Banoffee Tin Cake

Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Ratings: 5 from 1 votes

Cooking Method: Oven

Courses: Bakery, Dessert

Difficulty: Beginner

Cooking Temp: 180 C

Servings: 18

Best Season: Suitable throughout the year

Ingredients

Cake

75 g butter, melted
250 g ripe bananas, mashed (approx. 3 bananas)
1 egg
1 tbsp vanilla essence
240 g plain flour
100 g brown sugar
1 tsp bicarbonate soda
1 tsp baking powder
2 tsp cinnamon
1 tsp salt
300 g store-bought dulce de leche

Topping

300 ml cream (35% fat content)
1 banana, sliced
50 g Jersey caramels, chopped*
100 g store-bought dulce de leche
Extra cinnamon, for dusting

Instructions

1
Preheat the oven to 180°C/350°F. Grease a 30x20cm/12x8in tin.
2
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.
3
Bake for 30-40 minutes, checking after 25 minutes, or until a skewer inserted comes out clean. Allow to cool in the tin.
4
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!

View online: https://elgustoglobal.com/recipe/banoffee-tin-cake/