Sticky Toffee Banoffee Cake
This delectable Banoffee cake is a luscious treat that perfectly balances the sweetness of banana with the richness of toffee cream. The moist, banana-infused sponge layers are adorned with a luxurious Banoffee toffee filling, creating a heavenly dessert that's sure to delight your taste buds. Perfect for special occasions or a delightful indulgence any day, this cake is a true showstopper that will impress your family and friends.
— Constant Cookbook
Ingredients
- 200g caster sugar
- 200g softened butter
- 4 eggs , beaten
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- 1 tsp vanilla extract
- 2 mashed, ripe bananas
- 284ml double cream
- 4 tbsp Banoffee toffee (Merchant Gourmet Banoffee Toffee, from major supermarkets is ideal)
- 1 banana , sliced
Instructions
- Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together including the vanilla extract and 2 mashed, ripe bananas, until you have a smooth, soft batter.
- Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
- For the filling, whip the double cream and fold through the Banoffee toffee. To serve, spread half of the cream over one of the cakes, then top with another sliced banana.
- Sandwich together, then cover with more cream then decorate the cake with an elegant drizzle of Banoffee toffee. Keep in an airtight container and eat within 2 days.
Yield
Cuts into 10 slices
Nutrition
- Calories: 494 calories
- Fat Content: 32 grams fat
- Saturated Fat Content: 18 grams saturated fat
- Carbohydrate Content: 49 grams carbohydrates
- Sugar Content: 25 grams sugar
- Fiber Content: 0.9 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.8 milligram of sodium
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