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Photo of Banoffee slice by WW

Banoffee slice

Total Time
55 min
30 min
25 min
Try this delicious variation of Banoffee pie which combines fluffy caramel cake, whipped cream and sweet banana.


Reduced-fat evaporated milk

185 ml

Brown sugar

¾ cup(s), (165g)


3 medium

White self-raising flour

cup(s), (100g)

Full-fat cream

¾ cup(s), thickened, (185ml), whipped


2 small, thinly sliced


  1. Combine evaporated milk and ¼ cup (55g) brown sugar in a small saucepan over medium-high heat. Cook, stirring, for 2 minutes or until sugar has dissolved. Bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until sauce has slightly thickened and reduced to ½ cup (125ml). Cool. Place in fridge until cold.
  2. Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 30cm x 25cm Swiss roll tin with oil. Line tin with baking paper, allowing paper to hang over the 2 long sides.
  3. Using electric beaters, beat eggs in a medium bowl for 3–5 minutes or until thick and pale. Add remaining brown sugar, 1 tablespoon at a time, beating well after each addition. Sift flour 3 times onto baking paper. Gently fold flour and 1 tablespoon boiling water into egg mixture. Spread into prepared tin and bake for 10 minutes or until springy to the touch. Using paper, lift sponge onto a wire rack to cool.
  4. Remove paper and cut sponge in half horizontally. Place base, cut-side up, on a serving plate. Spread with half the whipped cream (see tip). Top with banana and caramel sauce. Spread remaining cream over cut side of remaining sponge and place, cream-side down, over sauce. Press down gently. Cut into 12 pieces to serve.


TIP: When spreading the cream over the sponge, leave a 1cm border as the filling will spread when you add the different layers. Use a serrated knife to cut the slice into rectangles.