Olive Magazine
Banoffee Cake Recipe

Banoffee cake

Published: March 2, 2019 at 10:09 am
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  • Preparation and cooking time
    • Total time
    • + cooling + chilling
  • Easy
  • Serves 10-12

We've taken a popular banana cake and given it a banoffee pie make-over. Our cake is packed with bananas, covered in creamy caramel buttercream and topped with caramelised bananas for extra indulgence

Nutrition:
NutrientUnit
kcal818
fat40.2g
saturates24.7g
carbs105g
sugars84.1g
fibre1.6g
protein8g
salt1.3g
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Make this impressive banoffee cake, then check out our banoffee cheesecake, banoffee pie, banoffee fridge cake and more banana dessert recipes.

Follow our expert tips on how to layer a banoffee cake:

Ingredients

  • 300g unsalted butter, softened, plus extra for the tins
  • 300g soft light brown sugar
  • 4 eggs, large
  • 300g plain flour, sifted
  • 2 tbsp baking powder
  • 1 tbsp bicarbonate of soda
  • 2 tsp vanilla extract
  • 4 ripe bananas, mashed

CARAMEL BUTTERCREAM

  • 150g unsalted butter, softened
  • 500g icing sugar
  • 200g soft cheese
  • 100g Carnation caramel

TOPPING

  • 150g Carnation caramel
  • 25g unsalted butter
  • 2 ripe bananas, sliced at an angle
  • a generous pinch sea salt flakes (optional)

Method

  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Butter and line 2 x 20cm deep springform cake tins with baking paper.

  • STEP 2

    Beat the butter and sugar in a large bowl until light and fluffy. Crack in the eggs, one by one, and mix between each addition until combined. Mix in the flour followed by the baking powder and bicarbonate of soda. Stir in the vanilla extract and mashed bananas until just combined.

  • STEP 3

    Divide the batter equally between the lined cake tins and bake for 35 minutes or until a skewer inserted into the middles comes out clean. Cool in the tins for at least 10 minutes, then transfer to a wire rack to cool completely.

  • STEP 4

    To make the buttercream, beat the butter and icing sugar for 5 minutes or until light and fluffy. Add the soft cheese and beat for another minute or until fully combined. Add the caramel and mix until the buttercream is thick yet spreadable.

  • STEP 5

    Spread 50g of the topping caramel on top of one of the sponges, followed by a thick layer of the buttercream, then chill for 10 minutes. Put the plain sponge on top of the iced one and spread the remaining buttercream over the top and sides of the cake. Chill for at least 30 minutes.

  • STEP 6

    In a bowl, whisk the remaining 100g caramel with 1 tbsp of cold water until smooth. Melt the butter in a frying pan and fry the bananas for 2-3 minutes or until they begin to caramelise. Cool and gently stir through ½ of the caramel.

  • STEP 7

    Put the cake on a serving plate or stand. Pile the chopped bananas on top, then drizzle with the remaining caramel and sprinkle with a little sea salt, if you like.

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