Name: Sticky toffee banoffee cake
Total time: 30 min
Yield: Cuts into 10 slices
Cuisine: British
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

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Sticky toffee banoffee cake

Sticky toffee banoffee cake

Good Food team

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Cuts into 10 slices

Easy

Total time: 30 mins

Ready in 30 mins, plus making filling

A star rating of 4.6 out of 5.42 ratingsRate

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Sticky toffee banoffee, a variation on the classic Victoria sponge theme, perfect for birthdays and special occasion cakes

Freezable (Cake base freezes well for 3 months)

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Ingredients

Nutrition

Units:

MetricUS

For the cake

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

For the filling

284ml double cream
4 tbsp Banoffee toffee

(Merchant Gourmet Banoffee Toffee, from major supermarkets is ideal)
1 banana

sliced

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Nutrition: per serving

kcal494
fat32g
saturates18g
carbs49g
sugars25g
fibre0.9g
protein6g
salt0.8g

low

Method

step 1

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.
step 2

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.
step 3

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.
step 4

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.

Recipe from Good Food magazine, May 2005

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A star rating of 4.6 out of 5.42 ratings

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