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Banoffee traybake

Banoffee traybake served in slices on a wire rack

Banoffee traybake

Name: Banoffee traybake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12
Ingredients: 200g butter softened, plus extra for the tin; 2 large ripe bananas (250g peeled weight); 250g light brown soft sugar; 4 large eggs; 1½ tsp vanilla extract; 250g self-raising flour; 100g natural yogurt; 100g dark chocolate chopped into chunks; 100g thick caramel or dulce de leche (we used a can of Carnation caramel); 12 dried banana chips to serve (optional)

Cassie Best

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Serves 12

Easy

Prep: 20 mins

Cook: 30 mins

A star rating of 4.2 out of 5.40 ratingsRate

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Fill your cake tin with this simple banoffee traybake, bursting with banana, toffee and chocolate flavours. It's guaranteed to be a new family favourite

Freezable (undecorated only)

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g butter

softened, plus extra for the tin
2 large ripe bananas

(250g peeled weight)
250g light brown soft sugar
4 large eggs
1½ tsp vanilla extract
250g self-raising flour
100g natural yogurt
100g dark chocolate

chopped into chunks
100g thick caramel

or dulce de leche (we used a can of Carnation caramel)
12 dried banana chips

to serve (optional)

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Nutrition: Per serving

kcal406
fat20g
saturates12g
carbs48g
sugars31g
fibre2g
protein7g
salt0.7g

Method

step 1

Heat oven to 180C/160C fan/gas 4. Butter and line a 20 x 30cm baking tin with two strips of criss-crossed baking parchment. In a jug, mash the bananas with a fork, then add the butter and sugar and mix with an electric whisk until smooth and creamy.
step 2

Add the eggs one at a time, beating well after each addition, then add the vanilla and a pinch of salt. Use a spatula to fold through the flour, yogurt and chocolate chunks. Scrape the mixture into the tin and smooth over the surface. Bake for 30 mins until risen and golden and a skewer inserted into the centre of the cake comes out clean. Cool for 10 mins in the tin, then transfer to a wire rack.
step 3

Cut the traybake into 12 squares, then top each one with a spoonful of caramel and a banana chip, if you like. Will keep in a tin for up to five days, or in the freezer – without the toppings – for up to a month.

Recipe from Good Food magazine, January 2019

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A star rating of 4.2 out of 5.40 ratings

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