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

Banoffee Cake

Brooke Homec
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 11 votes
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Prep Time 30 minutes
Cook Time 27 minutes
1 hour
Total Time 1 hour 57 minutes
Course Dessert
Cuisine American
Servings 16
Calories 588 kcal

Ingredients
 

For the Cake:

  • 1½ cups (225 g) mashed brown bananas about 3
  • 1 teaspoon lemon juice
  • 2¾ cups (385 g) cake flour, all purpose can work
  • 1 teaspoon baking soda
  • ½ teaspoon (0.5 teaspoon) salt
  • ½ teaspoon (0.5 teaspoon) cinnamon
  • ½ cup (113.5 g) butter room temperature
  • ¾ cup (150 g) granulated sugar
  • ¾ cup (165 g) brown sugar
  • ¼ cup (59.15 ml) neutral oil canola, vegetable, melted coconut
  • 3 large eggs room temperature
  • 1 tablespoon vanilla
  • ¼ cup (57.5 g) sour cream room temperature
  • 1 cup (240 g) buttermilk room temperature

For the Filling:

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

For the Frosting:

  • 1½ cups (340.5 g) butter room temperature
  • ⅓ cup (75.33 g) dulce de leche or caramel sauce
  • 5 cups (600 g) powdered sugar
  • ⅛ teaspoon (0.13 teaspoon) salt
  • 1-2 tablespoon (1 tablespoon) heavy cream or milk
  • 1-2 tablespoon (1 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
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