Oat and Walnut Banoffee Cake
This banoffee cake is a wholesome banana loaf, flavoured with honey and yogurt, covered with a rich toffee sauce. I love how much texture there is in this cake, with the oats, chunks of walnut and roughly pureed ripe banana. The gentle spicing of the nutmeg in the banana loaf and subtle hint of rum in the toffee sauce really compliments the flavour of the bananas in this banoffee cake.
One of the benefits of being back in the midlands has been getting to hang out with my oldest friend Charlotte. I’ve known Charlotte for my whole life and I always talk about her family as being my second family. It was her birthday the other day and she is a massive fan of anything involving banana and toffee so I thought I’d make her this banoffee cake.
130g or four and a half oz wholewheat flour
45g or one and a half oz plain flour
80g or two and three quarter oz porridge oats
40g or one and a half oz jumbo oats
65g or two and a quarter oat bran
a quarter of a nutmeg, finely grated
one teaspoon baking powder
one teaspoon bicarbonate of soda
a pinch of salt
three over-ripe bananas (about 300g or ten and a half oz worth)
60g or two and a quarter oz unsalted butter
100g or three and a half oz honey
135g or four and three quarter greek yogurt
one large egg, beaten
100g or three and a half oz chopped walnuts
Firstly for the banoffee cake, preheat the oven to 160°C (fan oven)/ 180°C/ 350 Fahrenheit/ Gas Mark 4. Grease and lightly flour a one lb loaf tin
In a large bowl, mix together the wholewheat flour, plain flour, porridge oats, jumbo oats, oat bran, nutmeg, baking powder, bicarb and salt.
Mash the bananas into a puree. I like my banana bread to have a lot of texture so always mash my banana to a rough puree with a folk. In a bowl, whisk the banana puree into the yogurt. Gently warm the honey and butter in a saucepan to melt the butter. Add the warm honey and butter into the yogurt and banana mixture, whisking all the time. Whisk in the beaten egg.
Pour the wet ingredients into the bowl containing the dry ingredients and fold until mixed. Add in the chopped walnuts and spoon the banoffee cake into the prepared loaf tin. Bake in prepared tin for 50 minutes to an hour or until skewer comes out clean. Allow to cool in the tin for 10 minutes before turning onto a cooling rack.
For the toffee sauce for the banoffee cake
25ml double cream
80g light muscavado sugar
a generous splash of dark rum
Place the ingredients into a saucepan and place over a moderate heat. Gently stir whilst the butter melts. It’s okay to stir the caramel as it heats up and you’re looking for the sugar to dissolve and the butter to melt before the mixture boils. Stop stirring once the mixture is smooth and homogenous. Bring to the boil, add in the dark rum and swirl the pan to make sure the heat is even. Allow to boil for five minutes, take off the heat and then allow to cool in the saucepan for five to ten minutes. The toffee sauce should thicken in this time. Pour over the cake and top with some more walnuts. Serve the banoffee cake with a cup of coffee.