Baked Banoffee is a twist on classic Banoffee Pie: caramel, banana and custard baked together into a comforting, delicious dessert.
These photos were taken the second time I made this Baked Banoffee. I’ve been dealing with weak arms lately, so I drop a surprising amount of things in the kitchen — and it’s frustrating when food is wasted.
I was raised to never waste food, so when something goes wrong I get upset. My husband does most of the cooking these days, whether I ask him to or he decides to try something new, and that’s made my interest in cooking — and in testing new recipes — quieter than it once was.
Time to slow down..
Between soreness in my hands and general fatigue, I’ve cut back on the time I spend typing and online. That’s why posting has been sporadic recently. I still have many recipes lined up and ready to share, but right now resting is my priority. I appreciate your patience; there will be more recipes, just less often.
Back to this recipe: true to With A Blast’s style, it’s quick, easy and delicious. Picture banana bread studded with soft melting caramels and slices of baked banana, all set in a silky baked custard. It’s a simple dessert that delivers big on flavor.
More baked sweet treats you might like:
- Baked Custard
- Chocolate Caramel
- Gooey Drop Brownies
Baked Banoffee
Baked Banoffee
Linda Nortje
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Ingredients
- 1 Banana Bread homemade or store-bought
- 1 Large Banana peeled and sliced
- 1 cup Caramels any kind, preferably easy melts
- 1 cup Custard homemade or store-bought
- 1 large Egg
- ¾ cup Fresh Cream whipping cream or double cream
Instructions
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1.) Preheat the oven to 180°C (350°F). Spray an ovenproof loaf dish that is about twice the size of your banana bread with cooking spray or oil.
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2.) Slice the banana bread in half lengthwise, then cut each half into finger-width strips. Arrange the strips in a loose criss-cross pattern in the dish, leaving some gaps and spaces underneath.
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3.) Tuck the banana slices and caramels between and under the bread pieces wherever you find openings, so the caramel and banana are distributed throughout.
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4.) In a bowl, whisk together the custard, egg and cream until smooth. Pour this mixture over the assembled bread, banana and caramel. Let it sit for about 10 minutes so the custard soaks in.
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5.) Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the custard is set and bubbling and the caramels are soft but not completely melted away.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.
Serve warm with whipped cream or ice cream.