Banoffee Traybake

Method:

1. Line a traybake tin with a silicone baking sheet (or greaseproof paper). Cream together the butter and sugar and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition.
2. Mash the bananas and beat into the mixture, along with the vanilla extract. Don’t worry if the mixture looks curdled! Fold in the flour and then scrape the mixture into the prepared tin.
3. If you have a 3 or 4 oven Aga range cooker -  slide the cake onto the bottom runners of the baking oven and bake for 30 minutes. The cake is cooked when the top springs back when lightly pushed. 
4. If you have 2 oven Aga range cooker – hang the tin on the bottom runners of the roasting oven with the cold shelf on the second runners. Bake for 25-30 minutes or until the top is golden and springs back when lightly pushed. 
5. Cool for 10 minutes in the tin before carefully turning out to cool on a wire rack.
6. Make the icing: sieve the icing sugar and beat together with the butter (ideally using electric beaters). Add the cream cheese and beat briefly until you have a smooth icing – do not overbeat once you’ve added the cream cheese or the icing may become too runny. Stir the caramel to loosen and gently stir 2 tbsp. into the icing –it looks good if there is a slight ‘ripple’ effect so don’t stir too thoroughly. 
7. Once the cake is cool, spread the icing over the top – dot with a little more of the caramel and gently swirl with a knife. Cut into squares and decorate each with a piece of dried banana.