Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Banana caramel cake served
Decadent Banoffee-style cake with cream, banana, and caramel

Banana and caramel cake

Author: Flavelo
Recipes Cakes and Desserts
Banana and caramel (Banoffee flavour) is a classic pairing. The chemistry is based on the browning of sugar (caramelisation) and the fat content of cream, which keeps the caramel soft, preventing it from setting into hard candy. This cake is a play on textures: soft sponge, creamy whipped cream, crunchy caramel and soft banana.
🕒 Prep Time 30 mins
🍳 Cook Time 35 mins
⌛ Total Time 2 hrs
🍽️ Servings 8 servings
🔥 Calories 480 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • 22-24 cm cake tin
  • Electric mixer
  • Long knife (for cutting the cake)

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Bake the sponge: Preheat the oven to 180°C. Line the tin with baking parchment.

Tip: The basis of the sponge is the airiness of the egg foam.
2 ✓

Whisk the eggs with the caster sugar and vanilla sugar until very frothy (approx. 8-10 minutes). Drizzle in the melted butter.

Tip: The butter weighs down the foam, so mix carefully.
3 ✓

Fold in the flour mixed with baking powder.

Tip: Sift it in, do not pour, so the foam doesn't collapse.
4 ✓

Bake for 30-35 minutes (skewer test). Leave to cool completely on a wire rack.

Tip: If you cut it whilst warm, it will crumble and the cut surface will be gummy.
5 ✓

Cut the sponge in half. Spread the bottom layer generously with the caramel sauce.

Tip: The caramel soaks into the pores of the sponge.
6 ✓

Slice the banana into rounds and cover the caramel layer with them.

Tip: The more densely you pack them, the tastier.
7 ✓

Whip the cold cream to stiff peaks with the icing sugar. Spread over the banana layer.

Tip: The cream must be cold, otherwise it will curdle and turn to butter. (Fat globule clumping).
8 ✓

Place the top layer on. Decorate with the remaining caramel and banana.

Tip: Keep in the fridge until serving so the cream sets.

Recipe FAQ

The caramel became too hard.
You cooked it for too long, or there was too little cream/butter in it. Gently reheat with a little cream.

Ingredients

  • 200 g Plain flour
  • 150 g Caster sugar
  • 4 pieces Eggs
  • 100 g Butter (melted)
  • 1 packet Baking powder
  • 1 packet Vanilla sugar
  • 3 pieces Banana
  • 200 ml Double cream (min. 30%, cold)
  • 150 g Ready-made caramel sauce (or boiled condensed milk)
  • 30 g Icing sugar