Banoffee Cake
, Updated Jul 15, 2025
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An incredibly easy yet totally epic Banoffee Cake that’s packed with caramel and bananas! This one-bowl banana cake is foolproof and so delicious you will want to make again and again.
Baking with bananas? Try my One-Bowl Vegan Banana Bread
Banoffee pie is my husband’s favorite dessert and this Banoffee Cake is a VERY close second! I made it for the first time for his birthday earlier this year and have baked it several times since then 😉
Add a layer of fresh cream frosting, banana slices and a dusting cookie crumbs and prepare to SWOON… No kidding, this is one amazing cake folks! It would make a perfect simple birthday cake and large enough to feed a small crowd.
And the reason I love it so much is that it’s not just drop dead gorgeous, it is also one of the easiest cake recipes you will ever make. Literally just measure all the ingredients in one mixing bowl, beat together and bake!
Once your banana cake cools down you are going to poke it all over and add a caramel drizzle that will soak into the buttery sponge and make it even MORE irresistible! I have added fresh cream frosting – as per Banoffee Pie – but you could also serve the cream on the side if you prefer.
What’s Banoffee Cake?
- This recipe is inspired by the classic British dessert, Banoffee Pie, which originated in the 1970s. It features a delicious combination of bananas, toffee, and cream, all nestled in a biscuit crust. This cake version riffs on the idea, reimagining it as a moist sponge soaked in caramel and topped like a pie—without the crust!
Banoffee Cake Ingredients
This cake is very easy to make using the “all in one” method, as long as your ingredients are at room temperature.
- Plain (all purpose) flour
- Baking powder and bicarbonate of soda – make sure they are fresh!
- Sugar
- Large eggs at room temperature
- Unsalted butter at room temperature or Stork
- Two ripe bananas (the riper, the better) plus extra fresh banana for decorating the cake
- A little milk at room temperature
- Angostura Bitters – adds a lovely spicy note and enhances the caramel
- Sweetened condensed milk and caramel or Dulce de Leche (I used Carnation brand)
- Fresh Cream, icing sugar and vanilla extract for the frosting
- A couple of Biscoff cookies crumbled up to sprinkle on the finished cake
Useful Tools
- I always rely on a digital scale to measure my ingredients.
- A mini chopper is useful for liquidising the bananas but you can also mash them with a fork
- You can use a hand mixer, a stand mixer or a food processor to make this recipe – it really is a very easygoing cake!
- You will need a 23cm (9in) springform cake tin, a loose bottomed tin or a regular cake tin for this recipe. Do not use a smaller cake tin as your cake might split or cook unevenly. You could split the cake into two layers if you like using two 18cm (7in) tins.
- You can bake it as a banana sheet cake (traybake) using a 9×13 inch rectangular cake tin and then slice into squares.
- I prefer to use a cake release spray for most of my baking – easier than greasing and dusting cake tins with flour.
How to Make Banoffee Cake
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Make the cake
- Preheat the oven to 170C (340F). Spray a 23cm (9 in) springform cake tin with cake release or grease with softened butter and dust with flour shaking out any excess. Line the bottom of the tin with baking paper.
- Put the flour and sugar in large bowl. Add the baking powder, bicarbonate of soda and salt and mix together using a balloon whisk to combine.
- Add the butter (or baking spread), eggs, milk, mashed bananas and bitters if using. Beat on the lowest speed setting until the ingredients start to combine then increase the speed gradually until you have a smooth batter. Make sure to stop your mixer and scrape the bottom and sides of the bowl with a spatula so that no hidden pockets of flour remain –they are sneaky!
- Transfer the batter to your prepared cake tin and level. Bake for 50 minutes – 1 hour. Tent the cake tin with foil if the cake is browning too much after 20 minutes. Make sure there’s room for the cake to rise – do not put the foil directly on top of the cake tin.
- Cool the cake in the tin. Poke small holes all over the surface of the cake using a skewer (I used a cocktail stick).
Add the caramel soak
- Combine the condensed milk and Dulce de Leche, a generous dash of bitters and some sea salt to cut through the sweetness. You might need to microwave very briefly, I simply stirred the ingredients together.
