BANOFFEE TRAYBAKE

Banoffee traybake image

Fill your cake tin with this simple banoffee traybake, bursting with banana, toffee and chocolate flavours. It's guaranteed to be a new family favourite

Provided by Cassie Best

Categories Afternoon tea, Dessert, Treat

Time 50m

Number Of Ingredients 10

Ingredients

200g butter , softened, plus extra for the tin
2 large ripe bananas (250g peeled weight)
250g light brown soft sugar
4 large eggs
1½ tsp vanilla extract
250g self-raising flour
100g natural yogurt
100g dark chocolate , chopped into chunks
100g thick caramel or dulce de leche (we used a can of Carnation caramel)
12 dried banana chips , to serve (optional)

Steps:

Heat oven to 180C/160C fan/gas 4. Butter and line a 20 x 30cm baking tin with two strips of criss-crossed baking parchment. In a jug, mash the bananas with a fork, then add the butter and sugar and mix with an electric whisk until smooth and creamy.
Add the eggs one at a time, beating well after each addition, then add the vanilla and a pinch of salt. Use a spatula to fold through the flour, yogurt and chocolate chunks. Scrape the mixture into the tin and smooth over the surface. Bake for 30 mins until risen and golden and a skewer inserted into the centre of the cake comes out clean. Cool for 10 mins in the tin, then transfer to a wire rack.
Cut the traybake into 12 squares, then top each one with a spoonful of caramel and a banana chip, if you like. Will keep in a tin for up to five days, or in the freezer - without the toppings - for up to a month.

Nutrition Facts : Calories 406 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium