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Banoffee Cake
4.6 from 22 votes

Banoffee Cake

This delicious Banoffee Cake is easy to make all in one bowl. A buttery soft banana sponge drenched with caramel and topped with whipped cream.

Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
Servings: 14 -16 slices
Calories: 568 kcal
Course: Cake
Cuisine: British

Ingredients

  • 350 g all-purpose flour plain/ all purpose flour, 2 ¾ cups
  • 330 g sugar 1 ⅔ cups
  • 1 tbsp baking powder
  • ½ tbsp bicarbonate of soda
  • 200 g unsalted butter softened, or margarine, 7/8 cup
  • 3 egg large
  • 2 banana mashed well or liquidised, ripe
  • 2 tbsp milk
  • 1 tbsp Angostura bitters
Caramel Drizzle
  • 394 g condensed milk 14 oz tin
  • 5 tbsp dulce de leche or Caramel
  • 1 tsp Angostura bitters
  • salt to taste, large pinch, sea salt
Cream Frosting
  • 480 ml cold cream double /heavy cream, 2 cups
  • 100 g icing sugar 1 cup
  • 2 tsp vanilla extract or vanilla paste
To decorate
  • 1 banana sliced
  • 3 Biscoff cookies powdered

Instructions

    Cup of Yum
  1. Preheat the oven to 170C (340F). Spray a 23cm (9 in) springform cake tin with cake release or grease with softened butter and dust with flour shaking out any excess. Line the bottom of the tin with baking paper.
  2. Put the flour and sugar in large bowl. Add the baking powder and bicarbonate of soda and mix together using a balloon whisk.
  3. Add the softened butter, eggs, milk, Angostura Bitters and mashed bananas.
  4. Start beating together on low speed setting using a hand mixer (or in a stand mixer using paddle attachment).
  5. Increase the speed to maximum once the ingredients have been incorporated. Beat for a minute then stop and scrape the bottom and sides of the bowl with a spatula. Beat again until the batter is completely smooth.
  6. Transfer the batter into the prepared cake tin and bake for 55 minutes to an hour. If the cake is colouring too rapidly then tent with foil after 25 minutes (but avoid keeping the oven door open for long). Do not place the foil directly onto the cake tin, make sure it is has a gap at the top to allow the cake space to rise properly.
  7. Check the cake is done by inserting a skewer in the centre - it should come out clean, the cake should be well risen, golden and springy to the touch. Leave to cool in the tin.
Add the Caramel
  1. Combine condensed milk, Dulce de Leche, Angostura Bitters and salt in a measuring jug.
  2. Use a skewer to poke holes over the whole cake then pour half of the caramel over the centre of the cake. Use a spatula to spread the caramel and encourage it to soak into the holes. Gradually add more of the caramel but reserve some to drizzle over cake.
  3. Run a knife along the edge of the tin, open the cake tin and carefully transfer the cake onto a plate.
Make the Frosting
  1. Add the (cold!) double cream, icing sugar and vanilla extract (or paste) to a bowl and whisk on low speed setting, gradually increasing speed until you have firm peaks. You can do this with a hand mixer or in your stand mixer using the whisk attachment.
  2. Pipe or spread the cream over the cake.
  3. Drizzle the remaining caramel over the cake and sprinkle with the cookie crumbs. Add the banana slices and serve immediately or keep in the fridge until ready to share.

Notes

  • This cake is so easy that even novice bakers will find it a doddle to make. Even so there’s a few things you need to know to achieve lemony perfection!
  • This cake is so easy that even novice bakers will find it a doddle to make. Even so there’s a few things you need to know to achieve lemony perfection!
  • Unless specified otherwise all your ingredients including butter eggs and milk should be at room temperature in order to achieve a smooth batter. If one or more of the ingredients are cold they will cause your batter to split or look curdled.
  • To prevent your cakes sticking to the pans, properly grease the cake tin with a little softened butter and then sprinkle with flour shaking out any excess. I prefer to use a cake release spray for most of my baking.
  • For this lemon cake you can use a 23cm (9in) springform cake tin, a loose bottomed tin or a regular cake tin. If you use the latter make sure to be very careful when turning out the cake as the top will be moist from the caramel - ideally put the cake in the freezer first so it is easier to transfer.
  • Oven temperatures can vary so set a timer for 5 minutes before the specified time. The cake is done when the top is springy to the touch, the cake has just started to pull away from the edge of the tin and a skewer or toothpick inserted in the centre comes out clean or with a few moist crumbs.
  • Avoid opening the oven too often – or too early! - to check if the cake is done or your oven will start losing heat.  
  • Unless specified otherwise all your ingredients including butter eggs and milk should be at room temperature in order to achieve a smooth batter. If one or more of the ingredients are cold they will cause your batter to split or look curdled.
  • To prevent your cakes sticking to the pans, properly grease the cake tin with a little softened butter and then sprinkle with flour shaking out any excess. I prefer to use a cake release spray for most of my baking.
  • For this lemon cake you can use a 23cm (9in) springform cake tin, a loose bottomed tin or a regular cake tin. If you use the latter make sure to be very careful when turning out the cake as the top will be moist from the caramel - ideally put the cake in the freezer first so it is easier to transfer.
  • Oven temperatures can vary so set a timer for 5 minutes before the specified time. The cake is done when the top is springy to the touch, the cake has just started to pull away from the edge of the tin and a skewer or toothpick inserted in the centre comes out clean or with a few moist crumbs.
  • Avoid opening the oven too often – or too early! - to check if the cake is done or your oven will start losing heat.  

Nutrition Information

Calories 568kcal (28%) Carbohydrates 73g (24%) Protein 7g (14%) Fat 28g (43%) Saturated Fat 17g (85%) Cholesterol 123mg (41%) Sodium 284mg (12%) Potassium 353mg (8%) Fiber 1g (4%) Sugar 49g (98%) Vitamin A 1003IU (20%) Vitamin C 3mg (3%) Calcium 155mg (16%) Iron 2mg (11%)

Nutrition Facts

Serving: 14 -16 slices

Amount Per Serving

Calories 568

% Daily Value*

Calories 568kcal 28%
Carbohydrates 73g 24%
Protein 7g 14%
Fat 28g 43%
Saturated Fat 17g 85%
Cholesterol 123mg 41%
Sodium 284mg 12%
Potassium 353mg 8%
Fiber 1g 4%
Sugar 49g 98%
Vitamin A 1003IU 20%
Vitamin C 3mg 3%
Calcium 155mg 16%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.