Baking

Banoffee tea cake

Name: Banoffee tea cake recipe
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 10
Ingredients: 2 2/3 cups (400g) self-raising flour; 1/2 cup (110g) caster sugar; 1 cup firmly packed (250g) brown sugar; 250g unsalted butter, chopped, softened; 4 eggs, lightly beaten; 2 very ripe bananas, mashed; 250g sour cream; 2 tsp vanilla bean paste; 300ml double cream, whisked to stiff peaks; 450g jar dulce de leche (a thick caramel made from condensed milk – from gourmet food shops)

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20m

55m

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by Phoebe Wood

Jan 28, 2018

That timeless combination of banana and caramel becomes anew with this sweet treat. This recipe is an extract from our new cookbook delicious. daily (HarperCollins, $45), out now.

2 2/3 cups (400g) self-raising flour
1/2 cup (110g) caster sugar
1 cup firmly packed (250g) brown sugar
250g unsalted butter, chopped, softened
4 eggs, lightly beaten
2 very ripe bananas, mashed
250g sour cream
2 tsp vanilla bean paste
300ml double cream, whisked to stiff peaks
450g jar dulce de leche (a thick caramel made from condensed milk – from gourmet food shops)

Method

1.

Preheat the oven to 160°C. Grease a 20cm x 30cm x 5cm-deep baking dish and line with baking paper.
2.

Place flour and sugars in a bowl with a pinch of salt. Add butter and toss to coat. Using your fingers, rub in butter until it resembles fine crumbs. Fold in egg, banana, sour cream and vanilla until smooth.
3.

Spread into prepared pan and bake for 45-55 minutes or until a skewer inserted in the centre comes out clean. Set aside in the pan to cool completely.
4.

Place cream in a bowl and gently fold through dulce de leche. Spread thickly over cake using a palette knife. Cut into pieces and serve.