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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. 
Prep Time40 minutes
Cook Time40 minutes
Decorating Time45 minutes
Total Time1 hour 53 minutes
Course: Dessert
Cuisine: Cake
Keyword: Banana, Banoffee, Banoffee Cake, Cake, Caramel
Servings: 12 Servings
Author: Sarah Mark

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.