Banoffee traybake served in slices on a wire rack

Banoffee traybake

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(14 ratings)

Prep: 20 mins Cook: 30 mins

Easy

Serves 12

Fill your cake tin with this simple banoffee traybake, bursting with banana, toffee and chocolate flavours. It's guaranteed to be a new family favourite 

Nutrition and extra info

  • undecorated only
  • Vegetarian

Nutrition: Per serving

  • kcal406
  • fat20g
  • saturates12g
  • carbs48g
  • sugars31g
  • fibre2g
  • protein7g
  • salt0.7g
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Ingredients

  • 200g butter, softened, plus extra for the tin
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 large ripe bananas (250g peeled weight)
    Banana

    Banana

    bah-nah-nah

    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 250g light brown soft sugar
  • 4 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1½ tsp vanilla extract
  • 250g self-raising flour
  • 100g natural yogurt
  • 100g dark chocolate, chopped into chunks
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 100g thick caramel or dulce de leche (we used a can of Carnation caramel)
    Caramel

    Caramel

    ca-ra-mel

    This is white, granulated sugar melted until it browns, after which it sets clear and hard when…

  • 12 dried banana chips, to serve (optional)

Method

  1. Heat oven to 180C/160C fan/gas 4. Butter and line a 20 x 30cm baking tin with two strips of criss-crossed baking parchment. In a jug, mash the bananas with a fork, then add the butter and sugar and mix with an electric whisk until smooth and creamy.

  2. Add the eggs one at a time, beating well after each addition, then add the vanilla and a pinch of salt. Use a spatula to fold through the flour, yogurt and chocolate chunks. Scrape the mixture into the tin and smooth over the surface. Bake for 30 mins until risen and golden and a skewer inserted into the centre of the cake comes out clean. Cool for 10 mins in the tin, then transfer to a wire rack.

  3. Cut the traybake into 12 squares, then top each one with a spoonful of caramel and a banana chip, if you like. Will keep in a tin for up to five days, or in the freezer – without the toppings – for up to a month.

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Comments, questions and tips

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littlecactuschef's picture
littlecactuschef
7th Oct, 2019
5.05
Yummy! Didn't have dulche de leche so used some salted caramel icing instead which still worked well.
willipa
25th Jun, 2019
5.05
This was delicious. The taste far exceeded expectations and exceeded the look of the cake, even though my finished cake looked exactly like the professional version! Kept to the recipe and froze the cake. Defrosted and decorated the cake and it was delicious. Went towards Cricket Teas!
Sukyb
19th Sep, 2019
Can you freeze this?
goodfoodteam's picture
goodfoodteam
19th Sep, 2019
Thanks for your question. This can be frozen without the topping for up to one month. Our freezable information appears above the nutritional breakdown at the top of the recipe, where applicable. We hope this helps when selecting recipes in future.
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