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 (53)

rmellor18's picture
5

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!

feemac's picture
4

Forgot the rating!

feemac's picture
4

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!

crabbyabi's picture

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!

tyejersey's picture
5

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

twinmum's picture
5

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.

flonightingale's picture
5

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.

fruitpig's picture
5

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!

djwinkles's picture
5

Forgot the rating.

djwinkles's picture
5

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.

esthersnook's picture
5

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.

deepovey's picture
5

Very easy to make and absolutely delicious

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