EASY WEEKEND BAKE
One for the
CAKE TIN recipe CASSIE BEST photograph SAM STOWELL
Banoffee traybake SERVES 12 PREP 20 mins COOK 30 mins EASY V ❄ undecorated sponge only
100g thick caramel or dulce de leche (we used a can of Carnation caramel) 12 dried banana chips, to serve (optional)
200g butter, softened, plus extra for the tin 2 large ripe bananas (250g peeled weight) 250g light brown soft sugar 4 large eggs 1 ½ tsp vanilla extract 250g self-raising flour 100g natural yogurt 100g dark chocolate, chopped into chunks
1 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 hand whisk until smooth and creamy. 2 Add the eggs one at a time, beating well after each addition, then add the vanilla and a pinch of salt. Use
60 BBC Good Food Middle East February 2019
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. 3 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. PER SERVING 406 kcals • fat 20g • saturates 12g • carbs 48g • sugars 31g • fibre 2g • protein 7g • salt 0.7g
Shoot director ELIZABETH GALBRAITH | Food stylist ELLIE JARVIS | Stylist LUIS PERAL
Fill your cake tin with this easy traybake, bursting with banana and toffee flavours. It’s sure to be a new family favourite
