Banoffee cake

Banoffee cake

We've taken a popular banana cake and given it a banoffee pie make-over. Our cake is packed with bananas, covered in creamy caramel buttercream and topped with caramelised bananas for extra indulgence

Instructions

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

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