Caramel-drizzled banoffee bake
- Nadiya Hussain
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Serves 9 or 16
Easy
Prep: 35 mins
Cook: 1 hr
plus cooling and overnight chilling
A star rating of 5 out of 5.3 ratingsRate
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Enjoy this bake with all the gorgeous elements of banoffee: a crumbly biscuit base, creamy cheesecake-style filling, bananas and caramel
Freezable
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
For the base
-
175g unsalted butter
melted, plus extra for the tin
-
250g digestive biscuits
crushed to a fine powder
-
1/2 tsp ground cinnamon
For the banana ripple
-
2 tbsp icing sugar
-
1 tbsp cocoa
-
1/2 tsp cinnamon
-
3 medium bananas
chopped
For the creamy filling
- 750g full-fat soft cheese
- 200g mascarpone
- 175g light brown soft sugar
- 2 tsp vanilla bean extract
- 3 eggs
- 2 1/2 tbsp plain flour
- 100g caramel
To serve
-
300ml double cream
-
2 tbsp caster sugar
-
2 tbsp caramel
-
cocoa
for dusting
-
large handful baked banana chips
(optional)
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Nutrition: Per serving (16)
- kcal554
- fat41g
- saturates25g
- carbs39g
- sugars29g
- fibre1g
- protein6g
- salt0.6g
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Method
-
step 1
Butter and line the base and sides of a 23cm square loose-bottomed cake tin. Put the biscuit crumbs in a bowl with the butter, cinnamon and a small pinch of salt, and mix until it resembles wet sand. Tip into the base of the tin, then level off and press the mixture down using the back of a spoon to compact it. Put in the fridge while you make the filling.
-
step 2
Heat the oven to 120C/100C fan/gas 1. Mix the icing sugar, cocoa and cinnamon in a bowl, then stir in the banana to coat. Set aside.
-
step 3
To make the creamy filling, put the soft cheese, mascarpone, sugar, vanilla extract, eggs and flour in a bowl. Beat using an electric whisk until smooth, about 3-4 mins. Gently fold in the banana mixture.
-
step 4
Take the base out of the fridge and pour over the filling. Level off the top using the back of a spoon, then drizzle the 100g caramel on top.
-
step 5
Bake in the oven for 1 hr with a tray placed underneath the tin to catch any drips of butter. Turn the oven off and leave the door ajar, using a spoon or spatula to prop it open. Leave inside until the oven is completely cool. Remove from the oven, then transfer to the fridge to chill overnight.
-
step 6
When ready to serve, make the sweet cream topping. Beat the cream and sugar in a bowl until it forms soft peaks. Remove the cheesecake from the tin and spread the cream over the top, drizzle with the 2 tbsp caramel, dust with cocoa and scatter with the banana chips, if using. Cut into nine pieces or 16 bite-sized squares to serve.
Recipe tip
This freezes well, toppings and all, so once you’ve made it you can simply wrap and save it in the freezer for another occasion. Just unwrap and defrost in the fridge overnight.
Recipe from Good Food magazine, February 2022
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A star rating of 5 out of 5.3 ratings
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