving       % Daily Value
Total Carbohydrate 54.5g 18%
Dietary Fibre 1.0g 4%
Sugars 39.6g
Protein 6.0g 12%
Cholesterol 122.4mgs 40%
Percent Daily Values based on a 2,000 calorie diet.
March 31st, 2013 | Category: British, Cakes