Banoffee Cake
This Banoffee Cake has a banana and brown sugar sponge, and caramel buttercream and is topped with banana chips and a caramel drizzle.
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Banoffee Cake
For this cake, I went with my traditional cake base ingredients of self-raising flour, eggs, butter and sugar. I then added in ripened bananas and swirled some caramel through it too.
I decided to use light brown sugar in this recipe to give the cake a lovely and caramelly flavour which works perfectly with the banana and the caramel swirl.
Related Recipe
To make the cake batter you can use either unsalted butter or a baking spread like Stork, both work perfectly in this recipe.
Bananas
So, the main star of this Banoffee Cake is the bananas. Just like if you are making banana bread the bananas do need to be very ripe for this cake.
If you have bananas but they aren’t ripe enough for this cake then pop them into the oven at 180C for 30 minutes, and turn them halfway through. The skins will go completely black but the bananas will be perfect for this cake.
Caramel
I used the same caramel in the cake as in the buttercream. It needs to be a thick gloopy caramel, I used carnations caramel. If you use a caramel that is too runny, you won’t get the thick swirls through the cake and the buttercream will be far too runny.
Cake Tins
I always use an 8″ round loose-bottomed cake tin for cakes. I just find that it is the perfect size for a cake to share with friends and family.
The loose-bottomed part of the tin is just a personal preference. I find it so much easier to get the cakes out once they have baked without them breaking.
Baking
The cake needs to be baked in the oven for 30-35 minutes. The baking time will solely depend on your oven, no two are the same.
There are a few different ways to tell if your cakes are baked and remember and check both. You can gently press down on the top of the cake, if it springs back to its original shape when you remove your finger then they are ready. If you end up with a slight dent in the top of your cake (don’t worry we can hide this with buttercream) then the cakes aren’t ready pop them back into the oven for 3-4 minutes and repeat.
Another way to test the cakes is by using a cake skewer and testing the thickest part of the cake. If the skewer comes out with batter on then the cakes aren’t ready. Pop them back into the oven for 3-4 minutes and repeat until the skewer comes out clean.
Cooling
The cakes need to be cooled completely before you decorate them. Leave them to cool for 15-20 minutes in the tin before moving them onto a wire rack to cool fully.
if you try to move the cakes out of the tins too quickly then you run the risk of them breaking and splitting so it is always best to let them cool slightly before moving them.
If your cakes have domed in the oven, put them dome-side down on the wire cooling rack. This way the weight of the cake will flatten the dome.
Buttercream
So, I went with a traditional American buttercream for this cake. American buttercream is probably the easiest and most delicious buttercream ever!
Beat together the butter and sugar until it is thick and creamy.
For the buttercream, you must use unsalted butter. A baking spread like Stork is perfect for the cake but not the buttercream. It needs to be unsalted butter.
Add in the caramel and mix this through. If the buttercream is too thick add in 1tbsp of whole milk and beat again. Repeat until the buttercream is the desired consistency.
I piped the buttercream onto the cake using a 1M piping tip and these piping bags.
To finish the cake off I drizzled over some leftover caramel, which I warmed in the microwave for 10 seconds to soften slightly, and decorated with some banana chips.
Alternative
The brown sugar in the cake can be substituted for caster sugar.
The caramel swirl in the cake is completely optional.
Equipment
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Banoffee Cake
Ingredients
For the Banoffee Cake
- 325 g Light Brown Sugar
- 325 g Unsalted Butter or Stork
- 325 g Self-Raising Flour
- 7 Large Eggs
- 1 tsp Baking Powder
- 3 Ripe Large Bananas
- 200 g Caramel
For the Buttercream
- 250 g Unsalted Butter
- 500 g Icing Sugar
- 50 g Caramel
- 3-4 tbsp Whole Milk (optional)
For the Decorations
- Leftover Caramel
- Banana Chips
Instructions
To Make the Banoffee Cake
- Preheat the oven to 180C (160C Fan). Line two 8” cake tins with greaseproof paper and leave it to one side.
- Add your bananas to a bowl and mush until they are soft and mushy, leave to one side.
- In a large bowl, whisk together the sugar and butter until light and fluffy.
- Add in the flour, eggs, baking powder and bananas. Whisk until all the ingredients are combined.
- Split the mixture between your two cake tins.
- Add spoonfuls of caramel randomly onto the top of each cake. Using a skewer swirl these through the mixture.
- Bake in the oven for 35-40 minutes. You will know they are ready when they are springy to touch.
- Leave them to cool in the cake tin for 15-20 minutes and then remove and put them on a wire rack to cool fully.
To Make the Caramel Buttercream
- Beat the butter in your bowl for 5-10 minutes until pale in colour.
- Add in the icing sugar and caramel sauce and mix until completely combined.
- If the buttercream is too thick, add a tablespoon of milk and mix again. Repeat until the buttercream is the desired consistency.
- Pop the buttercream into a piping bag with your piping tip and leave to one side.
Putting it All Together
- Place your first cake onto your serving plate and pipe on the buttercream.
- Drizzle over the salted caramel sauce. If the sauce is too thick to drizzle put it into the microwave for 10-20 seconds to soften.
- Place your second cake on top and pipe the buttercream on.
- Drizzle over the remaining caramel sauce, decorate with banana chips and enjoy!
Notes
- This Banoffee Cake will last 3+ days in an airtight container.