Banana caramel traybake with caramel frosting

Name: Banana caramel traybake with caramel frosting
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: Makes 12–15 slices
Ingredients: 150 g/5½ oz/⅔ cup butter, softened, plus extra for greasing; 100 g/3½ oz/½ cup soft light brown sugar; 100 g/3½ oz/½ cup caster (superfine) sugar; 2 tsp vanilla bean paste; ½ tsp bicarbonate of (baking) soda; 3 ripe bananas, mashed; 175 ml/6 fl oz/¾ cup natural yoghurt or buttermilk; 175 ml/6 fl oz/¾ cup natural yoghurt or buttermilk; 50 g/1¾ oz caramel sauce, plus extra to drizzle; 2 eggs; 60 g/2 oz shop-bought caramel sauce; 115 g/4 oz/½ cup butter, softened; 225 g/8 oz/1⅔ cups icing (confectioners’) sugar, sifted; 375 g/13 oz/2¾ cups plain (all-purpose) flour; 1½ tsp baking powder; ½ tsp fine sea salt

Preparation info

12–15
slices

Difficulty
Easy
Ready in
1 hr

Appears in

The Flexible Baker

By Jo Pratt

Published 2022

About

This banana traybake would be wonderful just on its own, but I wanted to make something even more special, so I’ve added a light and creamy caramel frosting. And if that’s not enough, there is a generous drizzle of more caramel on top. As one friend put it when she first tried this, it is banana cake taken to a level beyond words.

Ingredients

For the cake

375 g/13 oz/2¾ cups plain (all-purpose) flour
½

Dessert
Vegetarian

Method

Heat the oven to 180°C/160°C fan/350°F/gas 4. Lightly grease a 23 x 30cm/9 x 12 inch deep baking tin and line the base with a piece of baking parchment.

For the cake, mix together the flour, salt, baking powder and bicarbonate of soda. In a separate bowl, mix together the banana and yoghurt or buttermilk and set these aside.

In a large bowl, using an electric mixer, beat togethe