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The new Choc Fudge Brownie gluten, dairy free, and low FODMAP.

Banoffee

INGREDIENTS:

Banana cake

  • YesYouCan Banana Bread Mix

Caramelised Banana

  • 3bananas (sliced into rounds 0.5-1cm)
  • 50gcastor sugar
Smoked truffle salted caramel
  • 200gsugar
  • 60mlwater
  • 45gbutter
  • 160mlvegan cream (room temperature)
  • 2 tsp smoked black truffle salt

DIRECTIONS:

Smoked truffle salted caramel

  1. In a heavy-bottomed saucepan, heat the water and sugar over medium heat. Make sure to use a saucepan that's a little bigger than what you think you will need. Stir constantly until the sugar has dissolved and the mixture bubbles a little.
  2. Increase the heat to high and bring to a boil, stop stirring completely. Let the mixture continue simmering until it turns an amber colour; this could take anywhere from 4 to 12 minutes.
  3. Remove from heat and slowly whisk in the heavy cream. The mixture will bubble up quite a bit, so make sure to do this very carefully. Then, mix in the butter, vanilla, and salt one at a time.
  4. Pour the caramel sauce into a dish and allow to cool completely, then cover tightly and store in the refrigerator. The caramel sauce will thicken up more once it's cooled and refrigerated.

Caramelised banana

  1. Slice the banana into rounds about 0.5-1cm thick.
  2. In a saucepan, melt the sugar until it turns slightly amber, then add the bananas.
  3. Cook until sugar turns to a golden colour or until bananas are slightly softened but not falling apart.
  4. Transfer to a plate and let it cool.

Banana cake

  1. Preheat the oven to 160°(fan forced) and line a square tin with baking paper.
  2. Follow the instructions as written on the box.
  3. Place the mixture into the square tin and bake it for 25 minutes or until the toothpick comes out clean when inserted in the centre.
  4. Allow the mixture to cool completely on a wired rack.

Assemble:

  1. Line the square tin with baking paper, leaving extra hanging off the sides for easy removal.
  2. Slice the banana cake into half and place the bottom half into the pan.
  3. Layer it with the caramelised banana, top it off with a thin layer of smoked truffle ganache, and place the top onto it.
  4. Whip the vegan cream into medium peaks, then spread it evenly onto the top layer of the cake.
  5. Place some caramel into a piping bag or a squeeze bottle and pipe a zig-zag pattern over it.
  6. Wrap the tin and place it into the fridge to set.
  7. Slice into 3x9 squares and top off with banana chips.

 

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