Banoffee Cake Recipes

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.

BANOFFEE

Steps:

• Mix graham cracker crumbs, sugar, melted butter or margarine, and ginger until well blended . Press mixture into a 9 inch pie plate. Cool in refrigerator.
• In a sauce pan, boil an unopened can of sweetened condensed milk for 3 hours. Monitor the water closely, to make sure there is always water in the pan. Remove can from heat and let cool for 10 to 15 minutes.
• Open can and pour toffee into pie crust. Allow to cool.
• Slice bananas over toffee.
• Whip 2 cups of cream and spoon it on top of bananas. Refrigerate before serving.

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 "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.

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.