I had some bananas that were not quite over ripe but getting there, so I was trying to think of another recipe which I could use them up in, when I thought I would try making a banoffee sponge cake using my victoria sponge tried and tested ‘never fails me’ recipe which I use a lot.
I am pleased to say it turned out just as I had hoped and although my piping work is not as good as I would have liked (I am a piping novice), the cake tastes divine! Here is my banoffee cake recipe
Ingredients
200g self raising flour
200g stork baking spread
200g caster sugar
4 eggs
1 tbsp elderflower (or use vanilla essence which I didnt have)
2 small ripe bananans thinly sliced
1 tin of already made caramel sauce in a tin
600ml carton double cream
2 chocolate flakes
Method
Pre heat the oven to 180oC / 160oC fan
Grease and line 2 x 8inch sandwich tins
Cream together the butter and sugar for a few minutes until pale and creamy
Add the eggs and elderflower/vanilla essence and beat for a minute
Fold in the sifted flour and mix to combine
Divide between the sandwich tins and bake in the oven for about 22 minutes (20-25 until golden on top and cooked right through)
Then allow to cool completely
Whisk the cream until thick but not rigid it still needs to have a little movement
Place one sponge top side down on a serving plate/stand and spread with the caramel sauce – spread quite liberally (I used just over 1./2 the tin!)
Top with the sliced banana
Top with the cream (which I placed in a piping bag) to cover the bananas
Add your other sponge
I then folded in the remaining caramel sauce into the cream to make a toffee cream and I spread this onto the top sponge
Then decorate your toffee cream with the crumbled flake chocolate
Despite the dodgy piping work (!) the cake was huuuge! But the sponge was as light as a feather and the flavours…? Well it was delicious! I would not want too big a slice though because it is very rich, however, as a chnage to the normal banoffee pie to serve to dinner guests I think it would go down a treat!
I’ve tried banana and nut bread with my leftover bananas! Will try this though looks yummy !!
Yummmm!! I want to try!!
That looks delicious. I cook for a living but baking isn’t one of my skills! Maybe I should try harder 🙂 it would be worth it if it turned out like this!
I saw you post this on Facebook and I so wanted a slice!
Wow, wow, wow that looks INCREDIBLE! Licks lips! Do join my linky #tastytuesdays again if you fancy-now open:http://honestmum.com/tasty-tuesday-dark-chocolate-cupcakes/
This looks lush
WOW! that is all
I made these as cupcakes a few back. I def need to upgrade to a full size cake, yours looks lush!
Thanks for joining! x
Gadzooks, this looks so good. And your photos just get better and better! Pinned and stumbled. Thanks for linking up to #recipeoftheweek – there’s a new linky live now, please do pop over and join in!
blimey, how did I miss this one! and that piping is……different! 😉
x
what is stork baking spread? and what is a good substitute?
Hi Hala,
It is a buttery margarine that is made for baking with. In its place,I would suggest that a regular block of butter would work instead .hope this helps x