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Mr Cake’s Banoffee
By Gog Magog Farm Shop

156ml sunflower oil
5 medium free range eggs
375g ripe bananas
250g Muscovado sugar
250g self-raising flour
1 tsp bicarbonate of soda
2 tsp baking powder
300g unsalted butter
375g icing sugar
200g condensed milk caramel
  1. Mash the bananas together with the sugar until they form a paste.
  2. Place the eggs and oil in a food mixer and whisk until light and foamy.
  3. Pour in the banana/sugar mixture and beat until well combined.
  4. Mix together the flour, bicarbonate and baking powder, and sift into the batter.  Beat until smooth.
  5. Pour into a 9" round tin and bake at 150C (fan) for 1 hour 40 mins.  Allow to cool.
  6. Place the butter, icing sugar and caramel into a food mixer and beat until pale and creamy.
  7. Cut the cake in half horizontally and spread half of the icing on the bottom half of the cake.
  8. Sandwich the cake back together and, using a palate knife, spread the remaining icing over the top and sides of the cake.
*TOP TIP* - If you can't find condensed milk caramel, buy a tin of regular condensed milk and simmer it, unopened, in a pan of water for 3 hours. Allow to cool, and when you open the tin you will have a ready-made caramel sauce!

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