14/08/2025
Long car journey? No problem 🤘
Banana button traybake
Makes 25 squares
Takes 1 hr 20mins plus cooling
160g unsalted butter, cut into cubes and very soft
160g golden caster sugar
3 medium eggs, at room temperature and lightly beaten
200g self-raising flour
1 tsp baking powder
30g porridge oats
small pinch sea salt
2 medium ripe bananas, mashed until smooth and glossy
1 tsp vanilla extract
2 tbsp natural Greek-style yogurt
For the topping
1½ tbsp hazelnut chocolate spread
50g white chocolate buttons
50g milk chocolate buttons
1. Preheat the oven to gas 4, 180°C, fan 160°C. Line a 20 x 20 x 5cm deep baking tray with baking parchment.
2. In a large bowl, beat the butter and sugar together for 3-4 mins with an electric whisk until very pale and fluffy. Gradually add the whisked egg, a little at a time, adding a tablespoon of flour between each addition. Once fully incorporated, whisk in the remaining flour, baking powder, oats and salt, followed by the mashed bananas, vanilla and yogurt until you have a smooth, glossy batter. Pour into the prepared tin, smooth the top with the back of a dessert spoon and bake on the middle shelf of the oven for 35-40 mins until golden, risen and a skewer comes out clean when inserted in the middle of the cake. Cool in the tin for 10 mins, then transfer to a wire rack to cool completely before peeling off the baking paper.
3. Make the topping. Heat the chocolate spread in a bowl in the microwave on high for 20 secs until it resembles a drizzling consistency. Drizzle evenly over the cooled cake and top with the chocolate buttons, alternating the colours to create a chequerboard effect. Cut into 25 squares to serve.
4. Store in an airtight container for up to 3 days or for up to 5 days in the fridge. The cake will improve in flavour and texture, getting sweeter and stickier over a few days.