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White chocolate banoffee cake
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Elevate your dessert game with irresistible banoffee cake that will leave your guests craving more!
Ingredients:
  • 125g butter, chopped
  • 180g white chocolate, chopped
  • 161.25 gm caster sugar
  • 64.38 gm milk
  • 2 eggs, lightly beaten
  • 250.00 ml plain flour
  • 75.00 gm self-raising flour
  • 2 small ripe bananas, mashed, plus extra sliced banana to serve
  • 187.50 ml white chocolate chips
  • 30 chewy toffees, unwrapped (see note)
  • 300ml thickened cream, whipped
  • 62.50 ml salted caramel sauce
  • Grated dark chocolate, to serve
Instructions:
  • Preheat your oven to 180C/160C fan-forced and generously grease a 7cm-deep, 19cm square cake pan. Line the base and sides with baking paper, making sure to leave a 5cm overhang on each side for easy removal later.
  • In a medium saucepan over low heat, melt together butter, white chocolate, sugar, and milk. Stir continuously for 6 minutes until sugar is dissolved and chocolate is melted. Transfer the mixture to a large heatproof bowl and let it stand for 10 minutes to cool.
  • Incorporate eggs into the chocolate mixture, then add the flours. Whisk until just combined and gently fold in mashed banana and chocolate chips. Spread half of the batter into the prepared pan and evenly place toffees on top.
  • Spoon dollops of the remaining batter over the toffees and carefully spread to cover them. Bake for 45 to 50 minutes until a skewer comes out clean when inserted into the center. Allow to cool completely in the pan.
  • Garnish with a dollop of cream, drizzle with caramel sauce, add extra banana slices, and finish with a sprinkle of grated chocolate. Serve immediately.

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