Banoffee traybake

Fill your cake tin with this simple banoffee traybake, bursting with banana, toffee and chocolate flavours. It's guaranteed to be a new family favourite 

  • Prep:20 mins
    Cook:30 mins
  • Serves 12
  • Easy

Nutrition per serving

  • kcal 406
  • fat 20g
  • saturates 12g
  • carbs 48g
  • sugars 31g
  • fibre 2g
  • protein 7g
  • salt 0.7g


  • 200g butter, softened, plus extra for the tin
  • 2 large ripe bananas (250g peeled weight)
  • 250g light brown soft sugar
  • 4 large eggs
  • 1½ tsp vanilla extract
  • 250g self-raising flour
  • 100g natural yogurt
  • 100g dark chocolate, chopped into chunks
  • 100g thick caramel or dulce de leche (we used a can of Carnation caramel)
  • 12 dried banana chips, to serve (optional)


  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 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 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.

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