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Upside-down White Chocolate Banoffee Shortcake

Cake, Pudding | 25th March 2014 | By

We have come this month to the final letter in the alphabet for Alpha Bakes and it is U. Upsidedown 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. These have been bookmarked 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!

Some time ago I had 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 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, now was the time to try this recipe out.

I changed things around a little, because I always do. I really like using white chocolate in baked goods and 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! I also had a clementine in need of using up, so decided to add the juice of this to the toffee part of the bake.

This is how I made:

Upside-down White Chocolate Banoffee Shortcake

  • Melted 50g of salted butter in a pan over low heat.
  • Added 120g cardamom (caster) sugar and the juice of one clementine.
  • Left to bubble over a low heat for about ten minutes when the sugar had melted and the toffee sauce was thick.
  • Left to cool slightly, then poured into the base of a lightly buttered 8″ (20cm) round silicone mould.
  • Sliced two smallish bananas and layered over the toffee sauce.
  • Melted 50g white chocolate in a large bowl over hot water.
  • Added 50g unsalted butter and left to soften a little.
  • Added 50g cardamom (caster) sugar and creamed until light and fluffy.
  • Beat in 1 duck egg (large hens egg will be fine).
  • Sifted in 140g flour (half wholemeal, half white) and stirred until everything was just mixed.
  • Spooned onto the bananas, smoothing out to ensure a more or less even layer over the top.
  • Baked at 180℃ for 20 minutes.
  • Left to cool for five minutes, then turned out onto a plate and served straight away whilst warm.
 
Banoffee Shortcake

All I can say is that Dom is a very wicked man. 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.

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 am also submitting this to Bookmarked Recipes, hosted by the ever industrious Jac of Tinned Tomatoes.

59 Comments

  1. Laura Denman

    25th March 2014 at 6:34 pm

    Well done for coming up with something different for an upside down bake! This certainly does look delicous and I wanted to taste it as soon as I saw the preview picture!

    Reply
    • Choclette

      25th March 2014 at 8:22 pm

      Thanks Laura. It certainly makes a change from banana bread, but I’d say it was more of a dessert than a cake.

      Reply
  2. Jo

    25th March 2014 at 7:14 pm

    For a last minute recipe this sounds pretty delicious!

    Reply
    • Choclette

      25th March 2014 at 8:23 pm

      Oh it really was Jo – all gone now!

      Reply
  3. Corina

    25th March 2014 at 8:36 pm

    It sounds delicious and I love the idea of using shortcake in an upside down cake.

    Reply
    • Choclette

      26th March 2014 at 9:07 am

      Thanks Corina, it’s quite different to cake and we really liked it.

      Reply
  4. Caroline Taylor

    25th March 2014 at 8:51 pm

    This sounds too good to be true. Loving the new blog look too!

    Reply
    • Choclette

      26th March 2014 at 9:08 am

      Thank you Caroline – it’s certainly too good to make very often 😉

      Reply
  5. Janine

    25th March 2014 at 9:24 pm

    Looks gorgeous! Have never had shortcake, but you are tempting me to try some. Love the new look!

    Reply
    • Choclette

      26th March 2014 at 9:09 am

      Thanks Janine. Strangely I’ve never been a big fan of shortcake, but I am now a big fan of upside down shortcake 🙂

      Reply
  6. Kate D

    25th March 2014 at 9:26 pm

    Ha! I wonder how many upside down cakes will be on offer this month? This one looks lovely. Haven’t used banana in an upside-down before. Definitely will now!!

    Reply
    • Choclette

      26th March 2014 at 9:11 am

      I suspect we may be seeing quite a few Kate. Bananas are not something I would have thought of before either, but once tried …

      Reply
  7. Alicia Foodycat

    25th March 2014 at 9:58 pm

    Look at your new blog! With your actual face on it! Hurrah!

    Reply
    • Choclette

      26th March 2014 at 9:12 am

      Haha – that made me laugh Alicia. Coming out can be a terrible thing 😉

      Reply
  8. Susan Lindquist

    26th March 2014 at 12:54 am

    Wow! What a gorgeous sugary glaze on those bananas … ah, what an upside down cake! Stellar!

    Reply
    • Choclette

      26th March 2014 at 9:13 am

      Thank you Susan, the toffee glaze hardened as the cake cooled and became a little chewy, which was equally nice.

      Reply
  9. Cheryl Pasquier

    26th March 2014 at 6:55 am

    Ooh you had me at the title !!

    Reply
    • Choclette

      26th March 2014 at 9:14 am

      Haha Cheryl, indeed. Banoffee is a bit of a crowd pleaser 🙂

      Reply
  10. belleau kitchen

    26th March 2014 at 9:39 am

    woot woot woot… now THIS is one HOT mamma!… I feel lucky because I know how bloody good this is but i’m still jealous I don’t have a slice of it right by me today… looks so pretty too… x

    Reply
    • Choclette

      26th March 2014 at 10:10 am

      Yay Dom, even my mamma thought it was one hot mamma 😀 Thanks for another fabulous recipe idea.

      Reply
  11. Dannii @ Hungry Healthy Happy

    26th March 2014 at 10:27 am

    I love banana desserts! This one sounds great.

    Reply
    • Choclette

      26th March 2014 at 6:13 pm

      Thanks Dannii. I didn’t used to be that fond of them, but I’ve now been converted.

      Reply
  12. Kate Hackworthy

    26th March 2014 at 11:48 am

    This sounds amazing!

    Reply
  13. Tina Muir

    26th March 2014 at 12:39 pm

    Great idea! Love the twist on the usual pineapple!

