Banoffee pie traybake cake - Recipes - Good Housekeeping uk

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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. 

Yields:

12 serving(s)

Prep Time:

30 mins

Cook Time:

50 mins

Total Time:

1 hr 20 mins

Cal/Serv:

456

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

• 2

  ripe bananas (about 150g peeled weight), sliced into 5mm rounds

• 3 tbsp.

  golden syrup

• 4

  medium eggs

• 200 g

  self-raising flour

• 1 tsp.

  baking powder

For the sauce

• 125 g

  butter, chopped

• 125 g

  dark brown soft sugar

• 1 tbsp.

  golden syrup

• 125 ml

  double cream

Directions

• 1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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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