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A banoffee cake with two portions cut out of it and served on two dessert plates in front of it. Two plain dessert plates and two forks behind the cake portions. A green and white striped tea towel with cake serving cutlery on top on the right hand side next to the cake.

Banoffee cake

cremneblad
A perfect combination of rich beautiful banana cake perfectly cooked, then layered with thick toffee (caramel), fresh banana slices and whipped chantilly cream. Topped with more cream, grated chocolate and banana slices. This is an irresistible dessert that everyone will love!
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Prep Time 1 hour
Cook Time 30 minutes
Resting time 1 hour 30 minutes
Course Dessert
Cuisine european
Servings 10

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.
    • Very ripe bananas that has brown skin and are soft to touch are best for this recipe.

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.
    • Make sure the caramelized condensed milk can has cooled down completely before opening the can. (at least 2 hours).

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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