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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
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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