Sticky toffee banoffee cake

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Results 41-48

• Reemsy

  29 July 2012

  Reemsy rated and commented on this recipe

  

  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!

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• chesseypringle

  15 August 2012

  chesseypringle commented on this recipe

  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!!

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• chesseypringle

  15 August 2012

  chesseypringle rated and commented on this recipe

  

  *forgot to rate!!

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• tb

  15 October 2012

  tb commented on this recipe

  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.

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• Michelle

  16 November 2012

  Michelle rated and commented on this recipe

  

  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.

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• Elle Elle

  24 January 2013

  Elle Elle commented on this recipe

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

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• Serious Eats

  02 February 2013

  Serious Eats rated and commented on this recipe

  

  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.

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• Jigglypuff

  04 March 2013

  Jigglypuff rated and commented on this recipe

  

  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.

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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, sugar 25g, salt 0.8 g

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