Go Back
–+ servings
A square banana cake topped with swirled frosting, banana slices, chocolate drizzle, and chocolate bits, sits in a parchment-lined pan with two pieces cut out and placed at the top.

Honey Banoffee Sheet Cake

A twist on the classic banoffee cake. Whipped cream, caramel, bananas and chocolate with honey which adds a lovely floral flavour twist.
Author: Nick Makrides
5 from 3 votes
Print Recipe Pin Recipe
Prep 20 minutes
Cook 55 minutes
Total 1 hour 30 minutes
Course Dessert
Cuisine British
Servings 12
Calories 818 kcal

Ingredients

Cke

  • 2 1/3 cups (400 g) all-purpose flour
  • 1 cup (200 g) brown sugar
  • 4 1/2 tsp baking powder
  • 1 tsp salt
  • 1/4 cup (60 g) honey I used Capilano
  • 1 cup (250 g) unsalted butter
  • 4 large eggs
  • 3 bananas
  • 3/4 cup (180 g) sour cream
  • 2 tsp vanilla bean paste

Honey Caramel Sauce

  • 1/2 cup (125 g) honey
  • 1/2 cup (100 g) brown sugar
  • 1/2 cup (125 g) unsalted butter
  • 1 cup (250 ml) heavy cream

Chocolate Shavings

  • 3/4 cup (150 g) dark chcoolate

Whipped Cream

  • 1 1/2 cups (375 ml) heavy cream
  • 1/2 cup (125 g) mascarpone
  • 1 tsp vanilla extract

Decorations

  • 1 banana sliced
  • chocolate shavings
  • 1/4 cup (60 g) 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.

Video

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 | Carbohydrates: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
Keyword Banoffee, honey, Sheet Cake
Have you tried this recipe?Tag me on instagram @thescranline!