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 eggs, beaten
      Eggs

      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

      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

      Vanilla

      van-ill-ah

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

    • 2 mashed, ripe bananas
      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

      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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    daughterofmercy91
    15th Jan, 2017
    I prefer the look of this recipe as it's simple and easy to follow. What this recipe isn't suggesting that another did. Instead on spending a fortune on the gourmet merchant sauce which is over a tenner you can substitute that with carnation caramel which can be bought at tesco for £1.60
    farmersto
    11th Sep, 2014
    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
    20th Aug, 2014
    5.05
    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
    anthonyhinho@gm...
    14th Jul, 2014
    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
    anthonyhinho@gm...
    14th Jul, 2014
    Yeah don't use those ice cream dessert sauces. Its just pure sugar with no flavour.
    leilacluett
    4th Jun, 2014
    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
    26th Jan, 2014
    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
    28th Jun, 2013
    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
    4th Mar, 2013
    3.05
    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
    2nd Feb, 2013
    3.05
    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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    debsmth9
    26th Sep, 2014
    5.05
    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
    27th Sep, 2014
    5.05
    U can buy caramel condensed milk works fib!