Last bite recipe
1 HOUR 20 MINUTES + COOLING + CHILLING SERVES 10-12 | EASY
Go bananas for banoffee cake, sandwiched together with caramel buttercream
unsalted butter 300g, softened, plus extra for the tins soft light brown sugar 300g eggs 4 large plain flour 300g, sifted baking powder 2 tbsp bicarbonate of soda 1 tbsp vanilla extract 2 tsp bananas 4 ripe, mashed CARAMEL BUTTERCREAM
unsalted butter 150g, softened icing sugar 500g
soft cheese 200g Carnation Caramel 100g
TOPPING Carnation Caramel 150g unsalted butter 25g bananas 2 ripe, sliced at an angle sea salt flakes a generous pinch (optional)
• Heat the oven to 180C/fan 160C/gas 4. Butter and line
2 x 20cm cake tins with baking paper.
• Beat the butter and sugar in a large bowl until light and fluffy. Crack in the eggs, one by one, and mix between each addition until combined. Mix in the flour followed by the baking powder and bicarbonate of soda. Stir in the vanilla extract and mashed bananas until just combined.
• Divide the batter equally between the lined cake tins and bake for 35 minutes or until a skewer inserted into the middles comes out clean. Cool in the tins for at least 10 minutes, then transfer to a wire rack to cool completely. • To make the buttercream, beat the butter and icing sugar for 5 minutes or until light and fluffy. Add the soft cheese and beat for another minute or until fully combined. Add the caramel and mix until the buttercream is thick yet spreadable. • Spread 50g of the topping caramel on top of one of the sponges, followed by a thick layer of the buttercream, then chill for 10 minutes. Put the plain sponge on top of the iced one and spread the remaining buttercream over the top and sides of the cake. Chill for at least 30 minutes.
• In a bowl, whisk the remaining 100g caramel with 1 tbsp of cold water until smooth. Melt the butter in a frying pan and fry the bananas for 2-3 minutes or until they begin to caramelise. Cool and gently stir through Ω of the caramel. • Put the cake on a serving plate or stand. Pile the chopped bananas on top, then drizzle with the remaining caramel and sprinkle with a little sea salt, if you like.
PER SERVING (12) 818 KCALS | FAT 40.2G | SATURATES 24.7G | CARBS 105G SUGARS 84.1G | FIBRE 1.6G | PROTEIN 8G | SALT 1.3G