- 200g butter, softened, plus extra for the tin
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 large ripe bananas (250g peeled weight)
Probably the best known, most popular tropical fruit, their name probably derives from the…
- 250g light brown soft sugar
- 4 large eggs
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 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)
This is white, granulated sugar melted until it browns, after which it sets clear and hard when…
- 12 dried banana chips, to serve (optional)
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.
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.
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.