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
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In collaboration with ANGOSTURA® Aromatic Bitters
Banoffee pie is my husband’s favourite 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 😉
I have partnered with Angostura Bitters once again to bring you this delicious recipe. Picture a beautifully light banana sponge soaked with caramel so it becomes incredibly moist…
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.
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!
- 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
- 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!
STEP 1 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.
STEP 2 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.
STEP 3 Add the butter (or Stork), eggs, milk, mashed bananas and Angostura bitters.
STEP 4 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!
STEP 5 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.
STEP 6 Cool the cake in the tin. Poke small holes all over the surface of the cake using a skewer (I used a cocktail stick).
STEP 7 Combine the condensed milk and Dulce de Leche in a measuring jug and add a generous dash of Angostura Bitters and some sea salt to cut through the sweetness. You might need to microwave very briefly, I simply stirred the ingredients together.
STEP 8 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).
STEP 9 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.
STEP 10 Add the (cold!) double cream, icing sugar and vanilla extract (or paste) to a bowl and whisk on low speed setting, gradually increasing speed until you have firm peaks. You can do this with a hand mixer or in your stand mixer using the whisk attachment.
STEP 11 Spread the cream over the cake or put in a piping bag and pipe it over the cake using a large tip.
STEP 12 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.
- 350 g (2 ¾ cups) flour plain/ all purpose flour
- 330 g (1 ⅔ cups) sugar
- 1 tbsp baking powder
- ½ tbsp bicarbonate of soda
- 200 g (7/8 cup) unsalted butter or margarine softened
- 3 large eggs
- 2 ripe bananas mashed well or liquidised
- 2 tbsp milk
- 1 tbsp Angostura Bitters
- 394 g (14oz) tin condensed milk
- 5 tbsp Dulce de Leche or Caramel
- 1 tsp Angostura Bitters
- large pinch sea salt to taste
- 480 ml (2 cups) cold cream double /heavy cream
- 100 g (1 cup) icing sugar
- 2 tsp vanilla paste or extract
- 1 banana sliced
- 3 Biscoff cookies powdered
- 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 and bicarbonate of soda and mix together using a balloon whisk.
- Add the softened butter, eggs, milk, Angostura Bitters and mashed bananas.
- Start beating together on low speed setting using a hand mixer (or in a stand mixer using paddle attachment).
- Increase the speed to maximum once the ingredients have been incorporated. Beat for a minute then stop and scrape the bottom and sides of the bowl with a spatula. Beat again until the batter is completely smooth.
- Transfer the batter into the prepared cake tin and bake for 55 minutes to an hour. If the cake is colouring too rapidly then tent with foil after 25 minutes (but avoid keeping the oven door open for long). Do not place the foil directly onto the cake tin, make sure it is has a gap at the top to allow the cake space to rise properly.
- Check the cake is done by inserting a skewer in the centre – it should come out clean, the cake should be well risen, golden and springy to the touch. Leave to cool in the tin.
Add the Caramel
- Combine condensed milk, Dulce de Leche, Angostura Bitters and salt in a measuring jug.
- Use a skewer to poke holes over the whole cake then pour half of the caramel over the centre of the cake. Use a spatula to spread the caramel and encourage it to soak into the holes. Gradually add more of the caramel but reserve some to drizzle over cake.
- Run a knife along the edge of the tin, open the cake tin and carefully transfer the cake onto a plate.
Make the Frosting
- Add the (cold!) double cream, icing sugar and vanilla extract (or paste) to a bowl and whisk on low speed setting, gradually increasing speed until you have firm peaks. You can do this with a hand mixer or in your stand mixer using the whisk attachment.
- Pipe or spread the cream over the cake.
- Drizzle the remaining caramel over the cake and sprinkle with the cookie crumbs. Add the banana slices and serve immediately or keep in the fridge until ready to share.
Tips for the perfect Banoffee cakeThis 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 lemony perfection!
- Unless specified otherwise all your ingredients including butter eggs and milk should be at room temperature 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 cakes sticking to the pans, properly grease the cake tin with a little softened butter and then sprinkle with flour shaking out any excess. I prefer to use a cake release spray for most of my baking.
- For this lemon cake you can use a 23cm (9in) springform cake tin, a loose bottomed tin or a regular cake tin. If you use the latter make sure to be very careful when turning out the cake as the top will be moist from the caramel – ideally put the cake in the freezer first so it is easier to transfer.
- Oven temperatures can vary so set a timer for 5 minutes before the specified time. The cake is done when the top is springy to the touch, the cake has just started to pull away from the edge of the tin and a skewer or toothpick inserted in the centre comes out clean or with 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.
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