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1. 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.
2. 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.
3. 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.
4. 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.

Per serving

494 kcalories, protein 6g, carbohydrate 49g, fat 32 g, saturated fat 18g, fibre 0.9g, salt 0.8 g

Latest comments and suggestions

• Dee

  03 November 2007

  Dee rated and commented on this recipe

  

  Very easy to make and absolutely delicious

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• Polly

  02 December 2007

  Polly rated and commented on this recipe

  

  This cake was delicious! However I couldn't find a toffee sauce, so made my own, which worked really well... 4oz Butter 4oz Soft brown sugar 2tbsp Golden syrup 1 Small tin of evaporated milk Place all the ingredients into a pan on a medium heat, melt the sugar and bring to a gentle boil stiring occasionally, simmer for 7 mins. Take off heat and leave to cool. With this sauce I placed some in the middle of the cake with the cream and chopped banana; then mixed some in with the remaining whipped cream for the top of the cake and poured on a little to decorate.

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• Winks

  01 July 2008

  Winks commented on this recipe

  I made this after a colleague requested a banoffi pie as his favourite choice for his cakes on leaving, I did make the banoffi pie too but made this as an alternative. When given the choice he decided to go with the cake version - even though the pie was equally good to look at and delicious. The rest was offered around the office and everyone who chose this cake said how lovely it was and surprisingly not sickly sweet, which they thought it might be. Will definitely make again as it was easy, looked impressive and tasted good, in fact between that and the banoffi pie I have never had so much praise from so many people for cakes that were so easy.

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• Winks

  01 July 2008

  Winks rated and commented on this recipe

  

  Forgot the rating.

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• fruitpig

  10 August 2008

  fruitpig rated and commented on this recipe

  

  This cake turned out perfectly despite using a single loaf tin instead of two sandwich tins! For the toffee sauce I boiled a tin of condensed milk for two hours and spread the resulting toffee-like mixture on the bottom half of the split cake. I then spread a layer of marscapone mixed with some double cream before sandwiching the two halves together. Calorific but delicious, perfect for thoose with a sweet tooth!

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• Green Tea

  28 August 2008

  Green Tea rated and commented on this recipe

  

  Wonderful

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• florence

  25 February 2009

  florence rated and commented on this recipe

  

  So easy but so delicious; I like fruitpig make toffee sauce by boiling a tin of condensed milk for several hours. Word of caution though; I have a friend who did this and let saucepan boil dry, the tin exploded leaving toffee dripping from the ceiling and all the units of her newly fitted kitchen, fortunately the kitchen was the only casualty.

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• twinmum

  11 March 2009

  twinmum rated and commented on this recipe

  

  Delicious and more-ish. Like Fruitpig I used a loaf tin - 40-45 mins and didn't make any toffee cream - the cake stands up on its own. By the way this is a really good one to make with impatient pre-schoolers. You bung the ingredients in in any order and let them stir away. A very enjoyable half hour with my little boy and he loves the finished cake too.

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• julie

  10 April 2009

  julie commented on this recipe

  Absolutely delicious. Very easy to make - this one will definately become a family favourite.

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• julie

  10 April 2009

  julie rated this recipe

  

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• eatitorwearit

  20 April 2009

  eatitorwearit commented on this recipe

  absolutely amazing cake, which is really easy to make! :) For the filling, i just boiled a tin of condensed milk (still in the tin) for an hour an a half. (just make sure the tin is completely covered in water because if not apparently theres a risk of explosion... now that would be a sticky mess!). After an hour and a half the toffee/fudge should be of about thick custard consitency, perfect for spreading between the two cakes :) mmmmm.... soooo good!

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• feemac

  12 June 2009

  feemac commented on this recipe

  Lovely, moist cake. I made it without the filling and sauce, just a plain banana sponge for a little something with a cuppa. Lovely! Keeps for a couple of days and stays moist and yummy. Just off to make it again!

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• feemac

  12 June 2009

  feemac rated and commented on this recipe

  

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• rmellor18

  17 June 2009

  rmellor18 rated and commented on this recipe

  

  This cake was gorgeous! I made my own toffee sauce using Polly's recipe and was really please with the results, it went down really well with my boyfriend!

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Ingredients

FOR THE CAKE

• 200g caster sugar
• 200g softened butter
• 4 eggs , beaten
• 200g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk
• 1 tsp vanilla extract
• 2 mashed, ripe bananas

FOR THE FILLING

• 284ml double cream
• 4 tbsp Banoffee toffee (Merchant Gourmet Banoffee Toffee, from major supermarkets is ideal)
• 1 banana , sliced

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Difficulty and servings

Cuts into 10 slices

Preparation and cooking times

Ready in 30 mins, plus making filling

Cake base freezes well for 3 months

Ingredients

FOR THE CAKE

• 200g caster sugar
• 200g softened butter
• 4 eggs , beaten
• 200g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk
• 1 tsp vanilla extract
• 2 mashed, ripe bananas

FOR THE FILLING

• 284ml double cream
• 4 tbsp Banoffee toffee (Merchant Gourmet Banoffee Toffee, from major supermarkets is ideal)
• 1 banana , sliced

Per serving

494 kcalories, protein 6g, carbohydrate 49g, fat 32 g, saturated fat 18g, fibre 0.9g, salt 0.8 g

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