This banoffee cake is truly amazing! The magical combination of ripe bananas, thick toffee (caramel), chocolate and whipped cream all wrapped up in a perfectly cooked and assembled layer cake. A delicious dessert impossible to resist and loved by both young and old.
Part of being self sufficient is to minimize waste. When your bananas are turning brown and not great for eating, turn them into delicious baked goods instead of wasting them. You can freeze your brown bananas and use them later when it's convenient for you.
Try my other delicious cake banana cake with chocolate icing on this site also using very ripe, brown bananas.
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What is banoffee cake?
The name Banoffee is a blend of banana and toffee (caramel). It's a classic English dessert that is typically assembled as a pie made from a layer of thick toffee (caramel) and fresh banana slices topped with whipped cream and sprinkled with chocolate, nestled inside a pastry base.
This recipe is my cake version. Rather than the traditional pastry crust, this cake features layers of soft banana cake, a rich caramel or toffee filling, fresh banana slices, and whipped chantilly cream sprinkled with grated chocolate
Banoffee cake Ingredients
Banana cake
- Butter
- sugar
- icing sugar (powdered sugar)
- Bananas - very ripe
- egg - free ranged
- flour
- baking powder
- cinnamon - ground
- ginger - ground
Chantilly cream, banana and caramel Filling
- Sweetened condensed milk
- Banana - fresh
- cream
- vanilla - extract or paste
- icing sugar
Decoration
- chocolate
See recipe card for quantities.
Instructions How to make a banoffee cake
There are 3 steps to making this recipe for banoffee cake:
- The banana cake
- The Chantilly cream, banana and caramel Filling
- Assembling the cake
Banana cake
Step 1: Turn the oven on to 175 Celsius. Grease a round cake tin and coat the inside surface with a thin layer of bread crumbs.
Step 2: Whisk butter, sugar and powdered sugar white and creamy.
Step 3: Mix the bananas to a puree and add them to the creamed butter while mixing. Add the eggs, one at the time.
Step 4: Mix the dry ingredients together and fold it through the rest of the mixture.
Step 5: Fill the greased and breaded cake tin with the cake batter and bake in the middle of the oven for about 30 minutes.
Test with a toothpick or wooden skewer. It should not be sticky but have a few moist crumbs on the stick or skewer, rather then be perfectly clean.
Step 6: Let the cake cool on a wired wrack.
Remove the cake from the cake tin and once the cake has cooled down slice it in half horizontally. Separate the two layers.
Hint: Very ripe bananas that has brown skin and are soft to touch are best for this recipe.
Caramel, banana and Chantilly cream filling
Step 1: Remove the label from a can of sweetened condensed milk, put it in a sauce pan and cover it with water. Simmer for 2-3 hours. Put the can in the fridge to cool down.
Step 2: Slice a banana.
Step 3: Add cream, vanilla and icing sugar in a kitchen mixer bowl.
Step 4: Whip until firm peaks.
Hint: Make sure the caramelized condensed milk can has cooled down completely before opening the can. (at least 2 hours).
Assembling the banoffee cake
Step 1: Put the cream in a piping bag and pipe a rim around one of the cake layers.
Step 2: Open the can of cooked sweetened condensed milk once it's completely cooled down and spread a layer of caramel within the cream circle.
Step 3: Place a layer of sliced bananas on top of the caramel.
Step 4: Spread a layer of cream on top of the banana slices.
Step 5: Put the second cake layer on top and spread the top and sides with a layer of cream.
Step 6: Decorate with more piped cream, banana slices and grated chocolate.
This banoffee pie cake is a massive crowd favorite and the perfect combination of thick toffee (caramel), fresh banana slices and whipped chantilly cream.
Variations to this banoffee cake
- Add up to 1 cup of chopped nuts or chocolate chip to the cake batter.
- Use butter cream instead of whipped cream for a richer cake and more stable cake.
Equipment
- Kitchen mixer
- kitchen scale
- measuring spoons
- mixing bowl
- sharp knife
- chopping board
- butter knife or palate knife
- wired wrack
- piping bag
- grater
- spoons
Storage
This cake will keep well covered in the refrigerator. Good for 3-4 days, and it freezes well (plain without cream or caramel) for 2-3 months. Wrap the plain cake well in cling wrap before freezing it.
Thaw overnight in the refrigerator, then assemble it the same day that you want to serve it.
