Banana Traybake (Banana Sheet Cake)
User Reviews
5.0
6 reviews
Excellent
Banana Traybake (Banana Sheet Cake)
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This delicious Banana Traybake is easy to make all in one bowl. Delicious fluffy banana sponge with cream cheese and caramel frosting. Perfect for sharing!
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Ingredients
- 350 g (2 ¾ cups) flour plain / all purpose flour
- 330 g (1 ⅔ cups) sugar caster or soft light brown
- 1 tbsp baking powder
- ½ tbsp bicarbonate of soda
- 200 g (7/8 cup) unsalted softened butter or margarine (Stork)
- 3 large eggs
- 200 g (7oz) ripe bananas / 2 medium mashed well or liquidized
- 2 tsp vanilla extract or vanilla bean paste
- 2 tbsp milk
For the Frosting
- 500 g (2 cups) mascarpone or full fat cream cheese
- 60 ml ¼ cup) cold cream double / heavy cream
- 240 g (2 cups) icing sugar powdered sugar
- 3 tbsp caramel or Dulce de Leche
- 2 tsp vanilla paste or extract
To decorate
- caramel to drizzle
- 3 white chocolate curls
Instructions
- Preheat the oven to 180C (350F). Mist a rectangular cake tin with cake release or grease with softened butter and dust with flour shaking out any excess. Line the bottom of the tin with baking paper.
- Put the flour and sugar in large bowl. Add the baking powder and bicarbonate of soda and mix together using a balloon whisk.
- Add the softened butter, eggs, milk, vanilla and mashed bananas.
- Start beating together on low speed setting using a hand mixer (or in a stand mixer using paddle attachment).
- Increase the speed to maximum once the ingredients have been incorporated. Beat for a minute then stop and scrape the bottom and sides of the bowl with a spatula. Beat again until the batter is completely smooth.
- Spoon the batter into the prepared tin and level. Bake for about 35-40 minutes or until the cake is springy to the touch and a toothpick inserted in the middle comes out clean.
- Check the cake is done by inserting a skewer in the middle - it should come out clean, the cake should be well risen, golden and springy to the touch. Leave to cool in the tin.
Make the Frosting
- Measure the mascarpone (or full-fat cream cheese), sifted icing sugar, vanilla and caramel into a mixing bowl. Drizzle a little of the cream into the bowl and start whisking on low speed to combine the ingredients.
- Gradually increase the speed to medium and continue adding the cream until the frosting holds peaks.
- Spread the frosting onto the cooled cake and drizzle with extra caramel Sprinkle with white chocolate curls or mixed nuts, slice and enjoy!
Equipments used:
Notes
- This cake is so easy that even novice bakers will find it a easy. Even so there’s a few things you need to know to achieve lemony perfection!
- This cake is so easy that even novice bakers will find it a easy. Even so there’s a few things you need to know to achieve lemony perfection!
- Unless specified otherwise all your ingredients including butter eggs and milk should be at room temperature in order to achieve a smooth batter. If one or more of the ingredients are cold they will cause your batter to split or look curdled.
- To prevent your cakes sticking to the pans, properly grease the cake tin with a little softened butter and then sprinkle with flour shaking out any excess. I prefer to use a cake release spray for most of my baking.
- Oven temperatures can vary so set a timer for 5 minutes before the specified time. The cake is done when the top is springy to the touch, the cake has just started to pull away from the edge of the tin and a skewer or toothpick inserted in the centre comes out clean.
- Avoid opening the oven too often – or too early! - to check if the cake is done or your oven will start losing heat.
- Unless specified otherwise all your ingredients including butter eggs and milk should be at room temperature in order to achieve a smooth batter. If one or more of the ingredients are cold they will cause your batter to split or look curdled.
- To prevent your cakes sticking to the pans, properly grease the cake tin with a little softened butter and then sprinkle with flour shaking out any excess. I prefer to use a cake release spray for most of my baking.
- Oven temperatures can vary so set a timer for 5 minutes before the specified time. The cake is done when the top is springy to the touch, the cake has just started to pull away from the edge of the tin and a skewer or toothpick inserted in the centre comes out clean.
- Avoid opening the oven too often – or too early! - to check if the cake is done or your oven will start losing heat.
Nutrition Information
Show Details
Calories
568kcal
(28%)
Carbohydrates
73g
(24%)
Protein
7g
(14%)
Fat
28g
(43%)
Saturated Fat
17g
(85%)
Cholesterol
123mg
(41%)
Sodium
284mg
(12%)
Potassium
353mg
(10%)
Fiber
1g
(4%)
Sugar
49g
(98%)
Vitamin A
1003IU
(20%)
Vitamin C
3mg
(3%)
Calcium
155mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16-20 slices
Amount Per Serving
Calories 568 kcal
% Daily Value*
| Calories | 568kcal | 28% |
| Carbohydrates | 73g | 24% |
| Protein | 7g | 14% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 123mg | 41% |
| Sodium | 284mg | 12% |
| Potassium | 353mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 49g | 98% |
| Vitamin A | 1003IU | 20% |
| Vitamin C | 3mg | 3% |
| Calcium | 155mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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