Banoffee Shortcake – Upside Down and The Better For It
You’ve probably heard of banoffee pie, but have you tried banoffee shortcake? It’s delicious and so easy to prepare. The shortcake is made with white chocolate and it’s served upside-down with banana and toffee very much to the fore.
We have come this month to the final letter in the alphabet for Alpha Bakes and it is U. Upside-down cakes were the obvious choice, but I wanted to do something a bit different. With all the on-going and distressing news about Ukraine recently, my first though was to make a Ukrainian chocolate cake. However, although there is a fantastic bake called Kiev Cake, it was a little complicated and I didn’t think I’d be able to fit it in.
So I procrastinated. I then tried finding a chocolate bake from Uruguay. I found some amazing biscuits called Alfajores. I’ve bookmarked those for another time. But again they were a little more involved than I was looking for. So I procrastinated some more. I tried Uganda but came up with nothing. The result of all this procrastination is a very last minute bake on the final day and it is, after all that, an upside-down cake.
Upside-down White Chocolate Banoffee Shortcake
Some time ago I bookmarked a recipe for upside-down banoffee shortcake from Dashing Dom over at Belleau Kitchen. This nice simple recipe, originally from Nigel Slater, had caught my attention because it was shortcake, not cake.
Shortcake is a cross between a biscuit and a cake, so it has a slightly crustier texture. It’s most often served with strawberries and cream. With only hours to go before the deadline and visitors shortly expected, I felt now was the time to try this recipe out.
I changed things around a little, because I always do. White chocolate is one of my favourite baking ingredients so I often substitute it for some of the butter and sugar. I feel it gives an added quality of richness and texture and cocoa butter is meant to be good for us too. There was also a clementine lurking in the fruit bowl and it wasn’t at it’s best. So I decided to add the its juice to the toffee part of the bake.
This banoffee shortcake is very different to banoffee pie. Both are delicious and I’d actually find it hard to choose between them. But the shortcake is a lot easier to make.
All I can say is that Dom is a very wicked man. I really should ignore his suggestions. Most of the banoffee shortbread disappeared almost immediately. Even my mother had a rare second slice.
It went surprisingly well with the Earl Grey tea that accompanied it. Maybe it was the citrussy clementine juice that recognised its cousin bergamot. The juice gave a certain freshness to a very naughty, but very nice shortcake recipe. I can, ahem, also attest that the shortcake is equally good cold and that banana flavoured toffee is something I’d like to have again.
Other Upside-Down Recipes You Might Like
- Chocolate, pear & cardamom upside-down cake
- Cranberry upside-down cake with orange
- Gooseberry upside-down cake with honey
- Ground cherry & chocolate upside-down cake
- Pineapple chocolate upside-down cake
- Plum upside-down cake flavoured with rose
- Upside-down apple cake
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Thanks for visiting Tin and Thyme. If you make this recipe for banoffee shortcake, I’d love to hear about it in the comments below or via social media. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
Banoffee Shortcake. PIN IT.
Banoffee Shortcake – The Recipe
- 50 g of salted butter
- 120 g golden caster sugar (I used cardamom sugar)
- 1 clementine - juiced
- 2 medium bananas
- 50 g white chocolate
- 50 g unsalted butter
- 50 g golden caster sugar (I used cardamom sugar)
- 1 large egg (I used a duck egg)
- 140 g flour (half wholemeal, half plain)
- Melt the butter in a medium sized pan over low heat.
- Add the sugar and the clementine juice.
- Leave to bubble over a low heat for about ten minutes or until the sugar has melted and the toffee sauce is thick.
- Leave to cool slightly, then pour into the base of a lightly buttered 8″ (20cm) round silicone mould or suitable tin.
- Slice the bananas and layer over the toffee sauce.
- Melt the white chocolate in a large bowl over hot, but not boiling, water.
- Add the butter and leave to soften a little.
- Remove from the heat. Add the sugar and cream until light and fluffy.
- Beat in the egg.
- Sift in the flour and stir until everything is just about mixed together.
- Spoon onto the bananas, smoothing out to ensure a more or less even layer over the top.
- Bake at 180℃ (350℉, Gas 4) for 20 minutes.
- Leave to cool for five minutes, then turn out onto a plate and serve straight away whilst warm.
So, I have a U for Upside-down cake after all, but at least it’s a shortcake not just any old cake 😉 Ros of The More Than Occasional Baker and Caroline Makes have led us a merry dance over the last couple of years. We don’t know what is going to happen to Alpha Bakes now all of the letters have been used up, but I’m hoping it won’t have reached it’s final conclusion.
I’ve also submitted this gorgeous pudding to Bookmarked Recipes. It’s hosted by the ever industrious Jac of Tinned Tomatoes.