Friday, 10 February 2012

Banoffee Cake

It's been a while since I last baked a banana cake/loaf which is quite surprising as banana bakes normally feature quite a bit in my kitchen. So I decided to make use of my ripe bananas and try out this banana cake from my new book, perfect! This butterless cake is really moist and delish but the real star of the show is the amazing toffee icing, it balances the cake beautifully! This is definitely a recipe to be book-marked and made again and again.

Banoffee Cake

Serves 10-12

For the cake:
225g plain flour
1 tsp baking powder
3 large eggs
170g Demerara sugar
2 medium ripe bananas, mashed
1 tsp vanilla extract
225ml vegetable oil (or olive oil)

For the toffee icing:
220g Demerara sugar
60g butter
60ml milk
240g icing sugar, sieved
1/2 tsp vanilla extract

banana chips, to decorate (or a sprinkling of cocoa)

Preheat the oven to 180oc/fan oven 160oc/Gas mark 4. Butter a 23cm springform tin and dust with flour or Demerara sugar.

Sieve the flour and baking powder into a bowl. Set aside.

In a separate bowl, beat the eggs and sugar on high with an electric mixer until thickened and light in colour. Fold in the mashed banana and vanilla. Slowly drizzle in the vegetable oil while still mixing.

Add the flour mixture and mix on a low speed, taking care not to overmix. Pour the batter into the prepared tin.

Bake for 25-30 minutes, until golden. Cool fully on a rack before icing.

To make the icing, place the sugar, butter and milk into a pan over a high heat. Stir everything well and bring to the boil. Keep stirring and boil for 1 minute.

Remove from the heat and beat in half of the icing sugar. Allow to cool slightly, then add the vanilla and the rest of the icing sugar. Beat well until it thickens.

Spread the icing over the cake straightaway, as the icing will harden slightly. Top with banana chips or a sprinkling of cocoa.


Nic's Notebook said...

Oooh I can imagine how good this tastes! Banana cake is def one of my favs, and with this icing on top mmmmmmm :) Thanks for the recipe x

Gloria Baker said...

Maria!!! this banoffe cake look delicious!!!yumm

Petit Filoux said...

Oh my this sounds gorgeous! Not sure I can justify making it just for me though!!

Snooky doodle said...

surely a winner. I ll try this one. thanks for sharing :)

Lisa said...

When I saw the title, I thought, "Oh, dear. I don't like banoffee."

When I saw the cake, I thought "Oh, wow. I want to make that!"

Trouble is, I've never seen demerara sugar in France! Still, where there's a will there's a way!

Lisa said...

Hello Maria

You may not want to bother publishing this message, but I just wanted to let you know that tomorrow's posting on my blog features your "Old Henry Bars" (or Uncle Neddies, as I call them!) and has a link to your blog.

Thanks for becoming a follower!

All the best

Anna's kitchen table said...

That looks so good Maria!
I'd kill for a slice of that. This low-carbing is hard! :((

Nickki said...

This looks gorgeous Maria! x

Brownieville Girl said...

Banana + Toffee + Cake = Heaven!!

Ali said...

Ooh just to say I have just done your Banana Loaf - so easy and a success too!! I've been having a nightmare 'trying' to bake recently so this has helped lift my spirits and not give up totally trying to bake xx

Kate@whatkatebaked said...

What a winning combination- that topping sounds so so so good!

Kelly-Jane said...

That does look really gorgoeous. Another fine bake from Lily's book.

Kim said...

Delicious! My boyf is a huge banofee fiend so I will be bookmarking this for sure.

Vince and Violet Baking said...

Hi Maria,

I discovered your blog the other day and have already made this cake. It is delicious!

I have recently started my own little baking blog and was wondering if you would be happy for me to share a link to your site while praising this recipe?

Looking forward to trying lots more of your wonderful cakes!