Banoffee Cake
A moist banana cake with chunks of chewy toffee topped off with a sweet crunchy crumble. Serve with caramel sauce and plenty of clotted cream.
Ingredients
- 1 cup plain flour
- 1/2 cup muscovado sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 50 grams hard toffee, roughly chopped (such as Wethers original)
- 1/4 cup olive oil
- 1 egg
- 1 mashed banana
- ¼ cup sour cream
For topping
- 1/4 cup rolled oats
- 1/4 cup desiccated coconut
- 1/4 cup plain flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 35 grams butter
- 1 tablespoon golden syrup
- 1/4 teaspoon baking soda
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Method
- Preheat the oven to 160°C/320°F.
- Combine all topping dry ingredients in a bowl.
- Melt the topping butter and golden syrup in a medium saucepan.
- Remove from heat.
- Add the baking soda and stir together until it foams up.
- Mix until all ingredients are coated well & set aside.
- For cake combine the flour, sugar, baking powder, baking soda, salt and the toffees in a large bowl.
- In a separate bowl whisk the oil, egg, banana and sour cream together.
- Pour egg and banana mixture into the flour mixture and mix well.
- Pour into a greased cake tin.
- Sprinkle topping evenly over batter, do not press in.
- Bake 20 minutes then cover with foil and back for a further 30 minutes or until a skewer comes out clean.
- Allow to cool before turning out, serve with caramel sauce.
