Sticky Toffee Banoffee Cake Recipes

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!

STICKY TOFFEE BANANA CAKE

Steps:

• Preheat the oven to 350°F. Butter and flour an 8x8-inch baking dish.
• In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
• In the bowl of an electric mixer, mix the melted butter and sugar until blended. Add the eggs, mashed bananas, lemon juice and vanilla extract and mix well.
• On low speed, stir in the flour mixture until just incorporated. Do not over mix. Pour the batter into the prepared pan and bake until golden, and a tester inserted into the center comes out clean, about 35 minutes.
• Meanwhile, make the sauce. Bring the heavy cream, brown sugar, corn syrup, butter, and salt to a boil in a heavy small saucepan over high heat, whisking until the sugar dissolves. Reduce the heat to medium-low and cook at a gentle boil, whisking occasionally, until the sauce is slightly thickened, about 15 minutes. It should be the consistency of maple syrup -- it will continue to thicken as it cools. Remove the sauce from the heat and cool.
• Spoon ⅓ cup of the toffee sauce over top of the baked banana cake. Return the cake to the oven and bake until the sauce is bubbling vigorously, about 6 minutes. Cool the cake in the pan on a rack for at least 30 minutes. Cut the cake into 9 squares or 12 rectangles. Serve the cake slightly warm or at room temperature with warm toffee sauce and top with sliced bananas and pecans, if desired.
• Note: Sauce can be made 2 days ahead. Cover and chill; then rewarm slightly before using. If it seems too thick, add more heavy cream to thin it to desired consistency.
• Freezer-Friendly Instructions: The cake can be frozen (without the toffee sauce) for up to 3 months. Bake the cake for 35 minutes, let it cool completely, double-wrap it securely with aluminum foil or plastic freezer wrap. Thaw on the countertop the night before you plan to eat it. Before serving, place the cake back in the oven with the toffee sauce and proceed with the recipe from there.

STICKY TOFFEE DATE CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter and flour two 9-inch-round cake pans or 20 muffin tins.
• Place the dates in large saucepan with 3 1/2 cups cold water. Bring to boil, stirring a little to break up the dates. Then leave to simmer for 1 minute before removing from the heat. Stir in the baking soda (which will cause the mixture to bubble up).
• Cream the butter and sugar together in a food mixer until pale and creamy. Add the eggs, one at a time, occasionally scraping down mixing bowl. Add the vanilla extract and then the flour and salt and mix briefly to give a lumpy dough.
• Next, add the warm date mixture in two batches. Scrape down the sides of bowl in between mixing. The dough will now be quite watery but don't worry! Finally add the baking powder (this will bubble up also).
• Pour the batter evenly into the two pans or muffin tins. Bake for about 30 to 40 minutes for cake pans and about 20 minutes for muffin tins. Test if they are cooked with a small knife or toothpick, it should come out clean when cakes are done.
• Meanwhile, to make the sauce, combine the butter, brown sugar, heavy cream and vanilla extract in a medium saucepan. Bring to boil and then reduce to simmer gently for a minute or two until thickened and well blended.
• When the cakes are done, poke little holes all over with toothpick, this will enable the sauce to be absorbed more easily. Pour the caramel sauce over cakes while both are still warm and leave to soak for about 10 minutes. Turn the cakes out upside-down onto serving plates (the bottom is the most sticky bit!).
• Serve with vanilla ice cream or whipped cream.

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.

TOFFEE COFFEE CAKE

Steps:

• In a mixing bowl, blend butter, sugars and flour; set aside 1/2 cup. To the remaining butter mixture, add buttermilk, egg, baking soda and vanilla; mix well. Pour into a greased and floured 13x9-in. baking pan. Combine chopped candy and pecans with the reserved butter mixture; sprinkle over coffee cake. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

STICKY BANOFFEE LOAF WITH TOFFEE SAUCE

Steps:

• Pour the rum and 200ml water into a saucepan (if you're not using the rum, add an extra 100ml water). Bring to the boil, add the bicarb and dates, then leave to cool, allowing the dates to soak up the boozy liquid.
• Heat oven to 180C/160C fan/gas 4. Pour the dates and the liquid into a bowl and add the suet, flour, vanilla and sugar. Beat until completely mixed, then fold in the banana and spoon into a lined 900g loaf tin. Bake for 40-45 mins until an inserted skewer comes out clean. Leave to cool.
• While the cake is cooling, put the cream, sugar, butter and a small pinch of salt in a saucepan. Bring to the boil and cook until you have a bubbling sauce. Slice the banoffee loaf, pour over some sauce and serve with crème fraîche or vanilla ice cream, if you like.