Wed 13 Jul 2016
This soft spongey goodness is everything you expect from a banoffee pie but in my opinion better - as cake form of anything is always better!
Makes a 9in sandwich cake
- 375g self-raising flour
- 375g soft light brown sugar
- 375g baking spread at room temperature
- 6 large eggs
- 225g mashed banana, about 2
- 3 tsp vanilla essence
- tsp baking powder
- Caramel (shop-bought, Carnation, or similar is fine)
- Banana chips to decorate
Cream cheese icing
- 125g unsalted butter, soft
- 175g cream cheese
- 450g icing
As ever I like to make it as easy as possible to create.
Start by greasing and lining two 9in round cake pans and heat the oven to 180c.
In a large mixing bowl add flour, sugar, spread, eggs, banana, vanilla and baking powder and mix until combined and fluffy. Add a little more flour if it looks like it's separating a little.
Divide the mixture between the two pans and bake in the middle of the oven for 35mins, until golden and cooked through. Give it intervals of 5mins after the initial bake if it needs longer as all ovens vary.
For the icing put the butter and cream cheese into a bowl and give a light beating to soften and bring them together. Sift in the icing sugar and whisk together, being careful not to over-whisk as it can go runny quickly. It should be pale and airy.
Once the cake has cooled completely (as cream cheese icing doesn't keep) put the cake together by spreading half the icing on the bottom half and top with a few spoons of the caramel. Place on the top half of the cake and repeat.
Drizzle the top with more caramel and sprinkle with banana chips, put the kettle on, grab a fork and indulge!
Thanks to Emily Doyle of Paper Doyleys