Banoffee Sheet Cake Recipe

Inspired by a banoffee pie, this easy and yummy banana bread sheet cake is topped with fudgy caramel, fresh banana slices and vegan whipped cream!

Sheet cakes are a great simple bake and this banoffee inspired banana bread sheet cake makes a great centerpiece dessert. It has a soft and fluffy banana bread base, topped with a thick fudgy caramel, fresh banana slice, vegan whipped cream and a yummy chocolate sprinkle decoration. It's so simple to make and tastes amazingly light and delicious!

It's dairy free, egg free, nut free, easily gluten free and of course, completely plant based!

This recipe makes one 7" x 11" sheet cake. It is best eaten within about four days while it is freshest. Store in an airtight container in the fridge to keep the whipped cream cold.

The recipe is based on making one large sheet cake but you could make little individual cupcakes instead if you would like.

Makes one 7" x 11" sheet cake

Sponge ingredients;

240g plain flour

100g soft brown sugar

20g baking powder

1 tsp vanilla powder

2x large bananas or 3x medium/small bananas mashed

90g sunflower oil

60g soya milk

Caramel ingredients;

90g vegan block butter

300g soft brown sugar

120g vegan cream

1/4 tsp vanilla powder

2x large bananas or 3x medium/small bananas sliced

1 carton vegan double cream (120-150ml)

1 square of cold dark chocolate

You will also need; a mixing bowl, whisk, spoon, 7" x 11" baking tin, baking paper, electric hand whisk, grater, straw

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How to make your cake;

1. Pre heat the oven to 160°c and line your baking tin with baking paper. If you are using a non stick tin, just lightly spray with oil

2. Begin by making your sponge. Add all the dry ingredients into the mixing bowl, flour, sugar, baking powder and vanilla powder, and give them a quick whisk together

3. Add the wet ingredients, mashed banana, oil and soya milk, and whisk again until there are no large lumps. Just whisk until everything is combined and be careful not to overmix

4. Add the cake batter to the lined baking tin and gently smooth until even

5. Bake for around 20-25 minutes at 160c. Check that the sponge is baked by pricking it with a cocktail stick and making sure it comes out clean

6. Set the sponge aside to cool

7. Once your sponge is cool, make your easy microwave caramel. Add the butter, sugar and cream in a microwaveable bowl and heat in one minute bursts, stirring in between, until everything has melted together

8. Now heat for two minutes and stir, then another two minutes and stir. Be careful as it will be very hot. The mixture should be bubbling and feel thicker when you stir. It will thicken even more as it cools down

9. Stir in the vanilla powder then set the caramel aside to slightly cool and whip your cream

10. In a mixing bowl add the cream and use an electric hand whisk to whip until thick and fluffy

11. Now assemble your cake. Keep the cake in the baking tin or remove and place on a large plate. Use a straw to prick holes all over the cake for the caramel to run down in

12. Spread the caramel over the top of the cake, then arrange the fresh banana slices on top of the caramel to make the next layer

13. Careful spread the whipped cream over the top, making sure not to disturb the banana layer underneath

14. Now use a grater to grate small flakes of chocolate over the top to decorate

15. Now your cake is ready to eat!

Tips & Tricks!

• I used my Dojo Homes non stick baking tin (gifted), but this is my normal 7" x 11" x 2" baking tin;  https://amzn.to/45YU9Do

• I used Elmlea plant cream as my vegan whipped cream layer

• These are my mixing bowls - https://amzn.to/489iB6s

• An electric hand whisk is really needed to whip up the cream. You may be able to whip it by hand with a large spoon or whisk but my arms are not strong enough for that! - https://amzn.to/3IgAt4O

• To make your cake gluten free, use gluten free plain flour and add 1g of xantham powder for every 100g of flour. It doesn’t sound like much but it make such a difference to the sponge texture!