Sticky toffee banoffee cake

Sticky toffee banoffee cake

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(38 ratings)

Ready in 30 mins, plus making filling

Easy

Cuts into 10 slices
Sticky toffee banoffee, a variation on the classic Victoria sponge theme, perfect for birthdays and special occasion cakes

Nutrition and extra info

  • Cake base freezes well for 3 months

Nutrition: per serving

  • kcal494
  • fat32g
  • saturates18g
  • carbs49g
  • sugars25g
  • fibre0.9g
  • protein6g
  • salt0.8g
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Ingredients

For the cake

  • 200g caster sugar
  • 200g softened butter
  • 4 egg, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g self-raising flour
  • 1 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 tsp vanilla extract

    Vanilla

    van-ill-ah

    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

  • 2 mashed, ripe banana

    Banana

    bah-nah-nah

    Probably the best known, most popular tropical fruit, their name probably derives from the…

For the filling

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

    Banana

    bah-nah-nah

    Probably the best known, most popular tropical fruit, their name probably derives from the…

Method

  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.

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Comments, questions and tips

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Comments (53)

farmersto's picture

I almost didn't make this cake based on the negative comments below but had some bananas that needed using up so went for it anyway. I think it's a great recipe if you have often made victoria sponges in the past as the instructions are a bit bare but I thought the end product was great!

roxby's picture
5

Lovely, lovely cake, although I did only make half for a single layer! I also couldn't find any toffee sauce so made do with soft toffees from my baking cupboard, melted down with some double cream and poured over the top like a drizzle!

anthonyhinho@gmail.com's picture

I wished I knew that you could make toffee sauce by boiling condensed milk, since I couldn't find caramel sauce anyway. Had to resort to buying those ice cream toffee sauces instead. I hope it will still taste good.

anthonyhinho@gmail.com's picture

Yeah don't use those ice cream dessert sauces. Its just pure sugar with no flavour.

leilacluett's picture

Amazing recipe, easy and great results. I work as a chalet chef in the winter and this cake always gets demolished by my guests. A winner!!

sophiebeynon's picture

Don't waste your time with this one. I've made hundreds of cakes with rarely a problem but this was awful. I have much better banana loaf recipes that never fail.

folkoono's picture

I'm mid-way through making this so can't comment on the taste, but this does indeed make quite a dense, moist cake - like any cake containing fruit. I used two slightly smaller (19cm) but deep tins and baked at 140 degrees for 35-40 minutes to give it a more even bake. Came out fine as far as I can tell. They didn't rise a massive amount so I'm glad I used smaller tins as they would have been pancake-like if I'd used the proper size! Having said that, when put together they will make a decent-sized sandwich cake so that doesn't bother me.

B_McPhee's picture
3

I'm usually pretty adept at baking but this was awful, I can only assume I did something wrong! It was incredibly dense and had an almost soggy texture. It didn't taste particularly banana-ry either, considering the amount that went into it.

cherub-rock25's picture
3

Although delicious, this cake was a little tricky in the making. Despite my better judgement (I am a traditionalist when it comes to adding air into the batter!) I followed the instructions with the resultant dense pancake that came out of the oven not only sticking to the grease proof paper but leaving greasy pools of separated butter oozing out. This is one stodgy thing! Went down a storm though and definitely served more than 10 people.

dziyah's picture

Was a big hit! I had my own homemade caramel sauce.

MFJB's picture

This is such an easy recipe but its just delicious. Needs a bit more cooking though than the recipe says. And I used half cream and half creme fraiche, which gave it a bit more of a tarte flavour.

tbowes's picture

A-MAZING cake. So light and fluffy and really yummy. I find with all the BBC cake recipes with icing or filling it makes way too much. I didnt put it on the top but the filling in the middle was scrummy. Seriously good cake.

agepops's picture
5

*forgot to rate!!

agepops's picture
5

My version turned out more 'ban' than 'offee'! the sauce as mentioned by Polly was too thin for this version. Oh well, my cake my mistake! It was the tastiest 'banana' cake my family had ever tasted!
Just to add, I am on an exclusion diet, so that means no gluten or wheat! I make normal recipes but with doves farm gluten and wheat free flower and baking powder/soda so all you coeliacs out there can eat something tasty as well as Gluten and wheat free!!

reemaparwaiz's picture
5

This cake is fast becoming my signature cake! Everyone always asks me to make this! I've made the bigger version and agree that the cooking time is longer and the cake doesn't rise very much!

I have to say that my smaller versions (I use the same mix but cook it in mini sandwich tins so they look like mini cakes) is the best! I use 3 large eggs instead of the 4 eggs stated, add an extra banana for extra flavour! I slice the cake in half and put a layer of banana and dulce de leche and ontop pipe some of the cream and dulce mixture! Yum! A fab cake!

bedouinanne's picture
5

What a great cake! I made mine with half wholemeal SR / half ordinary SR flour, which perhaps makes it slightly denser but imparts a slight nuttiness which is really delicious. I put mine in a single 9" round tin and it worked perfectly - ready in 30 minutes in my fan oven and lovely and moist. The cake was delicious on its own and I agree with twinmum that it doesn't really need any topping. I happened to have some leftover butter icing which added a bit of delicious sweet naughtiness and would certainly recommend that in the absence of the banoffee topping.

donna_wowee's picture
5

Amazing! Very sweet but absolutely fantastic. Very delicious.

jjbw1990's picture
5

Lovely cake, made for a friend's birthday and she loved it! I sliced bananas and put them in the middle with toffee sauce, then 'iced' with whipped cream and drizzled with chocolate sauce! Indulgent but it WAS a birthday!!

philricegrubb's picture
5

I made this cake for my husbands birthday. I mixed the toffee sauce through a mixture of whipped double cream and mascarpone. I have had so many comments that I will be making this again.

snap890carpentry's picture
4

I have made this cake twice in last 24 hrs I also struggled with the cooking time and found the cake a little dence but never the less delicious next time I am only going to put in one banana & see if that helps :)

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Questions (0)

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Tips (2)

debsmth9's picture
5

I'm a traditionalist when it comes to cakes, just could not bring myself to mix all the ingredients from the start so this is what I did! I greased & floured a 12 hole muffin tin, creamed butter & sugar, added eggs beating with a hand whisk, folded in other ingredients with a tsp of nutmeg, divided mixture evenly in tins, levelled tops, baked for 20 mins, cooled completely, split the cakes in the middle, filled with thinly sliced bananas & a dollop
of freshly whipped double cream that has had toffee/caramel sauce swirled through,
placed each in a pretty cupcake wrapper, topped with more caramel cream, delicately
drizzled with caramel/toffee sauce that has been mixed until runny, then finally sprinkled
with dark chocolate strands!!
Went down very very well at my daughter's school Macmillan coffee morning! None left!
Forgot to say- I used carnation caramel sauce, I also used 2 cartons of double cream!

debsmth9's picture
5

U can buy caramel condensed milk works fib!

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