Sticky toffee banoffee cake

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• natnat

  23 May 2010

  natnat rated and commented on this recipe

  

  cake was delicious, for the tofee sauce i used carnation caramel from a tin and cannot complain about it at all< would definately make again!

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• Hunter

  27 May 2010

  Hunter commented on this recipe

  I have made this so many times and it always gets thumbs up.

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• chochotte

  05 June 2010

  chochotte commented on this recipe

  Miriam: yes, using fake butter margarine will probably cause problems. These products have a lower melting temperature than real butter (so will give a greasier, soggier feeling cake), often contain quite a high percentage of water compared to butter (especially if it's a reduced fat version) and are only dyed yellow, being naturally a kind of grey or neutral colour. The grey colour could also come from the bananas, if you left them out too long after mashing them and they started to discolour.

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• Beth

  26 June 2010

  Beth rated and commented on this recipe

  

  Apparently it was very nice even if the cream filling did melt in the afternoon soon so it all looked like a big mess - recommendation do not make on hot days! Also used Dulce de Leche as couldn't find the banoffee anywhere.

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• Sunako89

  16 July 2010

  Sunako89 rated and commented on this recipe

  

  I made this cake for my boyfriend's birthday and although I'm not very experienced at baking this one turned out wonderfully, it's very easy to make and the sponge is light and moist!! Instead of toffee I used banana split ecclairs. Will definitely make it again and will also try out some of the variations.

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• DH

  17 July 2010

  DH rated and commented on this recipe

  

  this cake is delicious. does take a little longer to cook than stated. didn't use filling. put into seperate muffin cases and tried warm out of oven on own. delicious

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• Lesley

  31 July 2010

  Lesley rated and commented on this recipe

  

  An utterly totally luscious cake. I added choc chips to sponge as, the first time I made it, I used the two cakes as individual cutting cakes - they were moist and yummy just like that. Finally got around to making whole recipe this week and it's a dream. Couldn't find Dulche de Leche so used Waitrose toffee sauce which worked just fine.

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• YChaplin

  02 August 2010

  YChaplin rated and commented on this recipe

  

  I was a bit nervous about making this cake as I've always had mixed results from banana cakes, however, this one turned out wonderfully! It needed slightly longer in the oven than the recipe stated (but I have a very temperamental oven...) and I used mascapone loosened with some double cream for the filling and topping as my boyfriend doesn't particularly like cream. My only suggestion would be to have more bananas available for the filling so that you can use quite chunky slices and add a layer of toffee sauce to the middle to really give it a 'banoffee' feel.

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• chelsea

  10 August 2010

  chelsea commented on this recipe

  sounds good i will try this

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• Jess's cakes

  24 August 2010

  Jess's cakes rated and commented on this recipe

  

  I used dulce du leche as I'm pretty sure Merchant Gourmet don't make the banoffee toffee anymore. The cakes didn't rise as much as a normal victoria spnge but it was lovely and moist. However, I would say that its not a 'pretty' cake- the cream filling tends to ooze out of the middle!

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• nicnic

  27 October 2010

  nicnic commented on this recipe

  Has anyone tried making this recipe as butterfly cakes, or does anyone have ant idea how I should adjust cooking time and temp?

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• ThursdayCook

  14 December 2010

  ThursdayCook rated and commented on this recipe

  

  Lovely moist sponge recipe, thankies! I also used carnation caramel for the filling as I love it. Will make again.

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• thecakefairy

  06 February 2011

  thecakefairy rated and commented on this recipe

  

  Super easy to make and looked fabulous. I gave this to my brother for his birthday and he described it as 'heavenly' but I haven't tasted it myself as yet. Definitely will be making this again and will possibly try as individual cakes too.

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• MRS TAYLOR

  21 February 2011

  MRS TAYLOR commented on this recipe

  I made this cake at the weekend (it's the first cake I've ever made from 'scratch'!!) I was so pleased with the cake it was absolutely delicious, I'd made it for a family get together and everyone loved it. Yes admittedly it did take longer to cook than stated but its easy enough to gauge when a sponge is cooked!!

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• Fraggle2511

  06 June 2011

  Fraggle2511 rated and commented on this recipe

  

  I made this cake at the weekend, it was very easy to make and tastes delicious.

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• Ani

  04 October 2011

  Ani rated and commented on this recipe

  

  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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• philricegrubb

  28 February 2012

  philricegrubb rated and commented on this recipe

  

  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.

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• cakeangel

  02 March 2012

  cakeangel rated and commented on this recipe

  

  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!!

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• Donna

  21 April 2012

  Donna rated and commented on this recipe

  

  Amazing! Very sweet but absolutely fantastic. Very delicious.

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• anniepannie

  18 June 2012

  anniepannie rated and commented on this recipe

  

  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.

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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 6.0g, carbohydrate 49.0g, fat 32.0 g, saturated fat 18.0g, fibre 0.9g, sugar 25.0g, salt 0.8 g

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