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 By Amanda James Ingredients unsalted butter 300g, softened, plus extra for the tins soft light brown sugar 300g eggs 4, large plain flour 300g, sifted baking powder 2 tbsp bicarbonate of soda 1 tbsp vanilla extract 2 tsp bananas 4 ripe, mashed CARAMEL BUTTERCREAM · unsalted butter 150g, softened · icing sugar 500g · soft cheese 200g · Carnation caramel 100g TOPPING Carnation caramel 150g unsalted butter 25g bananas 2 ripe, sliced at an angle sea salt flakes a generous pinch, (optional) Method · STEP 1 Heat the oven to 180C/fan 160C/gas 4. Butter and line 2 x 20cm deep springform cake tins with baking paper. · STEP 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. · STEP 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. · STEP 4 Put the cake on a serving plate or stand. Pile the chopped bananas on top, then drizzle wit
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Banoffee cakeWe'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 By Amanda James
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