Banoffee pie is a nostalgic recipe that keeps growing in popularity. The flavour pairing isn't just for pies, we've adapted this classic recipe and made a banoffee cake and even banoffee pie cookies.
If you're looking for a crowd pleasing cake for parties, like the forthcoming Coronation, then our sticky banoffee traybake recipe is perfect and easy to slice.
Like a tarte tatin or a pineapple upside down cake the bananas in this cake are placed in a layer at the bottom of the tin and the batter poured on top. Once baked, the cake is inverted onto a serving plate and drizzled with a sauce made from butter, dark brown soft sugar, golden syrup and double cream.
This is a traybake cake we'd recommend eating on the day of being made, however you can chill leftovers for up to two days. Chill the sauce separately and gently reheat before pouring onto the cake. See our tip below for more advice.
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Yields:
12 serving(s)
Prep Time:
30 mins
Cook Time:
50 mins
Total Time:
1 hr 20 mins
Cal/Serv:
475
Ingredients
For the cake
200g
pitted Medjool dates, finely chopped
1tsp.
bicarbonate of soda
150g
butter, softened, plus extra to grease
150g
dark brown soft sugar, plus 2tbsp to sprinkle
2
ripe bananas (about 150g peeled weight), sliced into 5mm rounds
3Tbsp.
golden syrup
4
medium eggs
200g
self-raising flour
1tsp.
baking powder
For the sauce
125g
butter, chopped
125g
dark brown soft sugar
1Tbsp.
golden syrup
125ml
double cream
Directions
Step 1For the cake, in a small heatproof bowl mix the dates, bicarbonate of soda and 150ml just-boiled water. Leave to soak for 10min.
Step 2Preheat oven to 180°C (160°C fan) mark 4 and thoroughly grease a rough 20 x 27cm baking/roasting tin with butter. Sprinkle the 2tbsp sugar into base of the greased tin, then arrange the sliced bananas on top.
Step 3In a large bowl using a handheld electric whisk, beat the butter and sugar until light and fluffy, about 5min. Beat in the golden syrup and eggs. Next beat in the flour and baking powder, followed by the date mixture, until just combined. Carefully spoon batter into the tin, on top of the bananas, and smooth to level.
Step 4Bake for 35-40min, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for 5min.
Step 5Meanwhile, make the sauce. In a small pan, gently heat all the ingredients, stirring until the sugar dissolves. Increase heat and bring to the boil, then bubble for 2min, stirring constantly. Set aside to cool and thicken slightly for 5min, stirring occasionally to prevent the sauce splitting.
Step 6To serve, invert the cake on to a serving plate or board. Serve warm with the sauce to drizzle on top.
TO STORE
Although best eaten on the day, cover and chill leftovers for up to 2 days. Cool, cover and chill sauce separately. To serve, allow cake to come to room temperature and gently reheat sauce in a pan.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
