Banoffee Layer Cake

230g Melted Butter

340g Light Brown soft sugar

5 ripe bananas (mashed)

4 eggs

450g Plain Flour

2 tsp Baking Powder

1 tsp Bicarbonate of Soda

2 tsp Vanilla Extract

Filling:

250g Soft Butter

500g Sifted icing sugar

390g can Carnation Caramel

 

Mix the melted butter with the vanilla and sugar then add an egg at a time and mix well.  Stir in the mashed banana, flour, baking powder and bicarbonate of soda and mix until combined.  Split the mixture between three, 8” greased and lined cake tins. Bake for 25 minutes on 170 C until springy touch.

After 10 minutes out of the oven, tip the cakes onto a wire cooling rack.

When cold make the filling.  Whisk the butter for 5 minutes til soft and then mix in the sifted icing sugar and caramel.  Beat until combined.  Add a tablespoon of boiling water if needed.

Pipe or spread the filling between the sponge layers and pipe on top to decorate.  You could top with dried banana chips or even grated chocolate!