…pastry based cake made from bananas, cream, toffee and boiled condensed milk (or dulce de leche), either on a pastry base or one made from crumbled biscuits and butter. Its name is a portmanteau constructed from the words “banana” and “toffee“.
It’s relatively easy to get a slice of – or, for that matter, a whole – banoffee pie these days at most coffee shops and bakeries. However, I’m not really that much of a toffee person so the sort of banoffee I’d rather have would be a mix of bananas and coffee.
Okay, so I’m not supposed to have any coffee, but I guess I can pretty much cheat through this restriction by using decaf for baking. 😉 (Dear Lord, I hope my doctor doesn’t read this!)
Anyway, my take on banoffee involves a moist, buttery, coffee-infused cake filled with rich caramel cream and bananas. It’s not as elaborate to make despite its rather fiddly looks; in fact, it’s a sweet little tribute to all the easy ways out. 😀
For the Caramel Cream:
- 12 – 14 pieces caramel candies (I used Arcor Butter Toffees, but Kraft Caramels would also do.)
- 250 mL all-purpose cream
For the Cake
- 1 cup all-purpose flour
- scant 1 cup brown sugar
- 1/2 teaspoon vanilla
- 1/4 cup decaffeinated instant coffee
- 1 sachet 3-in-1 coffee mix dissolved in 1/4 cup milk and 1/2 cup hot water
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 cup butter, softened
- 1 egg
- 2 ripe medium bananas, sliced
- Nutella or Creme de Marrons for decorating
In a heavy-bottomed saucepan, melt the caramels in the cream and keep stirring so as not to scorch the mix. Cook just till all the caramels have melted and the cream has thickened and is starting to boil. Remove from heat and allow to cool for a minute or so before transferring to a wide-mouthed jar. Cover and keep in the fridge till needed.
Pre-heat your oven to 350 degrees / Gas Mark 4. Grease and flour an 8-inch round cake pan. Cream together the butter and brown sugar till fluffy. Add the vanilla, instant coffee, and egg; mix till well-combined. Sift in the flour, baking powder, and baking soda. Pour in the prepared 3-in-1 coffee and mix till well-combined. Pour into the prepared pan and bake for 30 – 35 minutes.
Once the cake is done, allow it to cool in the pan for a couple of minutes. Remove from pan and transfer to a serving plate and leave to cool for an additional 5 – 10 minutes. Slice the cooled cake crosswise so that you have two layers. Top the bottom half of the cake with the chilled caramel cream and the sliced bananas; top with the upper layer. Decorate the top by piping Nutella or Creme de Marrons in your pattern of choice. Chill cake until ready to serve.
Makes approximately 8 servings.