Banoffee Traybake recipe (with a gluten-free version too)

Birsay is a lovely corner of Orkney, nestled in at the northern-most point of the west mainland. It’s a popular destination for visitors and islanders, mainly for the Brough of Birsay – a round green hillside of an island with a small lighthouse perched on top. The Brough is surrounded by surging seas, which, at certain times of the day, recede to reveal a causeway which you can use to safely cross between the mainland and island.

This easy recipe makes a lovely moist cake with a delicious Orkney Fudge icing top – it’s the perfect accompaniment to any coffee or tea break.

There’s a gorgeous beach of sand and shells here with rockpools to explore, and nearby, the little village in Birsay, which contains St Magnus Church, the beautiful ruin of the Earl’s Palace – and a popular place for lunch – The Birsay Bay Tearoom.

This is a place to take your favourite friends – where you can dine, chat and enjoy one of the best views in all of Orkney. The Birsay Bay Tearoom is also popular because of the amazing food they serve up – from delicious soups, and hearty sandwiches, to unforgettable homebakes. This is why we were so pleased when Georgina at the Birsay Bay Tearoom shared with us her recipe for Banoffee Traybake!

This easy recipe makes a lovely moist cake with a delicious Orkney Fudge icing top – it’s the perfect accompaniment to any coffee or tea break. Best of all – the fabulous traybake can be made gluten-free by substituting just two ingredients.

This recipe is also a great way to use up any bananas you might have that are on the turn!

INGREDIENTS

Cake:

• 100g (½ cup) butter (melted)
• 175g (1 cup) plain flour / rice flour (for gluten-free)
• 150g (¾ cup) light brown sugar
• ½ teaspoon bicarbonate of soda
• 2 teaspoons baking powder (or use gluten-free baking powder)
• 3 Eggs
• 4 small ripe bananas
• 75ml (¼ cup) milk
• 75g Orkney Fudge (grated)

Icing:

• 50g (¼ cup) butter
• 200g (1¼ cup) icing sugar
• A splash of milk
• 50g Orkney Fudge (grated)

METHOD

1. Mix the flour, sugar, bicarbonate of soda and baking powder together in a bowl.

2. Add the grated fudge.

3. In a separate bowl, beat the eggs, milk and melted butter together.

4. Mash the bananas up and add them into the flour mixture.

5. Stir the egg, milk and butter mixture into the flour and mix well.

6. Line a 20cm square tin with baking paper, and evenly pour the mixture into it.

7. Heat your oven to 160°C (in a fan oven) / 180°C (in a conventional oven) / 350°F / Gas 4.

8. Bake for 30 minutes or until the traybake is golden and firm. Allow to cool.

9. To make the icing, beat 50g of butter with 200g of icing sugar along with a little milk, until thick and creamy.

10. Add 50g of grated Orkney Fudge into the icing and spread it evenly over the top of the cake.

11. Cut the traybake up so that everyone can have a couple of slices!

By Magnus Dixon
Orkney and Shetland enthusiast, family man, loves walks, likes animals, terrible at sports, dire taste in music, adores audiobooks and films, eats a little too much for his own good.

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