Banoffee traybake served in slices on a wire rack

Banoffee traybake

  • Rating: 4 out of 5.23 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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 

  • Freezable (undecorated only)
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal406
fat20g
saturates12g
carbs48g
sugars31g
fibre2g
protein7g
salt0.7g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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    Rating: 4 out of 5.23 ratings
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