It's beginning to look a lot like Christmas...

Banoffee Trifle - By Baker Gatherer

Banana Cake

• 280g Self Raising Flour
• 1 Teaspoon Baking Soda
• 200g Caster Sugar
• 40g Brown Sugar
• 250g Butter - Softened
• 4 Eggs
• 3 Medium Bananas ( 280-300g)
• 3 Tablespoon Milk

Caramel

• 150g Butter
• 395g Can Sweetened Condensed Milk
• 300g Brown Sugar
• 3 Tablespoons Golden Syrup

Extras

• 500-750ml Cream
• 1 Teaspoon Vanilla Extract
• 8 Bananas
• Chocolate

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Method

To start, we’ll first be baking the cake. So, turn the oven onto 180°C bake and grease and line two 20cm round baking tins with baking paper. Set aside.

Add all of the cake ingredients into the bowl of a free-standing mixer (or if you’d rather use a hand-held, that’s fine too), except for the banana and milk. Beat on a medium speed until well incorporated. Thoroughly mash the bananas and add, along with the milk, to the cake batter and continue to beat through for another minute or two. Evenly pour the batter between two prepared tins and bake for 25-28 minutes or until both cakes are baked through and a skewer comes out clean. Allow to cool.

To make the caramel, add the caramel ingredients to a medium saucepan and gently heat until the butter has melted and ingredients are mixed through. Continue to stir constantly until caramel starts to golden and thicken. Remove from the heat and allow to cool.

Assembly

To assemble the trifle, there are two ways you can arrange the banana cake. Either trim the two layers to fit as two whole layers within a trifle bowl (as pictured), or dice into evenly sized cubes. Both ways will look great, it just comes down to personal aesthetic. Once decided, set the prepared cake layer aside.

Next, In a large jug or bowl, add the cream and vanilla and whip until soft peaks form. Peel and dice the bananas into 1.5cm slices, then set aside along with the cake and whipped cream.

To layer your dessert, create a layer of cream along the base of a trifle bowl, followed by a layer of banana cake. Top with half of the diced bananas before drizzling over with caramel until covered. (If the caramel has cooled and thickened too much, gently heat in the microwave in 10 second bursts until a good pouring consistency, but not hot). Repeat the layers one more time before finishing off with more whipped cream and grated or shaved chocolate.

This version of a trifle is a treat for the eyes in our Hilton Glass Bowl