Friday, 11 August 2017

Banoffee Upside Down Cake

All things banoffee are always delicious. Well, that's my understanding anyway. This banoffee upside down cake is by no means an exception.

With gooey, sticky, toffee coating infused into bananas, it's something not to miss. With the addition of some walnuts for a welcomed crunch, it brings this cake together. You'll also be happy to know you're likely to get some delicious random pockets of toffee appear throughout for an extra surprise.

This cake makes a nice change from the usual banana loaves you'd find, so if you're looking for something a little different, this sweet treat recipe is for you.


Ingredients:                                                                                                                          (Serves 8)

70g soft dark brown sugar
35g butter
1 1/2 bananas, cut into 2cm slices

60g butter
100g sugar
1 egg
170g self raising flour
200g banana, peeled weight, mashed
80g walnuts, broken into pieces
Milk to consistency

  • For the topping, melt the butter and sugar together in a pan. Stir till combined and cook for 2-3 minutes. 
  • Pour into a lined 18-20cm tin. Quickly place the banana slices on as you wish before the toffee sets.
  • For the cake, beat together the butter and sugar until pale. Gradually add the egg, beat until combined. 
  • Add the sifted flour and stir until you form a smooth cake batter. 
  • Add the mashed banana and broken walnuts. Fold everything thoroughly together. 
  • If the cake mix is too stiff, add some milk until a soft consistency. 
  • Smooth over the topping in the tin and bake in a preheated oven at 170°C for 30-40 minutes, or until a skewer comes out clean.
  • Once cooked leave to cool for 10 minutes before flipping and removing from the tin. 
  • Serve with lovely banoffee cake with a generous scoop of ice cream.


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