The lovely people from Sprig Gourmet approached for a recipe development project using their newly introduced product “Banoffee Sauce“. I had way too many ideas in my head to give this banoffee a new twist, but we decided to settle on one idea “The Banoffee Cake,” the goodness of the oh so delightful banoffee pie into a cake!
The Banoffee sauce itself has a subtle banana flavour mixed into the caramel sauce, giving you the whole banoffee pie in a spoon feel!
Banana chocolate chip cake
- All purpose flour – 190gm
- Butter – 150gm
- Eggs - 3
- Dark brown sugar – 150gm
- Mashed banana – 200gm
- Baking powder – 2 teaspoons
- Dark chocolate chips – 75gm
- Milk – 60ml
- Sprig Gourmet Banoffee sauce – 125gm
Dark Chocolate buttercream frosting
- Dark Chocolate – 100gm
- Butter – 75gm
- Icing sugar- 250-275gm
Banoffee Sauce Drip
- Banoffee sauce – 75gm
- Water – 1-2 tablespoons
Whipped Cream Topping
- Cream – 125ml
- Icing sugar – 2 tablespoons
- Vanilla extract – ½ teaspoon
Dark chocolate and banoffee Bark
- Dark Chocolate – 50gm
- Banoffee sauce – 2-3 tablespoons
- Cocoa powder for dusting optional
Banana Chocolate Chip Cake
- Preheat the oven to 180 degrees Celsius. Grease and line the cake tin with parchment sheet.
- In a small bowl, mash the bananas using a fork.
- In a bowl, add the butter and sugar and beat until light and fluffy.
- Add and beat one egg at a time.
- Add the mashed banana and milk into the butter mixture.
- Sift in the flour and baking powder into the bowl and slowly mix it until completely incorporated.
- Fold the chocolate chips into the batter.
- Divide the batter equally into the two pans, bake for about 40 minutes.
- Check with a wooden skewer to see if the cake is completely baked.
- Once baked, let the cakes cool on a cooling rack.
Dark Chocolate buttercream frosting
- Chop the dark chocolate into small chunks, melt in a microwave oven or in a bowl on a pan with simmering water.
- Once the chocolate is melted, let it chill until it comes to room temperature.
- Cream the butter until pale and fluffy. Add the melted chocolate in the bowl of butter.
- Add the icing sugar in batches. Beat for a couple of minutes and until it reaches the required piping consistency.
- Add all the frosting into a piping bag.
- In a small heavy bottom sauce pan, add the Sprig Gourmet banoffee sauce. Add one tablespoon of water at a time.
- Mix thoroughly with a spatula or a whisk.
- Check the consistency, if needed runnier add another teaspoon of water.
- I used about 11/2 tablespoons approximately.
- Don’t make it too runny, you don’t want the sauce to be too runny.
Dark Chocolate and banoffee bark
- Melt the dark chocolate and spread it thin on a parchment sheet.
- Pour 2-3 tablespoons of banoffee drip into a piping bag. Cut the tip of the piping bad and drizzle over the melted dark chocolate.
- Chill for 30 minutes to an hour in the freezer.
Whipped Cream topping
- In a bowl, pour the cream and start whipping with a stand mixer or a hand mixer until soft peaks are formed.
- Add the icing sugar and vanilla in the cream.
- Whip again until stiff peaks are formed.
- In a piping bag with open star tip, add the whipping cream. Chill it in the refrigerator until needed.
Assembling the cake
- Using a bread knife or a cake leveler, trim the tops and level the cake so that its uniform in size.
- On a cake stand or a cake board add a dollop of buttercream, this will help you you keep the cake layers in place while frosting.
- Place the bottom layer on the dollop of frosting. Pipe around the edges of the cake so as to form sort of a dam around the cake.
- Scoop in dollops of Sprig Gourmet Banoffee sauce on the bottom layer of the cake, in between the dark chocolate frosting ring.
- Using a offset spatula, smoothen the banoffee sauce filling on the cake.
- Place the second layer of cake on top of this.
- Using a palette knife, do a crumb coat around the cake. Chill the cake for 15-30 minutes.
- Pipe the frosting around the cake, using a palette knife or a cake scraper smoothen it around the cake.
- Snip the tip of the piping bag with banoffee drip, slowly drizzle on the edge of the cake. This forms the drip on the cake.
- Pipe small blobs with whipping cream around the edges of the cake as well.
- Take out the chocolate bark from the fridge, cut it up into random shapes using a sharp knife.
- Poke them on to the top of the cake.
- Sprinkle some of the cocoa powder on top.
- Enjoy a large piece of cake for breakfast!