- Pour the caramel over the centre of the cake then use a spatula to spread it encourage the caramel to soak into the holes (poke cake style). You might need to add more caramel in stages but you will not need to use it all (reserve some for drizzling on the cake).
- Chill the cake in the fridge (or freezer) until the caramel sets then carefully transfer onto a platter, peeling off the paper which was lining the tin. You can store the cake in a cake tin for a couple of days or eat straight away.
Make the topping
- In a bowl, combine cold cream, powdered sugar, and vanilla extract (or paste). Start whisking on a low speed, then gradually increase the speed until you achieve firm peaks. You can use either a hand mixer or a stand mixer with the whisk attachment for this process.
- Spread the cream over the cake or put in a piping bag and pipe it over the cake using a large tip.
- Drizzle the reserved caramel over the cake. Sprinkle cookie crumbs over the cake and add some banana slices. Enjoy!
Storing and Freezing
The unfrosted banana cake keeps extremely well for 3-4 days! Wrap it in cling film or place in a cake tin and keep at room temperature away from direct sunlight. Once you add the whipped cream frosting you will need to consume the cake within a couple of days and store it in the fridge.
Banoffee Cake freezes brilliantly (without the cream frosting), which is just as well as this recipe makes a large cake. Cut into slices once cake is completely cool and wrap well. Place in the freezer for up to a month. Thaw overnight in the fridge before serving.
Tips for the perfect Banoffee cake
This cake is so easy that even novice bakers will find it a doddle to make. Even so there’s a few things you need to know to achieve banana toffee perfection!
- All your ingredients including butter, eggs and milk should be at room temperature (unless specified otherwise) in order to achieve a smooth batter. If one or more of the ingredients are cold they will cause your batter to split or look curdled.
- To prevent your cake from sticking to the pan, thoroughly grease with softened butter, then dust it with flour, shaking off any extra. Personally, I like to use a cake release spray for most of my baking.
- For this cake, you can use a 23cm (9in) springform cake pan, a loose-bottomed tin, or a regular cake tin. If you choose a regular tin, be careful when turning out the cake.
- Ovens can vary a bit, so it’s smart to set a timer for about 5 minutes before the baking time is up. You’ll know the cake is done when the top feels springy, it starts to pull away from the sides of the pan and if you stick a skewer or toothpick in the center, it should come out clean or with just a few moist crumbs.
- Avoid opening the oven too often – or too early! – to check if the cake is done or your oven will start losing heat.
Bananas about baking? Try these recipes
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Whether you’re baking for birthdays, bottomless brunch, or that midweek sweet craving, this banoffee cake delivers on all fronts: simplicity, crowd‑pleasing flavor, and swoon-worthy looks.
Did you try this Banoffee Cake Recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and comment below — it really helps others find the recipe and makes my day! Don’t forget to tag me @supergolden88 on Instagram and @supergoldenbakes on TikTok if you post your bake — I love seeing your delicious creations!
Banoffee Cake
Video
Equipment
Ingredients
For the Cake
- 2¾ cups (350g) all-purpose flour (plain flour)
- 1⅔ cups (330g) granulated sugar
- 1 tbsp baking powder
- ½ tbsp baking soda (bicarbonate of soda)
- ⅞ cup (200g) unsalted butter or margarine, softened
- 3 large eggs , room temperature
- 2 ripe bananas , mashed or blended until smooth
- 2 tbsp milk
- 1 tbsp Angostura bitters (optional)
For the Caramel Drizzle
- 14 oz (394g) sweetened condensed milk
- 5 tbsp dulce de leche or caramel
- 1 tsp Angostura bitters (optional)
- pinch salt , to taste
For the Cream Frosting
- 2 cups (480ml) cold heavy cream (double cream)
- 1 cup (100g) powdered sugar (icing sugar)
- 2 tsp vanilla paste or vanilla extract
To Decorate
- 1 banana , sliced
- 3 Biscoff cookies , crushed into crumbs
Instructions
Make the cake
- Preheat the oven to 340°F (170°C). Spray a 9-inch (23cm) springform pan with baking spray or grease with softened butter, dust with flour, and tap out the excess. Line the base with parchment paper.
