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Honey Banoffee Sheet Cake

by Nick Makrides
Top down shot of Honey Banoffee Sheet Cake with honey caramel, whipped cream, bananas and chocolate shavings

This classic combination of banana, caramel and chocolate is re-imagined in this easy to make Honey Banoffee Sheet Cake! This recipe uses honey as a way to cut down on the refined sugar in the recipe which adds another dimension to the deliciousness! Topped with whipped cream, banana, chocolate shavings and caramel. Does it get any better?

Baking with honey is so interesting. It adds floral sweetness to any dessert and it’s surprisingly easy to bake with. I used Capilano Pure Honey in the new Easy Pour Pouch.

Front shot of Honey Banoffee Sheet Cake

My favourite thing…

My favourite thing about this recipe is the gorgeous floral flavours from the honey. I think it’s such a lovely addition to an already fantastic classic dessert. I’ve made Banoffee pie before. It’s really yum! It’s a perfect combination of caramel, caramel, chocolate and whipped cream, and there’s no shortage of those flavours in this sheet cake.

What does this dessert taste like?

I mean, let’s just talk texture first! Cos boy does this sheet cake deliver! The cake is soft and moist and I think it pairs so well with the delicious banana slices. It’s filled with pocket’s of honey caramel, which tastes pretty much exactly like honeycomb (go figure!) and then you have more softness from the freshly whipped cream on top.

It’s an overall delicious, melt in your mouth dessert. 

Tips for baking with honey!

Isn’t honey so delicious! It’s actually a really great ingredient to bake with. I wanted to include some tips and tricks for baking with honey!

  1. When baking with honey, measure out the ingredients in grams. It’s the most accurate way to bake with honey and will give you consistent results.
  2. Spray your measuring cups with a little oil spray right before adding the honey so that it comes out easily.
  3. When baking with honey, always use a skewer or cake pick to test if your cake is done. Especially if you’re completely replacing the sugar in the recipe.
  4. When completely replacing the honey in your cake, cover your cake tin with foil right before baking to stop it from over browning. Honey is dense in natural sugars and can cause your cake to turn a deep brown colour. It won’t taste burned, but you can get a nice golden colour by covering it.

For more information on how to bake with honey, visit https://capilanohoney.com/honeyconversionguide

The ingredients you’ll need.

Ingredients photo for Honey Banoffee Sheet Cake

All-purpose flour – also known as plain flour.

Brown sugar – light or dark is fine here.

Baking powder – this will help your cake rise.

Salt – any fine salt will work for this recipe

Honey – I used Capilano honey for this recipe. They happily sponsored the recipe. I got the chance to use their easy pour pouch which was a lovely no-fuss experience when baking!

 Unsalted butter – make sure your butter is softened and not straight out of the fridge.

Eggs – I used large eggs.

Bananas – I used bananas that were sweet and ripe. Buy your bananas a couple days in advance for best flavour results!

Sour cream – This helps keep the cake moist.

Vanilla bean paste – You can use vanilla extract instead.

Honey Caramel Sauce

Honey – The honey will act as a secondary sweetener in the caramel but will also help add a lovely floral flavour.

Heavy cream – this will help keep your caramel in a sauce consistency. I used heavy cream. The kind you use to whip cream with at least 30% fat content.

Dark chocolate – Use cooking chocolate for this for best results. Make sure you gently melt the chocolate to make curling it with the spoon easier. Use an uncoated baking tray when doing this and make sure it’s chilled. Do no use a non-stick baking tray or you will scratch it and the coating will end up in your chocolate curls.

Mascarpone – this will help stabilise your whipped cream.

Vanilla extract – make sure you use a good quality, pure vanilla extract.

Banana – Make sure your bananas are sweet and ripe. Crunchy, green bananas are not nice to eat haha.

Chocolate shavings –  Just sprinkle these on quickly. They can melt if held too long.\

Honey caramel sauce – I would recommend using a piping bag for this if you want neat results. If you’re not fussed on how it looks, just drizzle it on with a spoon. Also make sure it’s not warm or hot otherwise it will split and melt the whipped cream.

How to make the recipe

Cake

Honey Banoffee Sheet Cake Instructional Image 10

  1. Add the flour, brown sugar, baking powder and salt to a medium mixing bowl and whisk to combine. Set aside.
  2. Add the butter and honey to a separate large mixing bowl. Use an electric hand mixer to mix until pale and fluffy. About 3 minutes.

Honey Banoffee Sheet Cake Instructional Image 10

  1. Add the eggs one at a time, mixing well each time.
  2. Scrape down the bowl and add the bananas, sour cream and vanilla bean paste. Mix to combine

Honey Banoffee Sheet Cake Instructional Image 01

  1. Add all the dry ingredients. Mix until well combined.
  2. Pour the batter into the baking tray and bake for 45-55 minutes. Once baked, allow to cool completely.

Honey Caramel Sauce

Honey Banoffee Sheet Cake Instructional Image 02

  1. Add the honey, butter and sugar into a medium sized saucepan and stir until all ingredients are melted and the mixture is bubbling.
  2. Continue stirring for 3 minutes or until you reach a golden colour.

Honey Banoffee Sheet Cake Instructional Image 03

  1. Take off the heat and add the cream. Stir until well combined.
  2. Allow to cool completely.

Chocolate Curls

Honey Banoffee Sheet Cake Instructional Image 04

  1. Place a baking tray in the fridge for 10-20 minutes to get is nice and cool.
  2. Add the melted chocolate to a chilled baking tray.

