From Donal Skehan’s “Home Cooked”, we bring you his Banoffee Cake recipe.. mmm…
Banoffee pie has to be one of my desert island desserts and while I still love the pie version, this cake certainly gives it a run for its money with its moist banana sponge layered with a sweet caramel frosting.
SERVES 8 (V)
- 3 bananas
- 4 tbsp creme fraiche
- 2 tsp vanilla extract
- 175g butter, plus extra for greasing
- 350g caster sugar
- 4 large eggs
- 350g self-raising flour
For the Caramel Sauce
- 150g caster sugar
- 100ml double cream
- 5g butter, diced
For the Caramel Frosting
- 125g cold butter
- 375g icing sugar
- 4 tbsp milk
- 1tsp vanilla extract
- To make the caramel sauce, combine the caster sugar with 50ml of water in a heavy-based saucepan over a medium high heat and bring to the boil. Then reduce the heat slightly and allow the mixture to simmer steadily for about 12 minutes, without stirring, until a golden caramel forms. Swirl the pan to encourage the sugar to caramelise.
- Remove the pan from the heat and pour in the cream and mix through. Stir in the butter to form a smooth caramel and then set aside.
- Preheat the oven to 180°C (350°F), Gas Mark 4.
- Grease and line two 20cm diameter springform tins with baking parchment.
- To make the cake batter, mash two of the bananas in a bowl, then mix in the creme fraiche and vanilla extract. In a separate bowl, cream the butter and caster sugar together until they are light and fluffy. Add the eggs, one at a time, beating well after each addition.
- Fold through the flour and banana mixture alternately, then divide the cake batter between the two prepared tins and bake in the oven for about 35 minutes until a skewer inserted in the centre of the cake comes out clean.
- Transfer the tins to a wire rack to cool before removing the cakes from the tins and leaving to cool completely.
- Prepare the frosting by beating the butter and icing sugar until smooth, then adding the milk and beating again until smooth. Mix through the vanilla extract and 80ml of the caramel sauce.
- Place one layer of the cake on a cake stand and spread half of the frosting on top. Place the second layer over the frosting and use the remaining frosting to completely cover the top. Decorate the top with the remaining banana, cut into slices, and pour over the rest of the caramel sauce, allowing it to drip down the sides. Serve straight away in generous slices.
Related Recipe: Donal Skehan’s Mini Beef Wellingtons
Did you try this Banoffee Cake recipe? Tell us how you got on in the comments below.