Banoffee Tray Bake: Banana‑Caramel Dessert

• soft butter↗200g g

  soft, plus extra for the pan

• large ripe bananas↗2

  (250 g peeled)

• soft light brown sugar↗250g g
• large eggs↗4
• vanilla extract↗1½ ч. л. tsp
• self‑raising flour250g g
• natural yogurt↗100g g
• dark chocolate↗100g g

  cut into pieces

• thick caramel↗100g g

  or dulce de leche (we used a jar of Carnation caramel)

• dried banana chips↗12

  for serving (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C (160 °C with convection) or gas mark 4. Grease the pan with butter and line it with two strips of crossed parchment paper. In a large bowl mash the bananas with a fork, add the soft butter and sugar, and whisk with an electric mixer until a smooth creamy mixture forms.

2. 2

   Add the eggs one at a time, whisking well after each. Then stir in the vanilla extract and a pinch of salt. Using a spatula, gently fold in the self‑raising flour, yogurt, and chocolate pieces. Transfer the batter to the prepared pan and smooth the surface. Bake for 30 minutes until the cake has risen, turned golden, and a skewer inserted in the centre comes out clean. Let the bake cool in the pan for 10 minutes, then remove and transfer to a wire rack.

3. 3

   Cut the cooled cake into 12 squares. Place a spoonful of thick caramel on each square and, if desired, a dry banana chip. Store in the pan for up to 5 days, or in the freezer—without toppings—for up to a month.