    Reply
    • Choclette

      26th March 2014 at 6:14 pm

      Thanks Tina – yes pineapple was a classic bake when I was growing up, not that my mother ever made it.

      Reply
  14. Sarah Bates

    26th March 2014 at 12:56 pm

    This looks so amazing! I love all of the flavors in it, especially the bit of cardamom you threw in. I’m sure it gives a nice warmth to the cake. I definitely want to try this soon!

    Reply
    • Choclette

      27th March 2014 at 7:48 am

      I have a jar of cardamom sugar permanently on the go – just sugar with a handful of cardamom pods, then keep topping up the sugar.

      Reply
  15. Tina Anand

    26th March 2014 at 1:12 pm

    That looks delicious. Bananas and toffee are a match made in heaven

    Reply
  16. Galina Varese

    26th March 2014 at 1:32 pm

    I never heard of a Kiev cake, if anything, I’d associate the Ukrainian desserts with apple & cherry cakes as well as ginger cookies. Your cake looks splendid, I could happily eat a slice or two.

    Reply
    • Choclette

      27th March 2014 at 10:59 am

      That’s interesting Galina, I wonder how common Kiev cake is? Quite a few recipes came up for it when I was hunting around the net. Lots of apple ones too.

      Reply
  17. Alida

    26th March 2014 at 5:02 pm

    Looks interesting Choclette. White chocolate, bananas and cardamom. I like the way you experiment with chocolate and how to put interesting flavours together. This is a lovely creation like all your other cakes!Yummy!

    Reply
    • Choclette

      27th March 2014 at 11:01 am

      Thank you Alida. I generally find that cardamom goes well with fruit and using infused sugar gives a milder flavour anyway. I would probably have used vanilla in this instance if I hadn’t added a clementine.

      Reply
  18. Angie Schneider

    26th March 2014 at 7:12 pm

    White chocolate and bananas…they are my husband’s top favourites. This is a perfect dessert for him.

    Reply
    • Choclette

      27th March 2014 at 11:01 am

      Ahh, but will you make it for him Angie?

      Reply
  19. Phil in the Kitchen

    26th March 2014 at 7:57 pm

    I agree about the white choc in baking – it can work really well. I love the sound of this.

    Reply
    • Choclette

      27th March 2014 at 6:31 pm

      So pleased you said that Phil – you are my baking guru 😉

      Reply
  20. Nazima Pathan

    26th March 2014 at 11:06 pm

    Wow what a lovely idea! I do love your rake on banoffee here Choclette

    Reply
    • Choclette

      27th March 2014 at 6:32 pm

      Thanks Nazima, it’s a very tasty one 🙂

      Reply
  21. Aunt Bee

    27th March 2014 at 7:04 am

    That looks absolutely delicious!

    Reply
  22. Bintu @ Recipes From A Pantry

    27th March 2014 at 8:59 am

    You had me at white chocolate. How lush looking. I would swap my porridge for a bite of this.

    Reply
    • Choclette

      27th March 2014 at 6:33 pm

      Ah your poor porridge, that isn’t a fair comparison – have your porridge and save this for tea 🙂

      Reply
  23. Karen S Booth

    27th March 2014 at 12:00 pm

    What a FABULOUS recipe Choclette and such enticing photos too! LOVE it, and anything that has banoffee in it has my name all over it as I LOVE that combo!

    Reply
    • Choclette

      27th March 2014 at 6:45 pm

      Thanks Karen, but I think Nigel gets the credit for this and then Dom for drawing my attention to it. My additions obviously make it better though 😉

      Reply
  24. Jane Sarchet

    27th March 2014 at 2:15 pm

    How come I didn’t meet this cake yesterday?! it looks heavenly choclette!
    Janie x

    Reply
  25. Camilla Hawkins

    27th March 2014 at 7:55 pm

    What a sensational pud, I love bananas and this just sounds sublime:-)

    Reply
    • Choclette

      28th March 2014 at 10:49 pm

      Thanks Camilla, anyone who loves bananas and has a sweet tooth, will adore this 🙂

      Reply
  26. Baking Addict

    27th March 2014 at 10:52 pm

    I love banoffee anything and this shortcake is going straight to my bookmarked list! I am impressed with all your other ideas for U … I didn’t get further than upside down cake! I’ve not been here in a while and I like the new layout. Will try to visit more often but things have been a bit hectic lately. Thanks for your continued support of AlphaBakes and don’t worry it will still continue with something exciting for April to kick off round two!

    Reply
    • Choclette

      28th March 2014 at 10:51 pm

      Haha Ros, my U ideas didn’t really get me anywhere. Glad you like the blog and glad we won’t be losing AB 🙂

      Reply
  27. April Mims

    28th March 2014 at 1:23 am

    Sounds like a yummy twist on a pineapple upside down cake! And it looks delicious too!

    Reply
    • Choclette

      28th March 2014 at 10:51 pm

      Thanks April – it’s definitely different.

      Reply
  28. fiona maclean

    28th March 2014 at 6:55 pm

    very gorgeous, very tempting…just as well I seldom bake!!!

    Reply
    • Choclette

      28th March 2014 at 10:52 pm

      I’m noting the “seldom bake” rather than “can’t bake” 😉

      Reply
  29. Sylvia F.

    29th March 2014 at 10:04 pm

    Wow! Very tempting cake, I’m a big fan of bananas in cakes (not solo!) so it would be a big hit!

    Reply
  30. Lou, Eat Your Veg

    30th March 2014 at 7:33 pm

    Oh that looks to die for Choclette! That’s one very special, very wicked, Upside Down Pud.

    Reply
  31. Janice Pattie

    30th March 2014 at 8:28 pm

    That looks so good! Love bananas.

    Reply

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