Banoffee Cake
This delicious Banoffee Cake is easy to make all in one bowl. A buttery soft banana sponge drenched with caramel and topped with whipped cream.
Servings: 14 -16 slices
Calories: 568kcal
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
Video
Notes
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!
- 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
Calories: 568kcal | Carbohydrates: 73g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 123mg | Sodium: 284mg | Potassium: 353mg | Fiber: 1g | Sugar: 49g | Vitamin A: 1003IU | Vitamin C: 3mg | Calcium: 155mg | Iron: 2mg
