Raspberry & white chocolate traybake
The perfect summer pud for a lunch party, or treat with afternoon tea
Banoffee traybake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 12
Skip to ingredients
- 200g buttersoftened, 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 chocolatechopped into chunks
- 100g thick caramelor dulce de leche (we used a can of Carnation caramel)
- 12 dried banana chipsto serve (optional)
Nutrition: Per serving
- kcal406
- fat20g
- saturates12g
- carbs48g
- sugars31g
- fibre2g
- protein7g
- salt0.7g
Method
step 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.
step 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.
step 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.
