Banoffee Cake

I recently tried Banoffee pie for the first time, and immediately knew I had to make a banoffee cake!!

Banoffee pie comes from England! Traditionally, it’s made with bananas, cream and toffee. The crust can either be a buttery biscuit base, or made with crushed cookies and butter. Some variations even add in coffee or chocolate.

However, with this banoffee cake, I wanted to keep things pretty standard. I did end up throwing in some mini chocolate chips though, and they really made this cake!!

I had so much fun creating this cake, and the end result was this indulgent, fruity, banoffee cake.

It’s made with a delicious soft toffee filling, bananas, and whipped vanilla buttercream. It’s literally the stuff dreams are made of.

It’s such a fun cake year round, but I especially love it in the summer! I think the bananas make me think of sunshine and warm weather 🙂

banoffee cake recipe photo

Instructions:

To speed up this process, make the “toffee filling” a day in advance!! Place the can on its side in a large pot.

Toffee Filling

Fill the pot with water, making sure the water level is at least 2 inches above the can.

Set pot over high heat and allow to come to a simmer.

Reduce heat and simmer for 2 hours; check the pot every 30 minutes to ensure the water level stays above the can, adding boiling water as necessary to top it up.

Carefully remove the can from the water using tongs or a large spoon, and set on a wire rack to FULLY cool to room temperature. It is very important that the can is fully cooled before opening, otherwise the can may explode due to the heat and pressure!

Banana Cake Layers

The following day, make the banana cake layers. Preheat the oven to 350°F and grease and line four round 8 inch cake pans. Set aside.

Mash the bananas (you can use a fork or a mixer for this) and set aside. Whisk the flour, baking powder, baking soda, and salt together. Set aside.

Beat the butter, granulated sugar, and brown sugar together on high speed until smooth and fluffy (about 1 minute).

Use a spatula to scrape the sides and  bottom of the bowl as needed. Mix in the eggs, one at a time, then add the vanilla.

Beat on medium speed until combined, then beat in the mashed bananas, and lemon juice.

With the mixer on low speed, add the dry ingredients in three installments. Alternate with the buttermilk, and mixing each addition until just incorporated.

Carefully fold in the mini chocolate chips (not shown in the pictures, but I tried the recipe with them and it totally makes it!).

Do not over mix. The batter will be on the thick side, and there might be a few lumps of banana!

Divide batter evenly between 4 pans. Bake for about 26 minutes, or until a toothpick inserted in the center comes out (relatively) clean. Remove the cakes from the oven and set on a wire rack. Allow to fully cool in the pan.

Whipped Vanilla Buttercream

Once the banana cake layers are made, begin to work on the whipped vanilla buttercream.

In the bowl of a stand mixer, beat the butter on a medium speed for 30 seconds with a whisk attachment, until smooth.

Slowly add in the powdered sugar, 1 cup at a time.  

Alternate with small splashes of cream. Scrap the sides of the bowl with a spatula, to ensure all the powdered sugar is mixed in.

Add in any remaining heavy cream, then whip on high for about 1 minute.

Pour in the egg whites, and beat on high again for about 30 seconds. Add in the vanilla and salt, and mix until fully incorporated. The frosting should be rather thick, like whipped topping!

Cake Assembly

Stack and frost layers on a 10 inch, grease-proof, cardboard cake round.

Frost a ring of whipped vanilla buttercream around the perimeter of the layer, and add a generous scoop of the toffee filling into the center of the layer.

banoffee dulce de leche add

Spread evenly over the cake layer, and top with slices of fresh bananas.

Repeat with remaining layers, being sure it the toffee filling and bananas stay within the frosting boarder.

banoffee blog bananers

Cover the cake in a thin crumb coat with the vanilla frosting, and chill in the freezer or fridge for about 5 minutes.

bannoffee crumb coat

Once the crumb coat is firm to the touch, add a second layer of frosting. Smooth using a bench scraper. You can see a full tutorial on how to frost a cake with smooth sides here.

Banoffee Cake Decoration

Spread a thin ring of toffee around the base of the cake, and then use a large offset spatula to drag the toffee up the side of a cake.

