Baking Dessert

Banoffee sheet cake with caramelised banana

Name: Banoffee sheet cake with caramelised banana recipe
Yield: 10
Ingredients: 250g (approx. 2 small) very ripe bananas, peeled, roughly chopped; 150ml milk; 3 egg yolks, plus 6 egg whites; 140g caster sugar; 1/2 tsp cream of tartar; 220g self-raising flour, sifted; 1/4 tsp bicarb soda, sifted; 1/4 tsp freshly ground nutmeg, sifted; 1 block milk or dark chocolate, to decorate; 100ml pouring cream; 20g unsalted butter, at room temperature; 1/2 tsp instant coffee powder; 80g caster sugar; 300ml dolloping cream; 60g creme fraiche or sour cream; 2 tsp vanilla bean paste; 3 bananas, peeled, halved lengthways, halved widthways; Caster sugar, to dust

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by Natalie Paull

CHEF

Sep 19, 2024

"You know I love making pastry, but sometimes I want to get to all those hallmark banoffee flavours slightly faster. I need a banoffee express! This banana chiffon cake is a dream to whip up and stays plush when chilled. The lip-smacking coffee-toffee sauce makes sure all the ‘offee’ possibilities are covered. Make a double batch and pour the leftovers on ice cream." - Natalie Paull

Recipe note: You’ll need a 33cm x 23cm x 5cm deep rectangular baking pan and a kitchen blowtorch.

250g (approx. 2 small) very ripe bananas, peeled, roughly chopped
150ml milk
3 egg yolks, plus 6 egg whites
140g caster sugar
1/2 tsp cream of tartar
220g self-raising flour, sifted
1/4 tsp bicarb soda, sifted
1/4 tsp freshly ground nutmeg, sifted
1 block milk or dark chocolate, to decorate

Coffee-toffee sauce

100ml pouring cream
20g unsalted butter, at room temperature
1/2 tsp instant coffee powder
80g caster sugar

Whipped creme fraiche

300ml dolloping cream
60g creme fraiche or sour cream
2 tsp vanilla bean paste

Caramelised bananas

3 bananas, peeled, halved lengthways, halved widthways
Caster sugar, to dust

Method

1.

Preheat oven to 170ºC/150ºC fan-forced. Grease base and sides of a 33cm x 23cm x 5cm deep rectangular baking pan and line with baking paper. Place banana in a food processor and whiz to a smooth puree. Transfer to a large mixing bowl with milk and egg yolks and stir to combine.
2.

Place egg whites, caster sugar and cream of tartar in a stand mixer fitted with the whisk attachment and whisk on high speed to stiff peaks, about 3-4 minutes.
3.

Add flour, bicarb, nutmeg and 1/2 tsp fine salt to banana mixture and whisk to combine. Fold in half the meringue, then the remaining half, until combined. Transfer mixture to prepared pan and smooth top. Bake for 35 minutes, or until top is lightly golden and feels springy to touch. Cool in pan on a wire rack to room temperature. Don’t worry if cooled cake pulls away from sides or looks lumpy (you can trim edges later if you wish).
4.

Meanwhile, to make the sauce, combine cream, butter, 1/2 tsp salt and coffee in a small bowl and set aside. Cook sugar with 2 tbs water in a small saucepan over high heat, swirling pan frequently, for 6-8 minutes, until deep caramel in colour. Remove from heat and using a whisk, stir in coffee mixture, being careful of any splatter, until combined. Set aside and cool to room temperature.
5.

To make the whipped creme fraiche, place all ingredients and a pinch of fine salt in a stand mixer fitted with the whisk attachment and whisk to soft peaks. Refrigerate until required.
6.

For the chocolate curls, place the chocolate block flat-side up on a clean tea towel to keep it steady, and scrape a knife across the surface to create fine curls. Make as many as you like. Keep chilled until ready to serve.
7.

For the caramelised bananas, lay bananas cut-side up on a tray and sprinkle with caster sugar. Using a kitchen blowtorch, torch until caramelised.
8.

To assemble, invert cake onto a serving plate. Top with whipped creme fraiche. Top creme with caramelised banana pieces, nestling them into creme. Drizzle coffee-toffee sauce over and scatter with chocolate curls. Serve immediately.