Banoffee Cake Recipes

CARAMEL BAILEYS BANANA BANOFFEE CAKE

Steps:

• Preheat oven to 350 F. Line three, 8-inch round cake pans with parchment paper; or use two, 9-inch cake pans. Spray the sides with a baking spray.

BANOFFEE CAKE

Steps:

• Preheat the oven to 350 F. Grease, flour and line 2- 8 inch cake tins with parchment paper and set aside.
• In a small measuring cup add milk and lemon juice, mix together and allow mixture to sit for 10-15 minutes to 'curdle' and become buttermilk.
• In a bowl fitted with a stand or hand mixer, add butter, light brown sugar and granulated sugar. Beat mixture for 3-4 minutes or until light and fluffy. Add in vanilla extract and beat eggs in one at a time on low speed.
• In a medium bowl mix together sifted flour, salt, cinnamon and baking soda together. Alternate milk and flour mixture to wet batter mixture and mix together until just incorporated. Remove from the mixer and fold in mashed bananas.
• Divide cake batter into cake tins evenly and smooth out the tops. Bake for 30-35 minutes or until a toothpick comes out clean in the center. Allow cakes to cool for 20-30 minutes and then remove from tins and finish cooling on a cooling rack.
• While the cake is baking prepare the caramel sauce:
• In a heavy bottom saucepan heat sugar on medium heat until melted, about 5-10 minutes. Stir consistently with a wooden spoon and be VERY careful not to burn. The color should be an amber brown. Any darker and you have burned your sugar. Add in butter slowly and stir until melted. Very slowly add in heavy whipping cream.
• *Note the butter and cream will splatter and bubble up because they are a different temp to the sugar, so be careful!*
• Continue to boil and stir for another 30 seconds to 1 minute. At this point we are just trying to thicken the caramel. Remove pan from heat add in salt and stir. Transfer caramel to a glass jar and cool completely before refrigerating. To reheat the caramel place jar in microwave for two 30 second increments, stirring after the first.
• For frosting: In a large bowl fitted with a stand or hand mixer beat butter for 3-4 minutes or until light and fluffy. Add in vanilla extract and 1 cup of powdered sugar at a time on low speed until incorporated.
• Beat in caramel sauce until well incorporated. If frosting feels too thin, add in ½ cup powdered sugar at a time and if too thick add in 1 tbsp of heavy cream in.

BANOFFEE CAKE

Steps:

• Preheat the oven to 170C (340F). Spray a 23cm (9 in) springform cake tin with cake release or grease with softened butter and dust with flour shaking out any excess. Line the bottom of the tin with baking paper.
• Put the flour and sugar in large bowl. Add the baking powder and bicarbonate of soda and mix together using a balloon whisk.
• Add the softened butter, eggs, milk, Angostura Bitters and mashed bananas.
• Start beating together on low speed setting using a hand mixer (or in a stand mixer using paddle attachment).
• Increase the speed to maximum once the ingredients have been incorporated. Beat for a minute then stop and scrape the bottom and sides of the bowl with a spatula. Beat again until the batter is completely smooth.
• Transfer the batter into the prepared cake tin and bake for 55 minutes to an hour. If the cake is colouring too rapidly then tent with foil after 25 minutes (but avoid keeping the oven door open for long). Do not place the foil directly onto the cake tin, make sure it is has a gap at the top to allow the cake space to rise properly.
• Check the cake is done by inserting a skewer in the centre - it should come out clean, the cake should be well risen, golden and springy to the touch. Leave to cool in the tin.

BANOFFEE CAKE

Steps:

