Banoffee Bakewell Traybake
One of Britain’s most famous desserts is the Banoffee Pie, and it was invented by the late Nigel Mackenzie in the county of Sussex. Our local bake this month pays tribute to this popular dessert, and this is Standen’s take on the hugely popular dessert in the form of a traybake.
- 1kg shortcrust pastry
- 200g condensed milk
- 4 bananas
- 400g caster sugar
- 400g stork
- 8 eggs
- 200g ground almonds
- 200g Self raising Flour
- 2 tsp almond essence
- 50g flaked almonds
- Remove label from the unopened can of condensed milk. Fill a deep medium saucepan with water. Bring to the boil. Carefully place the can in the saucepan, ensuring there’s enough water to completely cover the can at all times, topping up water frequently throughout the cooking process. Simmer, uncovered for 3 hours. (Alternatively use Carnation tinned Caramel)
- Line a square cake tin (9”x9”x2”) with rolled out pastry. Prick bottom of base and spread with toffee (condensed milk). Spread with a layer of sliced bananas.
- Make frangipane by creaming the butter and sugar together, beat in eggs one at a time, adding ground almonds slowly after each addition. Add flour, remaining almonds and any surplus bananas mashed up can be incorporated into the frangipane.
- Spoon mixture over the toffee spread to make an even layer scatter a few flaked almonds over.
- Bake 30-40 mins until well risen.
- Leave to cool, sprinkle with icing sugar or a drizzle of remaining caramel.