Try to keep the angle of each frosting drag the same, to give the cake a cohesive look.

I ended up going around the cake twice, to really blend together all my toffee swoops.

banoffee toffee swipes

Smooth any over hanging frosting at the top of the cake into the center, using a bench scraper.

Top the cake with a circle of freshly slice bananas, and a drizzle of warmed leftover toffee (I heated the toffee in the microwave for about 15 seconds).

banoffee toffee drizzle

I’ve really been loving  simple cake tops lately, so I was obsessed with the finished look of this cake.

If you don’t plan to eat this cake immediately, the bananas on the top of the cake will brown!

To trouble shoot, you can either brush the bananas with lemon juice to prevent browning, or use banana chips.

This cake is truly delicious, and such a fun spin on a banana cake!!

image of banoffee cake sliced

Let Me Know What You Think!

Nothing makes me happier than when I get emails or DMs with photos of your amazing cakes. Please don’t hesitate to reach out to me with your triumphs, or questions <3

If you try this banoffee cake recipe, please tag me @chelsweets. Also use the #chelsweets so that I can see your amazing creations!

Yield: 25 servings

Banoffee Cake

Banoffee Cake
If you love banoffee pie, you'll love this banoffee cake!! It's made with fluffy banana cake layers, a delicious toffee filling, & whipped vanilla frosting!
Prep Time 1 hour
Cook Time 26 minutes
Additional Time 1 days
Total Time 1 days 1 hour 26 minutes

Ingredients

Banana Cake Layer Recipe (adapted from Sally's Baking Addiction)

  • 3 large ripe bananas (1 and 1/2 cups mashed)
  • 3 cups all-purpose flour (375 grams)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp lemon juice
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 and 1/2 cups buttermilk, at room temperature
  • 3/4 cup mini chocolate chips (not shown in pictures, but I added them to my livestream version of this cake and they totally make it!)

Toffee Filling / Dulce to Leche

  • 1 (14-ounce) can of sweetened condensed milk, label removed

Whipped Vanilla Buttercream Recipe

  • 4 sticks or 2 cups (434 grams) unsalted butter, room temperature
  • 8 cups (907 grams) powdered sugar
  • 1/2 tsp  salt
  • 3 Tbsp heavy cream
  • 1/4 cup egg whites
  • 2 tsp vanilla

Additional Decorations

  • 3-4 fresh bananas (optional) or banana chips for decoration

Instructions

Toffee Filling

  1. Fill the pot with water, making sure the water level is at least 2 inches above the can.
  2. Set pot over high heat and allow to come to a simmer.
  3. Reduce heat and simmer for 2 hours; check the pot every 30 minutes to ensure the water level stays above the can, adding boiling water as necessary to top it up.
  4. Carefully remove the can from the water using tongs or a large spoon, and set on a wire rack to FULLY cool to room temperature. It is very important that the can is fully cooled before opening, otherwise the can may explode due to the heat and pressure!

Banana Cake Layers

  1. The following day, make the banana cake layers. Preheat the oven to 350°F and grease and line four round 8 inch cake pans. Set aside.
  2. Mash the bananas (you can use a fork or a mixer for this) and set aside. Whisk the flour, baking powder, baking soda, and salt together. Set aside.
  3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth (about 1 minute).
  4. Use a spatula to scrape the sides and bottom of the bowl as needed. Mix in the eggs, one at a time, then add the vanilla.
  5. Beat on medium speed until combined, then beat in the mashed bananas, and lemon juice.
  6. With the mixer on low speed, add the dry ingredients in three installments, alternating with the buttermilk and mixing each addition just until incorporated.
  7. Carefully fold in the mini chocolate chips. Do not over mix. The batter will be on the thick side, and there might be a few lumps of banana!
  8. Divide batter evenly between 4 pans. Bake for about 26 minutes, or until a toothpick inserted in the center comes out (relatively) clean. Remove the cakes from the oven and set on a wire rack. Allow to fully cool in the pan.

