Banoffee Cake
Serves 8
30 mins prep
50 mins cook
80 mins total
This banoffee cake is easy to make, soft and moist, and so delicious. It’s covered in fluffy whipped cream, toffee sauce, and caramelized banana slices. The banana cake base is so simple, comes together in one bowl and makes the perfect moist and fluffy banana cake. To make this recipe even easier you can use pre-made caramel sauce, toffee sauce, or dulce de leche.
Toffee Sauce
Banana cake
Caramelized Bananas
Whipped Cream Frosting
Toffee sauce
Melt butter in a small, heavy bottomed saucepan. Add sugar once melted. Whisk well to combine (it will become thicker).
cup unsalted butter
cup granulated sugar
Heat on medium-low heat, stirring gently and frequently with a spoon. If you stir too vigorously, it will split. Focus stirring on the edges and bottom of the pan to prevent burning.
Keep stirring until it becomes a golden colour and smells like caramelized sugar. Carefully pour in the cream, whisking until smooth. Add vanilla and salt, whisk to combine.
cup heavy whipping cream
tsp pure vanilla extract
tsp sea salt
Bring the toffee sauce back to a simmer. Then carefully pour into a jar or heat safe container to cool. Once cooled, you can thin out the sauce with more cream if you want a thinner sauce.
cup heavy whipping cream
Banana cake
Preheat oven to 355°F (180°C). Grease an 8” or 9” round baking pan with a bit of cold butter and line the bottom with parchment paper.
In a large bowl, whisk together the sugars and eggs. Whisk until thickens and lightens in colour, about 30-60 seconds.
cup brown sugar
cup granulated sugar
large eggs
Add salt and vanilla, whisk to combine. Pour in melted butter and sour cream, whisk.
tsp sea salt
tbsp pure vanilla extract
cup unsalted butter
cup sour cream
Mash the bananas on a plate with a fork. Measure the amount to get 1 ¼ cup and add into the rest of the wet ingredients. Whisk to combine.
cup bananas
Sift the flour, baking soda, and baking powder right into the same bowl. Fold until no more dry streaks of flour remain.
cup all purpose flour
tsp baking soda
tsp baking powder
Pour batter into the greased and lined baking pan. Smooth the top and bake for 50-60 minutes - until a toothpick inserted into the middle comes out clean.
Let the cake cool for 15 minutes. Run a knife or spatula around the edges to help release. Place a plate or cooling rack on top and carefully flip it over, releasing the cake. Peel parchment paper off and let cool completely.
Caramelized Bananas
Slice bananas on an angle into ¾” thick slices. Roll each banana slice into brown sugar.
bananas
cup brown sugar
Heat a non-stick or cast iron pan on medium-high heat. Melt the butter in the pan. Carefully place the banana pieces into the melted butter, cut side down.
tbsp butter
Cook to caramelize each side, flipping in between. Keep a close eye on them so they don’t burn. Let them cool on a plate.
Whipped Cream Frosting
In a large bowl, combine softened cream cheese, powdered sugar, and vanilla. Whisk or mix with a spatula until smooth.
oz cream cheese
cup powdered sugar
tsp pure vanilla extract
In a large chilled bowl, whisk the whipped cream until medium-stiff peaks. You can use a mixer or do this by hand.
cup heavy whipping cream
Add the cream cheese mixture to the whipped cream and whisk until stiff peaks. Top the cake immediately.
Assembly
(Optional for an extra moist cake) Using a skewer, poke holes all over the cake, pushing it about halfway through the cake. This will help it absorb more liquid. Whisk 2 tablespoons of toffee sauce and 4 tablespoons of milk or water until smooth. Brush it over the top of the cake. Let sit for a few minutes to soak in.
Top with whipped cream frosting. Spread it all over the top of the cake, making a well in the middle with raised edges.
Check the consistency of the toffee sauce. If you want it to be thinner, add more cream - 1 tablespoon at a time.
Fill the middle of the cake with toffee sauce. Arrange cooled caramelized banana pieces on top in a semicircle pattern. Slice and serve with more toffee sauce.