Banoffee cake

Amanda James

Published: March 2, 2019 at 10:09 AM

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Serves 10-12

Easy

Total time: 1 hr and 20 mins

+ cooling + chilling

A star rating of 3 out of 5.5 ratingsRate

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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

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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.

Ingredients

Nutrition

300g unsalted butter

softened, plus extra for the tins
300g soft light brown sugar
4 eggs

large
300g plain flour

sifted
2tsp baking powder
1tsp bicarbonate of soda
2tsp 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
sea salt flakes

(optional)

Nutrition: per serving

kcal818
fat40.2g
saturates24.7g
carbs105g
sugars84.1g
fibre1.6g
protein8g
salt1.3g

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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.

Check out our best banana recipes including vegan banana bread and banana muffins...

Plus, we've perfected three buttercream recipes too, click here for our expert tips.

Authors

Amanda James

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