Name: Banoffee marshmallow cake
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 10
Cuisine: British
Ingredients: 165g butter plus extra for greasing; 165g soft light brown or light brown muscovado sugar; 325g self-raising flour; 1 rounded tsp baking powder; 1 rounded tsp ground cinnamon; 4 large eggs; 4 tbsp milk; 2 large ripe bananas; 300ml pot double cream; 1 banana; 50g marshmallow chopped, plus extra whole ones to decorate; 450g jar dulce de leche

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Banoffee marshmallow cake

Banoffee marshmallow cake

Good Food team

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Serves 10

Easy

Prep: 30 mins

Cook: 50 mins

A star rating of 4 out of 5.41 ratingsRate

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This fun cake won the 11-17 age group in our 20th birthday cake competition

Freezable (Unfilled sponge can be frozen)

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A star rating of 4.8 out of 5.16 ratings

Ingredients

Nutrition

Units:

MetricUS

165g butter

plus extra for greasing
165g soft light brown or light brown muscovado sugar
325g self-raising flour
1 rounded tsp baking powder
1 rounded tsp ground cinnamon
4 large eggs
4 tbsp milk
2 large ripe bananas

For the filling

300ml pot double cream
1 banana
50g marshmallow

chopped, plus extra whole ones to decorate
450g jar dulce de leche

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Nutrition: per serving

kcal659
fat35g
saturates19g
carbs82g
sugars53g
fibre1g
protein9g
salt0.97g

low

Method

step 1

Heat oven to 190C/170C fan/gas 5. Grease and line the bottom of a round 21cm loose-bottomed cake tin. With a wooden spoon or electric mixer, beat the butter and sugar together until smooth and a pale, creamy colour. In a separate bowl, sift together the flour, baking powder and cinnamon. One at a time, beat each egg into the butter mixture along with a tbsp of the dry mixture, then beat in the milk and fold in the rest of the dry ingredients until well combined.
step 2

In the bowl that contained the flour, mash the bananas until smooth and lump-free – whizz with the electric mixer if needed – then fold into the rest of the mixture until well combined. Spoon into the tin and smooth over the surface. Bake for 45-50 mins, until a skewer inserted into the centre comes out clean. Leave to cool for 5 mins, then remove from tin and continue cooling on a wire rack.
step 3

Use a serrated knife to cut the cake horizontally into 3 equal layers. Whip the cream until it forms stiff peaks, then chop the banana into small pieces and fold into the cream, along with the marshmallows. On the first layer, spread a generous covering of the dulche de leche, followed by half of the cream mixture. Sandwich the second layer on top and repeat. Thickly spread dulche de leche over the top of the cake, then arrange extra marshmallows around the edge.

Recipe from Good Food magazine, November 2009

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A star rating of 4 out of 5.41 ratings

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