Banoffee Tin Cake
Ingredients
Cake
Topping
Instructions
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Preheat the oven to 180°C/350°F. Grease a 30x20cm/12x8in tin.
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For the cake, add the butter, bananas, egg and vanilla to a bowl and mix until well combined. Add the remaining ingredients and mix well. Pour batter into the tin. Dollop the dulce de leche over and, using a skewer, swirl the caramel through the batter.
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Bake for 30-40 minutes, checking after 25 minutes, or until a skewer inserted comes out clean. Allow to cool in the tin.
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For the topping, whip cream and spread over top of the cake. Top with extra dulce de leche, fresh banana, jersey caramels and cinnamon.
Note
*Jersey caramels are a classic Australian, soft-layered, square-shaped confectionery. They typically consist of three layers: two layers of light brown caramel-flavoured fudge sandwiching a central white layer of creamy vanilla fondant.
Freezes well without the cream topping. Just thaw, top and serve.
We served this cake straight from the tin it was cooked in!
User Reviews
A very pleasing, simple-to-make cake or dessert using store cupboard ingredients. I grated fudge over the top too which was a nice addition. Could also be made in the Thermomix… the method was very simple!