banoffee

Fill your cake tin with this simple banoffee traybake, bursting with banana, toffee and chocolate flavours. It's guaranteed to be a new family favourite

Banoffee traybake

butter

large ripe bananas (250 grams peeled weight)

light brown soft sugar

eggs

vanilla extract

self-raising flour

natural yogurt

dark chocolate

thick caramel

banana chips

Heat oven to 180C/160C fan/gas 4. Butter and line a 20 x 30cm baking tin with two strips of criss-crossed baking parchment. In a jug, mash the bananas with a fork, then add the butter and sugar and mix with an electric&nbsp;<a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> until smooth and creamy.

Add the eggs one at a time, beating well after each addition, then add the vanilla and a pinch of salt. Use a <a href="https://www.bbcgoodfood.com/content/test-best-spatulas">spatula</a> to fold through the flour, yogurt and chocolate chunks. Scrape the mixture into the tin and smooth over the surface. Bake for 30 mins until risen and golden and a skewer inserted into the centre of the cake comes out clean. Cool for 10 mins in the tin, then transfer to a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks">wire rack</a>.

Cut the traybake into 12 squares, then top each one with a spoonful of caramel and a banana chip, if you like. Will keep in a tin for up to five days, or in the freezer &ndash; without the toppings &ndash; for up to a month.

Banoffee is an English dessert made with bananas and toffee, hence the name, combined with cream, topped on a buttery biscuit base. This recipe brings the banoffee pie to cheesecake with delicious results!

How To Make A Banoffee Cheesecake

The base

175 g (6 oz) digestive biscuits (or graham crackers) crushed

155 g (5.5 oz) butter, melted

The cheesecake

150 ml (¾ cup) double cream

400 g (14 oz) cream cheese

85 g (3 oz) icing

tbsp cornflour

bananas

The topping (optional)

150 ml (¾ cup) double cream (keep chilled, it whips faster)

400 g (14 oz) dulce de leche or caramel

banana,

Preheat the oven to 180° C (356° F)....

Preheat the oven to 180° C (356° F). For the base, mix the digestives with the melted butter in a bowl. Spoon the mixture into a 23cm cake pan and press firmly over the base with the back of a spoon. Chill in the fridge for 10 minutes.

Beat the cream cheese until soft in a...

Beat the cream cheese until soft in a food processor (or with an electric hand mixer) and then add the remaining ingredients except for the caramel. Beat until very smooth. Gently pour the mixture over the set biscuit base. Sit the cheesecake in a roasting tin or cookie sheet pan. Beat the caramel in a small bowl and then gently swirl most of it into the creamy filling, saving a little for decoration.

Pour very hot water into the roasting tin...

Pour very hot water into the roasting tin to come halfway up the sides of the cake tin. Bake in the center of the oven for 1 hour. Turn off the oven, without opening the door, and leave for 1 hour to set. Cool and then chill for 4 hours or overnight.

For the topping, whip the cream, put into...

For the topping, whip the cream, put into a piping bag with a medium star-shaped nozzle, and set aside. Melt the dulce de leche over low heat in a small saucepan with a splash of water until it can be drizzled (dulce de leche varies, so you may need to add more water). Place in a second piping bag (or plastic bag) and snip the very end of it to leave a tiny hole.

Starting from the edge of the cake, swirl...

Starting from the edge of the cake, swirl the dulce de leche sauce in a circular motion around the cake. Pipe 10-12 medium-sized swirls of whipped cream around the edge of the cheesecake and rest a fresh banana slice on each.

A Delicious No-Bake Banoffee Cheesecake with a Biscuit Crust, Smooth Caramel, Fresh Banana, Vanilla Cheesecake and Cream Topping!

Banoffee Cheesecake!

300 g Digestives

150 g Unsalted Butter ((melted))

g Caramel

Large Bananas ((sliced 1cm))

250 g Full-Fat Cream Cheese ((room temp))

g Icing Sugar

tsp Vanilla Extract

150 ml Double Cream

g Grated Chocolate

Using a food processor, blitz all of the biscuits to a fine crumb and mix in the melted butter. Press this into the sides and base of a 23cm Pie/Flan tin (mine was 3cm deep). 

