Caramel-drizzled banoffee bake
Enjoy this bake with all the gorgeous elements of banoffee: a crumbly biscuit base, creamy cheesecake-style filling, bananas and caramel
- Serves: 9 persons
- 175g unsalted butter, melted, plus extra for the tin
- 250g digestive biscuits, crushed to a fine powder
- ½tsp ground cinnamon
- 2tbsp icing sugar
- 1tbsp cocoa
- ½tsp cinnamon
- 3medium bananas, chopped
- 750g full-fat soft cheese
- 200g mascarpone
- 175g light brown soft sugar
- 2tsp vanilla bean extract
- 2 ½tbsp plain flour
- 100g caramel
- 300ml double cream
- 2tbsp caster sugar
- 2tbsp caramel
- cocoa, for dusting
- large handful baked banana chips (optional)
Step 1Butter and line the base and sides of a 23cm square loose-bottomed cake tin. Put the biscuit crumbs in a bowl with the butter, cinnamon and a small pinch of salt, and mix until it resembles wet sand. Tip into the base of the tin, then level off and press the mixture down using the back of a spoon to compact it. Put in the fridge while you make the filling.
Step 2Heat the oven to 120C/100C fan/gas 1. Mix the icing sugar, cocoa and cinnamon in a bowl, then stir in the banana to coat. Set aside.
Step 3To make the creamy filling, put the soft cheese, mascarpone, sugar, vanilla extract, eggs and flour in a bowl. Beat using an electric whisk until smooth, about 3-4 mins. Gently fold in the banana mixture.
Step 4Take the base out of the fridge and pour over the filling. Level off the top using the back of a spoon, then drizzle the 100g caramel on top.
Step 5Bake in the oven for 1 hr with a tray placed underneath the tin to catch any drips of butter. Turn the oven off and leave the door ajar, using a spoon or spatula to prop it open. Leave inside until the oven is completely cool. Remove from the oven, then transfer to the fridge to chill overnight.
Step 6When ready to serve, make the sweet cream topping. Beat the cream and sugar in a bowl until it forms soft peaks. Remove the cheesecake from the tin and spread the cream over the top, drizzle with the 2 tbsp caramel, dust with cocoa and scatter with the banana chips, if using. Cut into nine pieces or 16 bite-sized squares to serve.