Banoffee Traybake Recipes

BANOFFEE TRAYBAKE

Steps:

• 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 whisk 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 spatula 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 wire rack.
• 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 - without the toppings - for up to a month.

CLASSIC BANOFFEE PIE

Steps:

• Watch our quick video to see how quick and easy this Banoffee Pie really is!
• Put the crushed biscuits into a bowl with the melted butter. Mix it together thoroughly, then press the mixture into the base and sides of the tin. Chill for 10 minutes. Has your base turned out too crumbly? Be sure to make sure it's well chilled before you go to the next step - you can chill in the freezer if you're short on time!
• Place 75g butter and sugar into a heavy based, non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved. Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel. Spread the caramel over the base, cool and then chill for 1 hour. If your caramel's too runny, you probably didn't get it hot enough. The mixture needs to boil for 1 minute until it starts to thicken, but no more or it may catch and go grainy. To avoid it catching or going grainy, you should always use a heavy based, non-stick pan, keep stirring so it doesn't catch and make sure you use a timer!
• Carefully remove the pie from the tin and place on a serving plate. Slice the bananas and place on top of the caramel, top with the softly whipped cream. For the perfect finishing touch, dust with cocoa powder or use grated chocolate to decorate the banoffee pie. Chill until ready to serve.