It might be easier to use your hands and fingers for this! Make sure that the side parts are thick enough to hold once removed. Refrigerate for now.

For the Biscuit

Prep your caramel - if using a ready made caramel like me, I just loosen it a bit by stiring it in a bowl first.

Pour onto the biscuit and smooth over! Slice your banana into 1cm pieces, and push them into the caramel. You want one layer of banana pieces!

In a new bowl, add your cream cheese, icing sugar and vanilla - whisk/stir until smooth.

Add in your liquid double cream, and whip until thick - alternatively, whip your cream separately to soft peaks, and then fold through.

Carefully spread the cheesecake mix over the banana and caramel. I find it easier to do smaller dollops, and then spread!

Set your cheesecake in the fridge for a minimum of 3-4 hours!

For the Filling

Whip your second lot of double cream, with the icing sugar to soft peaks.

Pipe or spread over the top of the cheesecake!

Sprinkle over some grated chocolate.

For the Topping

Frozen banoffee cheesecake

chocolate

300 g packet of Hobnobs

overripe bananas

500 g light cream cheese

½ x 450 g jar of dulce de leche

Make these to give as an edible Christmas gift. Made with chocolate, dulce de leche and banana chips, they're all the taste of banoffee pie in one small bite

Banoffee chocolate cups

milk chocolate

mini digestive biscuits (or some crushed digestive biscuits)

banana chips, finely crumbled

dulce de leche

chocolate curls

Line a 12-hole cupcake tin with paper or silicone cases. Melt the dark and milk chocolate together for 1-2 mins in the microwave. Divide the digestive biscuits between the cases and put the banana chips in each. Pour enough melted chocolate into the cases to cover the biscuits, reserving the rest. Transfer the tin to the freezer to chill for 15 mins.

Stir the dulce de leche to loosen it, then spoon or pipe a small dot into the centre of each cup. Pour over the reserved chocolate so the filling is covered, then decorate with chocolate curls, gold sprinkles or edible gold leaf, if you like. Put in the fridge to chill for 2 hrs, then remove the cases and pack into gift boxes. Will keep in the fridge for three days.

spéculoos, beurre, banane, crème liquide, sucre glace, confiture de lait, chocolat noir

Banoffee express par Laurent Mariotte

g de spéculoos

g de beurre

bananes mûres

60 cl de crème liquide entière bien froide

g de sucre glace

350 g de confiture de lait

g de chocolat noir en tablette

Mixez les spéculoos, mélangez-les au beurre fondu et répartissez-les dans le fond du saladier. Coupez les bananes en rondelles et déposez-les sur les spéculoos. Nappez généreusement de confiture de lait.

À l’aide d’un batteur, montez la crème liquide en chantilly avec le sucre glace.

Recouvrez les ingrédients de crème fouettée et râpez le chocolat par-dessus.

Réservez au moins 30 minutes au réfrigérateur, servez et partagez !

https://assets.afcdn.com/video73/20210429/v_644190_HD.mp4

Sticky toffee banoffee, a variation on the classic Victoria sponge theme, perfect for birthdays and special occasion cakes

Sticky toffee banoffee cake

caster sugar

softened butter

tsp baking powder

tbsp milk

tsp vanilla extract

mashed, ripe bananas

double cream

tbsp Banoffee toffee (Merchant Gourmet Banoffee Toffee, from major supermarkets is ideal)

banana

Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together including the vanilla extract and 2 mashed, ripe bananas, until you have a smooth, soft batter.

Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.

For the filling, whip the double cream and fold through the Banoffee toffee. To serve, spread half of the cream over one of the cakes, then top with another sliced banana.

Sandwich together, then cover with more cream then decorate the cake with an elegant drizzle of Banoffee toffee. Keep in an airtight container and eat within 2 days.

Deliciously sweet Banoffee Vegan Cookie Dough, refined sugar free and instead sweetened with coconut sugar and maple syrup. Easy to make in just a few minutes.

Banoffee Cookie Dough

banana chips (or banana flour)

chickpeas

peanut butter

maple syrup

coconut sugar

white chocolate chips

If your banana chips are ground into flour yet, then start by placing them into a spice grinder (or similar) and blend them into a fine flour. Set aside.