• The toffee filling needs time to cook and cool, so I recommend making it first or in advance. Remove the label from a can of sweetened condensed milk and place the can on its side in a large pot or large saucepan. Fill with water so that the water level is at least 2 inches above the can.
• Set the pot over high heat and let the water come to a simmer.
• Reduce heat and simmer for 2 hours. Check the pot every 30 minutes to make sure the water level stays above the can. Add hot water as needed to top it off.
• Carefully remove the can from the water using tongs or a large spoon. Set the can on a wire rack and let FULLY COOL to room temperature. It is super important that the can is fully cooled before opening, otherwise the can can explode due to the heat and pressure!
• Once the can is fully at room temperature, you can either open it and pour it into an airtight container and keep it in the fridge for up to 2 weeks or store the unopened can in the fridge for up to 3 months.
• Next, make the banana cake layers. Preheat the oven to 350°F/175°C and grease and line 3, 8-inch cake pans. Set aside.
• Mash 3 large bananas with either a fork or a mixer and stir together with 2 tsp of lemon juice. This prevents the bananas from browning. Set aside.
• In a large bowl, whisk 3 cups flour, 1 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt together. Set aside.
• Use a hand mixer or stand mixer fitted with a whisk attachment to beat 1 cup of butter, 1 cup of granulated sugar, and 2/3 cup of brown sugar together. Mix on a high speed for about 3 minutes. The mixture should get lighter in color as air is whipped into it. Use a spatula to scrape the sides and bottom of the bowl as needed.
• Mix in 3 large eggs and 2 tsp of vanilla extract on a medium speed.
• Mix in half of the dry ingredients on a low speed until just combined.
• Add in 1 1/2 cups of buttermilk and mix until incorporated, then mix in the remaining dry ingredients on a low speed. Be careful not to over-mix the batter once you've added in the flour. The batter will be on the thick side.
• Mix in the mashed bananas on a medium speed until just combined.
• If desired, carefully fold in 3/4 cup mini chocolate chips.
• Divide the batter evenly between the prepared pans. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out (relatively) clean.
• Remove the cakes from the oven and set on a wire rack. Run an offset spatula around the edge of the pan to help release the cake layers from the pan. Let the cakes cool fully in the pan.
• As the cake layers bake and cool, make the whipped vanilla buttercream.
• In the bowl of a stand mixer, beat 2 cups of butter on a medium-high speed for 2 minutes with a whisk attachment. The butter should become lighter in color.
• Mix in 3 Tbsp heavy cream, 2 tsp vanilla, and 1/2 tsp salt on a medium speed until combined.
• Gradually mix in 6 cups of powdered sugar on a low speed. Scrape the sides and bottom of the bowl as needed.
• Once all the powdered sugar has been mixed in, add in 1/4 cup of pasteurized egg whites (sounds weird but gives the frosting an amazingly smooth, light texture). Whip the buttercream on high for about 1 minute to make it nice and fluffy. The frosting should be rather thick, like whipped topping!
• Cover flush with plastic wrap to prevent crusting and set aside.
• Stack and frost the cake layers on a 10-inch, grease-proof, cardboard cake round or flat plate.
• Spread a tablespoon of frosting in the center of the board to help keep the first cake layer in place.
• Spread a layer of vanilla frosting on top of the cake layer, then pipe a thick ring of whipped vanilla buttercream around the perimeter of the layer. Chill the cake in the freezer for about 5 minutes, until the frosting it firm to the touch. This will make it so much easier to spread the toffee on top of it!
• Use about 1/3 of the toffee filling to spread an even layer on top of the frosting. Top with fresh banana slices.
• Repeat with remaining layers. Make sure the toffee filling and bananas stay inside the frosting ring.
• Cover the cake in a thin layer of vanilla frosting. Smooth using a large offset spatula and bench scraper, then chill in the freezer (5 mins) or fridge (30 mins) until the frosting is firm to the touch. This helps lock in all the filling and makes it easier to get a perfect, 2nd coat of frosting.
• Next, add a second, thicker layer of frosting around the cake. Smooth using a bench scraper. You can see a full tutorial on how to frost a cake with smooth sides here.
• Spread a thin ring of toffee around the base of the cake, then use a large offset spatula to drag the toffee up the side of a cake at an angle.
• Top the cake with a circle of freshly slice bananas or banana chips and a drizzle of warm toffee (I heated the toffee in the microwave for about 15 seconds). Then enjoy!

BANOFFEE "CHEESE" CAKE

Steps:

• For the base: Blitz the cookies in a food processor or put in a resealable plastic bag and bash with a rolling pin to a small crumb consistency, then mix in the oil.
• Press the cookie mixture into the base of a parchment-lined 8-inch springform nonstick cake pan. Press down to form an even base.
• For the filling: Mix together the sugar, vanilla, cream cheese and lemon juice in a medium mixing bowl. Beat together well and spoon on top of the biscuit base, smoothing out evenly with a spatula or metal tablespoon.
• Cover and put in the fridge to chill and firm, at least 4 hours and up to 2 days.
• For the topping: Just before serving, put the chocolate in a heatproof bowl over a pan of gently simmering water (make sure the base of the bowl doesn't touch the water) and stir with a wooden spoon while you let it melt, about 4 minutes. Stir again to make sure it has totally melted, then remove the bowl and set aside. Alternatively, you can melt the chocolate in a microwavable bowl in 30 second bursts, stirring between each burst.
• When ready to serve, unlock the ring on the pan, lift the cheesecake and put on a serving plate.
• Peel and thinly slice the bananas and heap on top of the cheesecake, then drizzle over the Carefree Caramel in a zigzag or spiral pattern across the top, followed by a drizzle of the melted chocolate. Serve.
• Spoon the cornstarch into a jug or bowl and stir in the milk until smooth and free of any lumps.
• Tip the sugar into a small pan over medium-low heat and allow it to warm, about 2 minutes. Slowly pour the milk mixture into the sugar, stirring constantly with a wooden spoon to keep it smooth. Allow it to heat and gently bubble, stirring until nicely caramelized and thickened to a consistency that is glossy and coats the back of the wooden spoon, about 4 minutes. Refrigerate any extra caramel in an airtight container for up to 2 weeks.

STICKY TOFFEE BANOFFEE CAKE

Steps:

• 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.