Whipped Vanilla Buttercream

  1. Once the banana cake layers are made, begin to work on the whipped vanilla buttercream.
  2. In the bowl of a stand mixer, beat the butter on a medium speed for 30 seconds with a whisk attachment, until smooth.
  3. Slowly add in the powdered sugar, 1 cup at a time. 
  4. Alternate with small splashes of cream. Scrap the sides of the bowl with a spatula, to ensure all the powdered sugar is mixed in.
  5. Add in any remaining heavy cream, then whip on high for about 1 minute.
  6. Pour in the egg whites, and beat on high again for about 30 seconds. Add in the vanilla and salt, and mix until fully incorporated. The frosting should be rather thick, like whipped topping!

Banoffee Cake Assembly

  1. Stack and frost layers on a 10 inch, grease-proof, cardboard cake round.
  2. Frost a ring of whipped vanilla buttercream around the perimeter of the layer, and add a generous scoop of the toffee filling into the center of the layer.
  3.  Spread evenly over the cake layer, and top with slices of fresh bananas.
  4. Repeat with remaining layers, being sure it the toffee filling and bananas stay within the frosting boarder.
  5. Cover the cake in a thin crumb coat with the vanilla frosting, and chill in the freezer or fridge for about 5 minutes.
  6. Once the crumb coat is firm to the touch, add a second layer of frosting. Smooth using a bench scraper. You can see a full tutorial on how to frost a cake with smooth sides here.
  7. Spread a thin ring of toffee around the base of the cake, and then use a large offset spatula to drag the toffee up the side of a cake.
  8. Once the sides of the cake are completed, smooth any over hanging frosting at the top of the cake into the center, using a bench scraper.
  9. Top the cake with a circle of freshly slice bananas, and a drizzle of warmed leftover toffee (I heated the toffee in the microwave for about 15 seconds).

Notes

To speed up this process, make the "toffee filling" a day in advance!! Place the can on its side in a large pot.

If you don't plan to eat this cake immediately, the bananas on the top of the cake will brown! To prevent this, you can either brush the bananas with lemon juice to prevent browning, or use banana chips.

Nutrition Information

Yield

25

Serving Size

1

Amount Per Serving Calories 897 Total Fat 68g Saturated Fat 42g Trans Fat 0g Unsaturated Fat 23g Cholesterol 198mg Sodium 206mg Carbohydrates 71g Fiber 1g Sugar 54g Protein 4g

26 thoughts on “Banoffee Cake

  1. Hi Chelsey, this cake sounds amazing! I’m a huge banana and toffee fan so I’m really excited to try this. I have a question about the whipped vanilla buttercream. Your instructions say to add in melted chocolate but I don’t see chocolate on the ingredients list. Can you clarify? Thanks so much and keep on baking! Allison

  2. Hey Missy
    I love love your column and Instagram sites , ???
    Can’t wait to make your banana cake shown here but am confused as to how much chocolate and type????
    Please help me out here and keep on baking. ??

      1. Looks like it didn’t update – chocolate is still in there. Also you mention vanilla twice – when does it get added?

  3. I can’t wait to try and make this cake , just one question how much melted chocolate should I use and what kind ? It doesn’t seem to be in the ingredients list 🙁
    Thank you !! Launa

  4. Are egg whites necessary to add to the vanilla buttercream? I’ve never added them to frosting unless it was sm buttercream. If I wanted to omit them would I just use more cream? Thank you, can’t wait to assemble and eat this tonight!!?

  5. Hi, I just love looking at your amazing cakes! Just would like to know if the whipped vanilla buttercream is too sweet? You’ve included 8 cups of icing sugar. Is there an alternative? Thanks!

  6. Hi! I’m a huge banofee fan. One question, the bananas on top for decoration, won’t they turn black after sometime?

      1. Hey! Your recipe shows only 1.5 cups of sugar, not 3. So with 1.5 cups sugar, isn’t 3.25 cups of flour a bit too much?

      2. There also are a ton of bananas! They add a lot of sugar to the recipe, so it all balances out in the end 🙂

Let me know what you think!