Name: Banoffee traybake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12
Ingredients: 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)

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

50 min total 20 min prep 30 min cook 12 406 cal

Instructions

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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.