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banoffee cake with mug behnd

Banoffee Traybake Cake

Karon Grieve
Perfect for coffee mornings, bake sale or catering a crowd as cheap, easy, quick and yummy!
5 from 4 votes
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course baking
Cuisine American
Servings 15 servings
Calories 420 kcal

Ingredients
 

  • 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

Caramel Frosting

  • 1 tbsp confiture de caramel/creme de leche
  • 1 tbsp butter unsalted
  • 200 g Icing sugar
Metric - US Customary

Instructions
 

  • 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.

Notes

I got 15 squares from my banoffee traybake. It all just depends what size you want to cut them.
This traybake will keep for up to 4 days in an airtight container and you can freeze the cake before frosting for up to 3 months.

Nutrition

Calories: 420kcalCarbohydrates: 62gProtein: 5gFat: 17gSaturated Fat: 2gTrans Fat: 1gCholesterol: 46mgSodium: 100mgPotassium: 160mgFiber: 2gSugar: 37gVitamin A: 109IUVitamin C: 3mgCalcium: 15mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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