Ingredients
- 300g Butter
- 6 Eggs
- 1 Banana
- Dark Chocolate as needed
- 300g Caster Sugar
- 300g All Purpose Flour
- 1 ½ teaspoons Baking Powder
- 2 tablespoons Caramel
- 2 teaspoons Vanilla Extract
- 320ml Whipping Cream
- 150g Caramel
Banoffee Traybake
This cake is an easier to bake version of the classic dessert. We have decorated with grated chocolate, but you could use chocolate curls, chocolate chips or more caramel.
Tools
- Oven
- Parchment paper
- Cooling rack
- Prospero
- Rectangular pan - 11 x 7"
- Kenwood bowl - prospero
Method
- Pre-heat oven - 180°C
- Grease and line a clean rectangular pan with parchment paper
- Attach K Beater
- Add caster sugar, butter, egg, all purpose flour, baking powder, caramel and vanilla extract to the Kenwood Bowl
- Mix with splashguard fitted until light and fluffy - 3 min, Speed 2
- Pour mixture into rectangular pan
- Bake until skewer tests clean - 25 min, 180°C
- Remove from oven and let cool - 5 min
- Transfer onto cooling rack and let cool
- Transfer banana to the rectangular pan
- Clean Kenwood Bowl
- Attach Whisk
- Add whipping cream and caramel to the Kenwood Bowl
- Whisk with splashguard fitted until soft peaks form - 50 sec, Speed Max
- Transfer icing to cake
- Sprinkle with dark chocolate
- Serve