Transfer the drained chickpeas, smooth peanut butter, maple syrup and vanilla extract into a food processor and process until smooth and creamy.

To a large bowl, add the banana flour and stir in the coconut sugar and pinch of salt.

Pour the wet chickpea mixture into the bowl and stir all ingredients together with a spatula until firm and well combined. Lastly stir in the chocolate chips.

Divide the cookie dough between 2 serving jars and decorate with some banana chips and melted chocolate (optional).

Enjoy right away or keep in the fridge in an airtight container for up to 3 days.

This vegan banoffee pie is made with delicious layers of crumbly chocolate biscuit base, caramel, bananas and whipped coconut cream. 

Vegan banoffee pie

Bourbon cream biscuits (or any sweet biscuits of choice)

75 g light brown soft sugar

vegan condensed milk alternative

60 ml dairy-free cream

250 ml dairy-free cream (chilled)

80 g icing sugar

cocoa powder

Place the biscuits in a food processor and whizz until you have fine crumbs. You can also crush the biscuits by hand, using rolling pin. Mix with melted vegan butter and transfer into 23 cm loose-based tart tin. Press the mixture firmly over the base and the sides of the tin, and place in the fridge for 10 minutes.

Place the light brown sugar, vegan butter and condensed milk into a large non-stick saucepan over medium heat. In a separate small bowl or a jug, mix together the cornflour and cream until smooth, thick paste, then pour into the saucepan with the rest of the ingredients. Allow the sugar to dissolve, then increase the heat to high and bring the mixture into rapid boil for 5 minutes, or until it reaches 115°C on a cooking thermometer, stirring at all times.  Remove from the heat and cool for a couple of minutes. Pour the caramel into prepared base. Cool and refrigerate for a couple of hours, allowing the caramel to set. 

Slice the bananas and arrange them on top of the set caramel. Using an electric mixer, or hand-held whisk, mix together the chilled dairy-free cream and icing sugar until you have soft peaks (this may takes up to 10 minutes). Transfer the whipped cream to a piping bag (optional) and top the pie with it. Dust the pie with some cocoa powder before serving (you can also add some chocolate shavings if you&#39;d like).

These squidgy banoffee puddings are topped with caramelised banana and a delicately spiced chai toffee sauce. Impressive but simple to make – they are ideal for a dinner party

Sticky banoffee pudding with chai caramel

unsalted butter, softened, plus extra for the moulds

soft light brown sugar

bananas,

½ tsp bicarbonate of soda

¼ tsp ground ginger

cinnamon

whole milk

vanilla ice cream, to serve

unsalted butter

milliliters double cream

½ tsp ground cardamom

½ tsp ground ginger

nutmeg

To make the sauce, melt 30g of the butter in a small, non-stick frying pan over a medium-high heat until foaming and fry the banana pieces for 2-3 mins on each side or until browned. Transfer to a plate. Tip the remaining butter and other ingredients into the pan, stirring to combine, and bring to a simmer. Turn down the heat to low and gently simmer for 2-3 mins or until thickened slightly.

Heat the oven to 180C/160C fan/gas 4 and lightly grease four pudding or dariole moulds. Put 1 tbsp of the sauce in the bottom of each, then place one piece of caramelised banana on top.

For the sponge, tip the butter into a large bowl and use electric beaters to whip until very soft, then tip in the sugar and whip until light and fluffy. Crack in the egg and whisk well. Tip in the mashed bananas, bicarb, ground spices, milk and ¼ tsp of fine sea salt, and mix well. Divide between the moulds and bake for 20-22 mins or until risen and golden, and a skewer poked into the centres comes out clean. Cool in the tin for 10 mins.

Carefully turn out the puddings onto small plates, top with a few pieces of caramelised banana and pour over the sauce. Scoop a ball of ice cream onto each plate, to serve.

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Top 10 banoffee recipes from across the web

The most viewed banoffee recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Banoffee traybake

How To Make A Banoffee Cheesecake

Banoffee Cheesecake!

Frozen banoffee cheesecake

Banoffee chocolate cups

Banoffee express par Laurent Mariot...

Sticky toffee banoffee cake

Banoffee Cookie Dough

Vegan banoffee pie

Sticky banoffee pudding with chai c...

The most viewed banoffee recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine