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    Home » Recipes » Cakes & Cupcakes

    Banoffee Cake

    Published: Jul 16, 2023 by brooke · This post may contain affiliate links · Leave a Comment

    59 shares
    Jump to Recipe

    This banoffee cake is a sweet layered banana cake filled with fresh banana, toffee bits and chocolate shavings and frosted in a smooth dulce de leche buttercream.

    a single slice of banoffee cake on a plate with a fork inside.

    This banoffee cake was made because of my love for banoffee pie. Bananas, dulce de leche, toffee and chocolate all pair so well together, you'll for sure want more than one slice.

    For more layered cakes you should try my lemon blackberry cake, my coconut raspberry cake or my lotus biscoff cake.

    Jump to:
    • Why You Will Love This Cake
    • Ingredient Notes
    • Recipe Instructions
    • FAQ
    • Storing & Freezing
    • Other Popular Recipes to Try
    • Banoffee Cake

    Why You Will Love This Cake

    • Moist & Soft: This cake has bananas, buttermilk, sour cream and oil in it to keep it extra moist and tender.
    • 3 Layers: Such a pretty 3 layer cake that is sure to wow everyone.
    • Banana & Dulce De Leche: The sweet bananas paired with the smooth and creamy buttercream is a perfect match.

    Ingredient Notes

    Full ingredient measurements and instructions can be found in the recipe card below.

    • Bananas: This cake uses both brown bananas and fresh bananas.
    • Butter: Make sure your butter is room temperature before starting to make your cake layers.
    • Oil: I used coconut oil, but use whatever neutral oil you have on hand.
    • Sour Cream: You can sub greek yogurt if you prefer.
    • Buttermilk: You can use regular milk. The higher fat content the better for a more moist cake.
    • Toffee: I used heath toffee bits.
    • Chocolate Shavings: Just grab a chocolate bar and a vegetable peeler and shave the chocolate at the edge.
    • Dulce de Leche: You can make your own or buy it already made in the baking aisle.
    the banoffee cake cut so that you can see all the layers and filling inside.

    Recipe Instructions

    Step 1: In a small bowl mash brown bananas and mix with lemon juice. Set aside.

    Step 2: In a small bowl, whisk together dry ingredients; flour, soda, salt and cinnamon. Set aside.

    Step 3: In a large mixing bowl mix together butter and sugars for 1-2 minutes until combined. Add oil, eggs and vanilla and mix on medium-high speed for about 3-4 minutes until light and fluffy. Fold in mashed bananas and sour cream.

    wet ingredients.
    mashed bananas.
    cake batter after dry ingredients have been added.

    Step 4: Mix in half the dry ingredients, followed by buttermilk, and then the other half of the dry ingredients, scraping down the sides of the bowl as needed.

    Step 5: Pour batter evenly into 3 cake pans. This seems to weigh about 560g per pan for me. Bake for 27-32 minutes, or until a toothpick inserted in the middle of the cakes comes out clean.  Transfer the baking pans to a wire cooling rack and let the cakes cool until they reach room temperature.

    cakes before baking
    cakes after being baked.

    Step 6: To make the frosting: Cream together butter and dulce de leche until completely smooth. Add salt, powdered sugar and heavy cream and mix on medium/high about 3 minutes or until smooth. You can add a bit more powdered sugar or cream until desired consistency is achieved.

    dulce de leche buttercream in a bowl.

    To Assemble the Cake

    Step 1: Place one of the cake layers, top side up, on a cake plate or serving stand. Spread a small amount of frosting over the first layer. Top with fresh banana slices, toffee pieces and chocolate shavings.

    bananas on the buttercream.
    toffee bits added.
    chocolate shavings.

    Step 2: Place the second cake layer, top side up, on top of the frosting. Repeat spreading the frosting, bananas, toffee and chocolate again over the second layer.

    Step 3: Place final cake layer, top side down. Frost the entire cake, top and sides, with a thin crumb coat layer of the cream cheese frosting. Place in the fridge or freezer for about 10-15 minutes to chill.

    top of the cake with a crumb layer of frosting.
    side of the cake with the crumb layer done.

    Step 4: Pull the chilled cake out, and frost the cake with the remaining frosting. Dollop bits of extra dulce de leche all along the top of the cake and then using a knife or a spoon, swirl it together. Sprinkle the top of the cake with extra banana slices, toffee bits and chocolate shavings.

    top pf the cake when all done frosting and topping.
    a side view of the cake when all done.

    FAQ

    Can I make this into cupcakes?

    Yes, this recipe will make 24 cupcakes, or you can half the recipe and it will make 12. Just top each frosted cupcake with a banana slice, toffee and chocolate shavings.

    Can I make this into a smaller single layer cake?

    You can half this recipe and bake it in one 8" or 9" pan. I would also half the buttercream amounts for topping.

    Can I make this cake gluten free?

    Yes, you can sub gluten free flour for all-purpose flour and make this gluten free.

    a single piece of cake on a plate.

    Storing & Freezing

    You can store this banoffee cake on the counter in an airtight container for 3-4 days. I would not suggest storing it in the fridge, as that dries your cake out.

    If you would like to freeze your already assembled cake, simply wrap as best you can in plastic wrap, or in an airtight container and store in the freezer for 3-4 months.

    After baking the cake layers, allow them to cool completely, then wrap them well in plastic wrap and stick each layer in a ziplock freezer bag. They can be frozen for a few months. I usually just pull them out of the freezer once I am starting to make my frosting, or an hour or two before I want to assemble.

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    For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!

    a single slice of banoffee cake on a plate with a fork inside.

    Banoffee Cake

    brooke
    This banoffee cake is a sweet layered banana cake filled with fresh banana, toffee bits and chocolate shavings and frosted in a smooth dulce de leche buttercream.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 27 minutes mins
    1 hour hr
    Total Time 1 hour hr 57 minutes mins
    Course Dessert
    Cuisine American
    Servings 16
    Calories 588 kcal

    Ingredients
     
     

    For the Cake:

    • 1½ cups mashed brown bananas about 3
    • 1 teaspoon lemon juice
    • 2¾ cups cake flour, all purpose can work
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • ½ teaspoon cinnamon
    • ½ cup butter room temperature
    • ¾ cup granulated sugar
    • ¾ cup brown sugar
    • ¼ cup neutral oil canola, vegetable, melted coconut
    • 3 large eggs room temperature
    • 1 tablespoon vanilla
    • ¼ cup sour cream room temperature
    • 1 cup buttermilk room temperature

    For the Filling:

    • 1-2 bananas sliced thin
    • 3 tablespoon toffee pieces
    • chocolate shavings

    For the Frosting:

    • 1½ cups butter room temperature
    • ⅓ cup dulce de leche or caramel sauce
    • 5 cups powdered sugar
    • ⅛ teaspoon salt
    • 1-2 tablespoon heavy cream or milk
    • 1-2 tablespoon dulce de leche or caramel sauce for swirling

    Instructions
     

    To make the cake:

    • Preheat the oven to 325 degrees. Line the bottom of 3 eight inch round cake pans with parchment paper and spray with cooking spray. Set aside.
    • In a small bowl mash brown bananas and mix with lemon juice. Set aside.
    • In a small bowl, whisk together dry ingredients; flour, soda, salt and cinnamon. Set aside.
    • In a large mixing bowl mix together butter and sugars for 1-2 minutes until combined. Add oil, eggs and vanilla and mix on medium-high speed for about 3-4 minutes until light and fluffy. Fold in mashed bananas and sour cream.
    • Mix in half the dry ingredients, followed by buttermilk, and then the other half of the dry ingredients, scraping down the sides of the bowl as needed.
    • Pour batter evenly into 3 cake pans. This seems to weigh about 560g per pan for me.
    • Bake for 27-32 minutes, or until a toothpick inserted in the middle of the cakes comes out clean.  Transfer the baking pans to a wire cooling rack and let the cakes cool until they reach room temperature.

    To make the frosting:

    • Cream together butter and dulce de leche until completely smooth.
    • Add salt, powdered sugar and heavy cream and mix on medium/high about 3 minutes or until smooth. You can add a bit more powdered sugar or cream until desired consistency is achieved.

    To assemble cake:

    • Place one of the cake layers, top side up, on a cake plate or serving stand. Spread a small amount of frosting over the first layer. Top with fresh banana slices, toffee pieces and chocolate shavings.
    • Place the second cake layer, top side up, on top of the frosting. Repeat spreading the frosting, bananas, toffee and chocolate again over the second layer.
    • Place final cake layer, top side down.
    • Frost the entire cake, top and sides, with a thin crumb coat layer of the cream cheese frosting. Place in the fridge or freezer for about 10-15 minutes to chill.
    • Pull the chilled cake out, and frost the cake with the remaining frosting. Dollop bits of extra dulce de leche all along the top of the cake and then using a knife or a spoon, swirl it together. Sprinkle the top of the cake with extra banana slices, toffee bits and chocolate shavings.

    Notes

    Cakes will have the best results if made with room temperature ingredients. I like to pull my butter, eggs, sour cream and buttermilk out of the fridge an hour or two before I start baking.
    I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
    Make Ahead Instructions: The cake layers can be made in advance. Wrapped in plastic wrap and stored in the freezer until ready to frost and serve. The frosting can easily be made ahead of time and stored in the fridge in a sealed container. Remove frosting from the fridge an hour before you’re ready to frost the cake, to give it time to come to room temperature.
    Freezing Instructions: After baking the cake layers, allow them to cool completely, then wrap them well in plastic wrap and stick each layer in a ziplock freezer bag. They can be frozen for a few months. I usually just pull them out of the freezer once I am starting to make my frosting, or an hour or two before I want to assemble. You can also freeze individual slices of cake that are leftover. Just wrap in plastic wrap and store until ready to eat. Allow to thaw before serving.

    Nutrition

    Calories: 588kcalCarbohydrates: 77gProtein: 5gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 103mgSodium: 380mgPotassium: 112mgFiber: 1gSugar: 60gVitamin A: 846IUVitamin C: 1mgCalcium: 48mgIron: 0.5mg
    Keyword banana cake, banoffee cake, caramel buttercream
    Tried this recipe?Let us know how it was!

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