Banoffee Cake


170g/6oz butter/margerine at room temperature
170g/6oz Self raising flour
½ tsp baking powder
2 over ripe bananas that have been mashed
170g/ 6oz caster sugar
3 eggs
Caramel condensed milk – this is readily available in tins in most supermarkets
300 ml of double or whipping cream
Melted chocolate for decoration (optional)
A ripe banana cut into slices (leave a few for the garnish)


Turn on the oven to gas mark 190/170 fan /gas mark 5. It is important to make sure that your oven is warmed up before you put in the cake.

Cream the sugar and butter together until the mixture is light and fluffy.

Add the eggs one by one and beat well. Add a tablespoon of flour with each egg to help prevent the mixture from curdling.

Sieve the remaining flour and baking powder and combine carefully with the butter and sugar mixture.

Carefully fold in the mashed banana and put the mixture into a greased loaf tin.

Cook for 20 – 25 mins or until the skewer comes out clean.

Remove the cakes from the oven and leave to cool in their tins for 5 minutes and then turn out onto a wire rack to cool completely.

While the cakes are cooling whip the cream.

Cut the cooled cake into half through the middle length ways. The cake may have dipped slightly during cooling don’t worry as this is normal.

Spread one half of the cake with some of the caramel condensed milk. Put on as much or little as you prefer.

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