Honey Banoffee Sheet Cake Instructional Image 05

  1. Spread around and gently tap the tray on your workbench to let out any air bubbles. Allow to set at room temperature.
  2. Use a teaspoon to scrape away chocolate to create curls. The key is to do short scrapings so that you can create little curls.

Whipped Cream

Honey Banoffee Sheet Cake Instructional Image 06

  1. Add the cream, mascarpone, and vanilla extract to a large mixing bowl. Whip to soft peaks.

Let’s Decorate!

Honey Banoffee Sheet Cake Instructional Image 07

  1. Insert the end of a wooden spoon into the cake to create holes throughout the cake.
  2. Fill the holes with honey caramel sauce.

Honey Banoffee Sheet Cake Instructional Image 08

  1. Add the whipped cream on top and spread evenly.
  2. Drizzle with caramel sauce and swirl into the cream.

Honey Banoffee Sheet Cake Instructional Image 09

  1. Top with banana slices
  2. And chocolate shavings. Slice and serve.

Tips for making the cake!

  • Spray your measuring cup with oil spray when measuring out the honey
  • Try a pinch of salt in the honey Caramel Sauce if you want to break the sweetness a little.
  • When taking out your sliced from the cake tin, lift the entire thing out using the baking paper or if you’re using the tin to transport the cake to another location, the first slice will be the hardest to take out. Use a small spoon or spatula to take it out.
  • Decorate right before serving for the freshest looking cake!

Other Recipes You Might Like!

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I hope you guys enjoyed this simple but delicious recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media. I’ll see you all on the following recipe. Happy baking!

N x

Close up shot of Front shot of Honey Banoffee Sheet Cake

Top down shot of Honey Banoffee Sheet Cake with honey caramel, whipped cream, bananas and chocolate shavings

Honey Banoffee Sheet Cake

Serves 12

5 from 1 vote
Prep Time: 20 mins
Cook Time: 55 mins
Total Time: 1 hr 30 mins
Course: Dessert
Cuisine: British

Ingredients

Cke

  • 2 1/3 cups all-purpose flour
  • 1 cup brown sugar
  • 4 1/2 tsp baking powder
  • 1 tsp salt
  • 1/4 cup honey I used Capilano
  • 1 cup unsalted butter
  • 4 large eggs
  • 3 bananas
  • 3/4 cup sour cream
  • 2 tsp vanilla bean paste

Honey Caramel Sauce

  • 1/2 cup honey
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter
  • 1 cup heavy cream

Chocolate Shavings

  • 3/4 cup dark chcoolate

Whipped Cream

  • 1 1/2 cups heavy cream
  • 1/2 cup mascarpone
  • 1 tsp vanilla extract

Decorations

  • 1 banana sliced
  • chocolate shavings
  • 1/4 cup honey caramel sauce


Instructions

Cake

  • Preheat your oven to 160°C / 320°F. Spray an 8 x 12-inch 2-inch deep (20cm x 30cm 5cm deep) baking tin with oil spray and line the bottom and sides with baking paper.
  • Add the flour, brown sugar, baking powder and salt toa medium mixing bowl and whisk to combine. Set aside.
  • Add the butter and honey to a separate large mixing bowl. Use an electric hand mixer to mix until pale and fluffy. About 3 minutes.Add the eggs one at a time, mixing well each time. Scrape down the bowl and add the bananas, sour cream and vanilla bean paste. Mix to combine before adding all the dry ingredients. Mix until well combined.
  • Pour the batter into the baking tray and bake for 45-55 minutes. Once baked, allow to cool completely.

Honey Caramel Sauce

  • Add the honey, butter and sugar into a medium sized saucepan and stir until all ingredients are melted and the mixture is bubbling. Continue stirring for 3 minutes or until you reach a golden colour. Take off the heat and add the cream. Stir until well combined. Allow to cool completely.

Chocolate Curls

  • To make the chocolate curls, add melted chocolate to a chilled baking tray that’s been in the fridge for 20 minutes. Spread around andgently tap the tray on your work bench to let out any air bubbles. Allow to setat room temperature. Use a teaspoon to scrape away chocolate to create curls. The key is to do short scrapings so that you can create little curls.

Whipped Cream

  • Add the cream, mascarpone, and vanilla extract to alarge mixing bowl. Whip to soft peaks.

Let's decorate!

  • Insert the end of a wooden spoon into the cake tocreate holes throughout the cake. Don't go all the way to the bottom of thebaking tin. Fill the holes with honey caramel sauce. Add the whipped cream on top and spread evenly. Drizzle with caramel sauce and swirl into the cream. Top with banana slices and chocolate shavings. Slice and serve.

Notes

Storage
This cake can be stored in an airtight container for up to three days. Top with sliced banana right before serving.

Nutrition

Calories : 818kcal
Carbonhydrates: 82g
Protein: 8g
Fat: 54g
Saturated Fat: 33g
Polyunsaturated Fat: 2g
Monounsaturated Fat : 14g
Trans Fat : 1g
Cholesterol: 200mg
Sodium: 423mg
Potassium : 331mg
Fiber: 2g
Sugar : 56g
Vitamin A: 1763IU
Vitamin C: 4mg
Calcium: 197mg
Iron: 2mg
Nutrition Disclosure

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