Banoffee Layer Cake

Ingredients

For the brown sugar banana cake:

• 200g soft unsalted butter or margarine
• 150g soft dark brown sugar
• 2 large eggs
• 2 ripe bananas
• 220g self-raising flour
• Pinch of salt (unless using salted butter/margarine)

For the toasted pecans:

• 100g pecans

For the salted caramel:

• 200g caster sugar
• 100g soft butter
• 100ml double cream
• ½ tsp sea salt

For the cream cheese frosting:

• 200g soft unsalted butter
• 75g full fat cream cheese
• 500g icing sugar
• Juice of ½ a lemon or 1 tsp vinegar
• 1 tsp vanilla extract
• Dark chocolate (optional, to decorate)

Instructions

For the brown sugar banana cake:

1. Preheat the oven to 180 degrees Celsius / 160 degrees Celsius fan forced / 350 degrees Fahrenheit / gas mark 4
2. A 25cm x 31cm (10in x 12in) baking pan or roasting tin should be greased and lined. (If you don’t want to use a cake ring and acetate as I did, bake the cake in two 18cm (7in) round cake pans.)
3. Combine the butter/margarine and sugar in a large mixing bowl and beat until frothy. This should just take a few of minutes.
4. Add the eggs one at a time, whisking thoroughly after each addition.
5. Toss the banana into the bowl and mash it into a smooth puree.
6. Gently fold in the flour and salt (if using) until a smooth cake batter forms.
7. Pour the cake batter into the prepared pan and spread it out evenly.
8. Bake for 20-30 minutes, or until brown and firm when touched. Once the cake has cooked, a skewer placed in the center should come out cleanly.
9. Allow to cool after removing from the oven.

For the toasted pecans:

1. Sprinkle the nuts on a small tray and bake them for 8-10 minutes, or until you can smell their delicious toasted scent, just before you put your tray of cake batter into the oven.
2. Chop them into smaller parts once they’ve cooled.

For the salted caramel:

1. In a small saucepan, pour the sugar and just enough cold water to cover it.
2. Allow the sugar to melt and bubble over medium heat until it achieves a beautiful golden brown color. This might take anything from 5 to 10 minutes. (Be careful not to stir it since it may crystallize!)
3. When the butter is golden brown, add it and whisk until it is completely melted.
4. Add the cream and salt and stir until a smooth golden salted caramel sauce forms.
5. Allow to cool completely before using.

For the cream cheese frosting:

1. Combine all of the frosting ingredients in a large mixing bowl and beat until smooth and creamy. This should only take around 10 minutes.

To assemble:

1. After the cake has cooled and the frosting has been created, it’s time to put it all together!
2. (If you’re not using a cake ring and acetate, simply put salted caramel and frosting between the two cooled layers of cake, sprinkle with pecan bits, and top with dark chocolate shavings!)
3. Cut two rounds of cake with your cake ring (tuned to 15cm if it is adjustable). The leftovers will be used to make the bottom layer of your cake.
4. Place the cake ring on a board, baking tray, or the plate you intend to serve it on after cleaning and drying it.
5. A piece of 7.5cm × 50cm acetate is used to line the ring.
6. Place the cake scraps within the ring and push them down into a level, even layer with your hand. Snack on any remaining bits as you finish putting it together!
7. Over the flat cake layer, spread a thin layer of salted caramel sauce.
8. One-fifth of your frosting should be spread on top.
9. Sprinkle one-third of the toasted pecan pieces and some dark chocolate shavings over the frosting, gently pressing them down.
10. Carefully spread the remaining fifth of the icing over the pecan bits.
11. For the second and third layers, repeat the complete construction procedure. All of your pecans and icing should have been used up by now.
12. Chill the cake for at least two hours, or until the icing is stiff.
13. Remove the cake ring gently and peel away the acetate.
14. Cut into slices and enjoy!

Source: Maverick Baking

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