Banoffee Cake

Name: Banoffee Cake
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Ingredients: 200 g (7oz) unsalted butter, softened, plus extra to grease; 200 g (7oz) light brown soft sugar; 4 large eggs, beaten; 2 ripe bananas, broken into chunks; 75 g (3oz) walnuts, chopped; 200 g (7oz) self-raising flour for the icing; 150 g (5oz) butter, softened; 250 g (9oz) icing sugar, sifted; 3 tbsp. dulce de leche or Carnation Caramel; 40 g (1 1/2oz) fudge pieces

Make sure you use the ripest bananas you can find for the best flavour

By The GH Kitchen TeamPublished: 05 March 2011

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Good Housekeeping UK

Preparation Notes: plus cooling

Serving notes: Per slice

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Prep Time:

25 mins

Cook Time:

55 mins

Total Time:

1 hr 20 mins

Ingredients

200 g (7oz) unsalted butter, softened, plus extra to grease
200 g (7oz) light brown soft sugar
4 large eggs, beaten
2 ripe bananas, broken into chunks
75 g (3oz) walnuts, chopped
200 g (7oz) self-raising flour for the icing

For the topping

150 g (5oz) butter, softened
250 g (9oz) icing sugar, sifted
3 Tbsp. dulce de leche or Carnation Caramel
40 g (1 1/2oz) fudge pieces

Directions

1. Step 1
  Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 20.5cm (8in) deep cake tin with parchment paper. In a large bowl, beat together the butter and sugar with an electric hand whisk until pale and fluffy, about 5min. Gradually beat in the eggs, then whisk in the bananas until smooth (if you don't have electric beaters, mash the bananas with a fork and fold into the mixture). The mixture may look a little curdled, but don't worry.
2. Step 2
  Using a large metal spoon, fold in the walnuts and flour. Spoon into the tin and bake
3. Step 3
  Meanwhile, make the icing. In a large bowl, beat the butter, icing sugar and dulce de leche or Caramel together until smooth and creamy. Spread thinly over top and sides of the cake and scatter over fudge pieces.
  
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Get ahead

Keep cake in the fridge for up to two days. Bring to room temperature before serving.

Per Serving:

Calories: 653
Total carbs: 73 g
Sugars: 58 g
Total fat: 39 g
Saturated fat: 20 g

The GH Kitchen Team

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