Banoffee sheet cake with caramelised banana

🧁 Ingredients

🟤 For the Banana Cake:

• 2 cups (250g) all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon (optional)
• ½ cup (115g) unsalted butter, softened
• ½ cup (120ml) neutral oil (e.g., sunflower or canola)
• ¾ cup (150g) brown sugar
• ¼ cup (50g) granulated sugar
• 2 large eggs
• 1 cup (240g) mashed ripe bananas (about 2–3 bananas)
• ½ cup (120ml) buttermilk or yogurt
• 1 tsp vanilla extract

🍮 For the Caramelised Bananas:

• 2 ripe but firm bananas (sliced into thick coins or lengthwise)
• 2 tbsp butter
• 2 tbsp brown sugar
• Pinch of salt

🍯 For the Toffee Layer:

• 1 cup (250g) dulce de leche, store-bought or homemade
  or
• 1 can sweetened condensed milk simmered for 2 hours (DIY toffee)

🍦 For the Whipped Topping:

• 1¼ cups (300ml) heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• Optional: 1 tbsp mascarpone or cream cheese for extra stability

👩‍🍳 Instructions

1. Bake the Banana Cake

1. Preheat oven to 350°F (175°C). Grease and line a 9×13-inch cake pan.
2. Whisk flour, baking powder, baking soda, salt, and cinnamon in a bowl.
3. In another large bowl, cream butter, oil, and sugars until fluffy.
4. Beat in eggs, mashed bananas, and vanilla.
5. Alternately add the flour mixture and buttermilk, mixing just until combined.
6. Pour into the pan and bake for 28–32 minutes or until golden and a toothpick comes out clean.
7. Let cool completely.

2. Caramelise the Bananas

1. Heat butter and brown sugar in a nonstick skillet over medium heat.
2. Add banana slices and cook 2–3 minutes per side until golden and sticky.
3. Remove from heat and cool on parchment.

3. Whip the Cream

• Beat cream, powdered sugar, and vanilla until soft to medium peaks form.

4. Assemble the Cake

1. Spread the dulce de leche or toffee sauce evenly over the cooled cake.
2. Top with a thick layer of whipped cream.
3. Decorate with caramelised banana slices.
4. Optional: Drizzle more toffee on top, sprinkle with crushed digestive biscuits or toffee bits.

✅ Tips

• Chill before serving for a cleaner slice.
• Add a pinch of sea salt to the toffee for a salted banoffee twist.
• Cake keeps well in the fridge for 2–3 days.