Top Tip
Don't over bake the cake - This will result in a dry cake. Keep an eye on the cake and test if it's ready with a toothpick or wooden skewer and take it out when a few moist crumbs remain, not when it is perfectly clean. Every oven is different and baking time can vary a fair bit.
Avoid over-mixing the cake batter after adding the flour - Instead fold the dry ingredients in gently until just combined.
FAQ
Pipe a thick ring or border of chantilly cream around the edge of the cake layer to act as a wall before spreading the toffee and banana filling inside it.
The most likely cause is from over-mixing the batter after adding the flour.
Instead fold the dry ingredients in gently until just combined
The canned condensed milk has not boiled long enough, or using store-bought sauce that is too thin. If you are making a homemade caramel, simmer it long enough to reach the correct thickness. It needs to be thick enough that you can't pour it.
The name "banoffee" is a blend of words of the dessert's two main ingredients: banana and toffee.
You can't beat homegrown bananas for this banoffee cake recipe. If you grow your own then you know that the entire bunch of bananas are ripe and ready at the same time and it's easy to end up with an overload of ripe fruit. A few great banana recipes will come handy for these occasions.
Try these other great recipes using ripe bananas on this site:
banana cake with chocolate icing
Banana pikelets with almond meal
RELATED
Looking for other dessert recipes like this? Try these:
Swedish meringue cake (Pinocchio cake)
Banana and caramel are a great flavor combination. This cake is extremely moist and the caramel and banana provides a lovely rich flavor while the whipped chantilly cream makes this cake irresistible and luxurious.
Did you make this banoffee layer cake recipe? Please leave me a comment and rating below. I really appreciate it and I love hearing from you!
Banoffee cake
Equipment
- 1 Kitchen mixer
- 1 kitchen scale
- 1 measuring spoons
- 1 Mixing bowl
- 1 sharp knife
- 1 chopping board
- 1 butter knife or palate knife
- 1 wired wrack
- 1 piping bag
- 1 grater
- 1 spoons
Ingredients
Banana cake
- 150 grams Butter
- 100 ml sugar
- 200 ml icing sugar powdered sugar
- 4 medium sized Bananas very ripe
- 2 egg free ranged
- 300 ml flour
- 1 teaspoon baking powder
- ½ teaspoon cinnamon ground
- ½ teaspoon ginger ground
Filling
- 1 400 gram can Sweetened condensed milk
- 1 Banana
- 300 ml cream
- 1 teaspoon vanilla extract or paste
- 2 tablespoon icing sugar
Decoration
- chocolate grated or shaved
Instructions
Banana cake
- Turn the oven on to 175 Celsius. Grease a round cake tin and coat the inside surface with a thin layer of bread crumbs.
- Whisk butter, sugar and powdered sugar white and creamy.
- Mix the bananas to a puree and add them to the creamed butter while mixing. Add the eggs, one at the time.
- Mix the dry ingredients together and fold it through the rest of the mixture.
- Fill the greased and breaded cake tin with the cake batter and bake in the middle of the oven for about 30 minutes.Test with a toothpick or wooden skewer. It should not be sticky but have a few moist crumbs on the stick or skewer, rather then be perfectly clean.
- Let the cake cool on a wired wrack.Remove the cake from the cake tin and once the cake has cooled down slice it in half horizontally. Separate the two layers.
Caramel, banana and Chantilly cream filling
- Remove the label from a can of sweetened condensed milk, put it in a sauce pan and cover it with water. Simmer for 2-3 hours. Put the can in the fridge to cool down.
- Slice a banana.
- Add cream, vanilla and icing sugar in a kitchen mixer bowl.
- Whip until firm peaks.
Assembling the cake
- Put the cream in a piping bag and pipe a rim around one of the cake layers.
- Open the can of cooked sweetened condensed milk once it's completely cooled down and spread a layer of caramel within the cream circle.
- Place a layer of slice bananas on top of the caramel.
- Spread a layer of cream on top of the banana slices.
- Put the second cake layer on top and spread the top and sides with a layer of cream.
- Decorate with piped cream, banana slices and grated chocolate.
Notes
- Don't over bake the cake - This will result in a dry cake. Keep an eye on the cake and test if it's ready with a toothpick or wooden skewer and take it out when a few moist crumbs remain, not when it is perfectly clean. Every oven is different and baking time can vary a fair bit.
- Avoid over-mixing the cake batter after adding the flour - Instead fold the dry ingredients in gently until just combined.
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