- Combine the dry ingredients. Add the flour, sugar, baking powder, and baking soda to a large mixing bowl. Mix together using a balloon whisk.2¾ cups (350g) all-purpose flour , 1⅔ cups (330g) granulated sugar, 1 tbsp baking powder, ½ tbsp baking soda
- Add the wet ingredients. Add the softened butter, eggs, milk, bitters, and mashed bananas to the bowl.7/8 cup (200g) unsalted butter , 3 large eggs, 2 ripe bananas, 2 tbsp milk, 1 tbsp Angostura bitters
- Start mixing on low speed using a hand mixer or stand mixer fitted with the paddle attachment. Once combined, increase to high speed and beat for 1 minute. Scrape down the bowl, then beat again until the batter is smooth.
- Pour the batter into the prepared tin and bake for 55–60 minutes. If the cake begins to brown too quickly, tent with foil after 25 minutes—ensure the foil sits above the cake and doesn’t touch it.
- Test for doneness. The cake should be golden, springy to the touch, and a skewer inserted into the center should come out clean. Let the cake cool in the tin.
Add the Caramel
- Make the caramel. In a jug, stir together the condensed milk, dulce de leche, Angostura bitters (if using) and salt.14 oz (394g) sweetened condensed milk, 5 tbsp dulce de leche , 1 tsp Angostura bitters, pinch salt
- Soak the cake. Use a skewer to poke holes all over the cooled cake. Pour half of the caramel over the center and use a spatula to spread it so it soaks into the holes. Continue adding caramel gradually, reserving some for drizzling.
- Remove the cake. Run a knife around the edge of the tin, release the springform ring, and carefully transfer the cake to a serving plate.
Make the Frosting and Decorate
- Add cold heavy cream, powdered sugar, and vanilla to a mixing bowl. Whip on low speed, gradually increasing to high, until you reach firm peaks.2 cups (480ml) cold heavy cream , 1 cup (100g) powdered sugar , 2 tsp vanilla paste
- Pipe or spread the whipped cream over the cake. Drizzle the remaining caramel on top, sprinkle with cookie crumbs, and add banana slices. Serve immediately or refrigerate until ready to enjoy.1 banana, 3 Biscoff cookies
Notes
- Unless stated otherwise, make sure all your ingredients, including butter, eggs, and milk, are at room temperature. This helps create a smooth batter. If any ingredients are cold, they can cause the batter to split or appear curdled.
- To keep your cakes from sticking to the pans, grease the cake tin with a bit of softened butter, then sprinkle it with flour, shaking out any excess. I often use a cake release spray for my baking, as it works well.
- For this cake, you can use a 9-inch (23 cm) springform pan, a loose-bottomed tin, or a regular cake tin. If you choose a regular tin, be careful when removing the cake, as the top will be moist from the caramel.
- Oven temperatures can vary, so set a timer for 5 minutes before the recommended time. The cake is ready when the top feels springy, it has just started to pull away from the edges of the tin and a skewer or toothpick inserted in the center comes out clean or with a few moist crumbs.
- Try not to open the oven too often or too early to check if the cake is done, as this can cause the oven to lose heat.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Thank you for this recipe, it’ll be saved to my fave list 🙂 I homemade the caramel, and left out the bitters (also lessened the sugar in the cake mix by about 100g) .. it’s very delicious and went down very well with everyone who had a slice for my nieces birthday!
Pls share a recipe for a caramel sauce .
You can find a recipe in this post https://www.supergoldenbakes.com/wordpress/chocolate-cake-with-salted-caramel/
Do you have to use angostura bitters or is there a replacement to use. It will be a waste to buy a bottle just for 1 tspn thanks
You can simply leave it out x
Hi there! Would it be possible to make this a layer cake with a thicker caramel cream cheese frosting in the middle?
Yes I have just the thing! https://www.supergoldenbakes.com/wordpress/banana-layer-cake-with-caramel-cream/
Thanks for sharing, this cake looks very yummy 🙂