Banoffee pie is a nostalgic recipe that keeps growing in popularity. The flavour pairing isn't just for pies, we've adapted this classic recipe and made a banoffee cake and even banoffee pie cookies.
If you're looking for a crowd pleasing cake for parties, like the forthcoming Coronation, then our sticky banoffee traybake recipe is perfect and easy to slice.
Like a tarte tatin or a pineapple upside down cake the bananas in this cake are placed in a layer at the bottom of the tin and the batter poured on top. Once baked, the cake is inverted onto a serving plate and drizzled with a sauce made from butter, dark brown soft sugar, golden syrup and double cream.
This is a traybake cake we'd recommend eating on the day of being made, however you can chill leftovers for up to two days. Chill the sauce separately and gently reheat before pouring onto the cake. See our tip below for more advice.
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Yields:
12 serving(s)
Prep Time:
30 mins
Cook Time:
50 mins
Total Time:
1 hr 20 mins
Cal/Serv:
475
Ingredients
For the cake
200 g pitted Medjool dates, finely chopped
1 tsp. bicarbonate of soda
150 g butter, softened, plus extra to grease
150 g dark brown soft sugar, plus 2tbsp to sprinkle
Step 1For the cake, in a small heatproof bowl mix the dates, bicarbonate of soda and 150ml just-boiled water. Leave to soak for 10min.
Step 2Preheat oven to 180°C (160°C fan) mark 4 and thoroughly grease a rough 20 x 27cm baking/roasting tin with butter. Sprinkle the 2tbsp sugar into base of the greased tin, then arrange the sliced bananas on top.
Step 3In a large bowl using a handheld electric whisk, beat the butter and sugar until light and fluffy, about 5min. Beat in the golden syrup and eggs. Next beat in the flour and baking powder, followed by the date mixture, until just combined. Carefully spoon batter into the tin, on top of the bananas, and smooth to level.
Step 4Bake for 35-40min, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for 5min.
Step 5Meanwhile, make the sauce. In a small pan, gently heat all the ingredients, stirring until the sugar dissolves. Increase heat and bring to the boil, then bubble for 2min, stirring constantly. Set aside to cool and thicken slightly for 5min, stirring occasionally to prevent the sauce splitting.
Step 6To serve, invert the cake on to a serving plate or board. Serve warm with the sauce to drizzle on top.
TO STORE
Although best eaten on the day, cover and chill leftovers for up to 2 days. Cool, cover and chill sauce separately. To serve, allow cake to come to room temperature and gently reheat sauce in a pan.
Per serving (with 1tbsp sauce):
Calories: 475
Protein: 5g
Fat: 27g
Saturated: 16g
Carbs: 53g
Total sugars: 39g
Fibre: 2g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
