Banana bread is always popular but making it as a traybake makes it even easier and so handy for sharing. Rich and moist this banoffee cake (banana and toffee) has a creamy topping of caramel flavoured creaminess. Just perfect with a cuppa any time of day.
Why you’ll love this banana cake recipe
- Banana and toffee is always a great combo, just think of yummy banoffee pie!
- Baking your banana bread as a traybake makes it easier to slice so great for a bake sale or school share.
- A traybake is quicker to bake than a traditional banana loaf
- This is a great way to use up those spotty bananas that are about to crawl out of the fruit bowl!
Ingredients for banoffee traybake cake
- Ripe bananas – The spottier the better. Yellow bananas are no use here as they don’t contain enugh sugar. Let them go spotty and they will be softer and sweeter and make a great banana bread/cake.
- cooking oil instead of butter
- eggs – use free range eggs when possible please
- Sugar and flour
- Spices – I’ve used cinnamon, vanilla and nutmeg for my banana bread cake
For the caramel topping
I mixed a spoonful of Bon Mamam confiture de caramel/creme de leche with a tablespoon of unsalted butter and icing sugar.
How to make this banoffee traybake
Mash the bananas and mix in the vanilla extract.
Sift all your dry ingredients into a big bowl and add the bananas a bit at a time then all the other ingredients and stir well.
Spoon the banana bake batter into a baking tray and pop into the oven for about 30 minutes till a toothpick comes out clean when poked into the centre of the cake.
Allow it to cool before covering with a thick layer of frosting and cutting into squares.
How much banoffee cake does this make?
I got 15 squares of cake from this banana loaf traybake. It all depends on the size of squares that yu cut and how greedy you are feeling.
How long does banoffee traybake cake keep?
This will keep for up to 4 days in an airtight container. You can freeze the cake itself before tyou ice it and it will freeze for up to 3 months.
Looking for more sweet and easy bakes to try? Then check out these recipes before you go;
Double chocolate coffee brownies with nutella fudge frosting
Super easy gin and tonic drizzle cake
Easy coconut lemon and giinger cake
Yogurt cake with marmalade and pistachios
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Banoffee Traybake Cake
- 4 bananas definately not green, go spotty!
- 1 tso vanilla extract
- 300 g caster sugar
- 4 eggs
- 225 ml sunflower oil
- 425 g self raising flour
- 1/2 tsp salt
- 1 tsp cinnamon powder
- 1/2 tsp grated nutmeg
- 1 tbsp confiture de caramel/creme de leche
- 1 tbsp butter unsalted
- 200 g Icing sugar
- Preheat oven to 180C/350F/Gas4
- Line a 10 x 14″ baking tray with sides at least 1″ high
- Mash the bananas to a pulp and stir in the vanilla extract
- Sift together all the dry ingredients
- Add the dry ingredients to the bananas a little at a time
- Add the eggs one at a time beating as you go
- Pour in the oil between the additions of dry ingredients (you want to add wet – dry- wet – dry)
- Make sure everything is well combined and pour into your prepared baking tray
- Bake for approximately 30 – 40 minutes, checking after 30 mins by inserting a skewer into the centre, if it comes out clean the cake is done.
- Let it cool on a wire rack while you make the topping.
- Place the butter (make sure it is softened but not melted) in a large bowl
- Add the caramel and stir together
- Start stirring in the icing sugar a little at at time. This is where a big bowl is important as it flies all over the place. Keep adding until you get a good paste consistancy that you like
- When the cake is completely cool, spread topping all over and cut into squares.
Cherry Ripe says
I’ve gained 5 kilos just by drooling at that scrumptious-looking cake. Good to know that the Aga is behaving!
Now, Karon, about those pink cords??!
Pink cords, what pink cords! I can’t even look at them today.
That looks much too lush to be left in the tin for long. I can foresee a crash diet starting halfway through May 🙂
Patti S. says
We all need a treat now and then. This looks really yummy!