Sticky toffee banoffee cake

Sticky toffee banoffee cake

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(40 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…

    • 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)
      Toffee

      Toffee

      toff-ee

      There are few secrets to toffee. It is simply sugar that has been

    • 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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    choc0holic
    19th Aug, 2009
    5.05
    Great recipe really popular with collegues and family. I use the boiled condenced milk recipe for the filling, However If you are short of time you can buy nestle caramel in a tin (usually near the condenced milk in the supermarket). I have also made this recipe as a tray bake and instead of using icing / topping, I pushed worthers CHEWY toffees into the uncooked mix, to mark the center of each portion. for this technique you must use chewy toffees, otherwise they turn hard when they have cooled from the oven.
    richardsonm
    30th Jul, 2009
    4.05
    This cake was quite tasty though seemed to need quite a lot longer to cook than I expected (30 or 40 minutes in my usually quite hot fan oven). It was a little bit grey and soggy too. Have other people used pure block butter rather than tub 'buttery' margarine? Maybe this was my mistake!
    cornishbob
    23rd Jul, 2009
    5.05
    "gorgeous"
    rmellor18
    17th Jun, 2009
    5.05
    This cake was gorgeous! I made my own toffee sauce using Polly's recipe and was really please with the results, it went down really well with my boyfriend!
    feemac
    12th Jun, 2009
    4.05
    Forgot the rating!
    feemac
    12th Jun, 2009
    4.05
    Lovely, moist cake. I made it without the filling and sauce, just a plain banana sponge for a little something with a cuppa. Lovely! Keeps for a couple of days and stays moist and yummy. Just off to make it again!
    crabbyabi
    20th Apr, 2009
    absolutely amazing cake, which is really easy to make! :) For the filling, i just boiled a tin of condensed milk (still in the tin) for an hour an a half. (just make sure the tin is completely covered in water because if not apparently theres a risk of explosion... now that would be a sticky mess!). After an hour and a half the toffee/fudge should be of about thick custard consitency, perfect for spreading between the two cakes :) mmmmm.... soooo good!
    tyejersey
    10th Apr, 2009
    5.05
    Absolutely delicious. Very easy to make - this one will definately become a family favourite.
    twinmum
    11th Mar, 2009
    5.05
    Delicious and more-ish. Like Fruitpig I used a loaf tin - 40-45 mins and didn't make any toffee cream - the cake stands up on its own. By the way this is a really good one to make with impatient pre-schoolers. You bung the ingredients in in any order and let them stir away. A very enjoyable half hour with my little boy and he loves the finished cake too.
    flonightingale
    25th Feb, 2009
    5.05
    So easy but so delicious; I like fruitpig make toffee sauce by boiling a tin of condensed milk for several hours. Word of caution though; I have a friend who did this and let saucepan boil dry, the tin exploded leaving toffee dripping from the ceiling and all the units of her newly fitted kitchen, fortunately the kitchen was the only casualty.

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