Decadent Banoffee Cake: Your New Favorite Dessert!

Hey there, sweet tooth! Ready to bring some irresistible charm to your kitchen? This homemade Banoffee Cake is a delightful twist on the classic banoffee pie—and trust me, it’s way better than store-bought. With its creamy caramel layers, tender sponge, and the irresistible aroma of bananas and buttery caramel wafting through your home, you’ll be hooked from the first bite.

It’s surprisingly quick and simple, thanks to pantry staples like sweetened condensed milk, ripe bananas, and a splash of cream. No fuss, just pure joy—plus, a little magic from your own hands. And hey, who needs a fancy bakery when you’ve got all the ingredients right in your cupboard? Let’s just say this cake is a real ‘bana-fied’ treat—pun fully intended! If you’re craving more easy, crowd-pleasing desserts, try whipping up a batch of your favorite quick salsa or pesto next. But for now, get those aprons on—you’re in for a sweet ride!

Banoffee Cake

This Banoffee Cake features a moist sponge layered with rich caramel made from sweetened condensed milk and ripe bananas. The cake's final appearance showcases smooth caramel oozing between tender layers topped with sliced bananas and whipped cream, resulting in a sweet, creamy, and visually appealing dessert with contrasting textures.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 8

Course: Main Course

Cuisine: dessert

Calories: 420

Ingredients Equipment Method

Ingredients

  

• 1 ½ cups all-purpose flour sifted
• 1 cup granulated sugar
• ½ cup unsalted butter melted
• 3 large eggs room temperature
• 2 ripe bananas mashed
• 1 can sweetened condensed milk for caramel
• 2 large ripe bananas sliced for topping
• 1 cup heavy cream whipped
• 2 tablespoons granulated sugar for whipped cream

Equipment

• Mixing bowls
• Electric mixer or whisk
• 9-inch Springform pan
• Saucepan
• Cooling rack
• Spatula
• Knife

Method

 

1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine the sifted flour and sugar, then add the melted butter and eggs. Use an electric mixer or whisk to blend until the batter is smooth and slightly fluffy.
   
2. Pour the batter into a greased 9-inch springform pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely on a cooling rack.
   
3. While the cake cools, pour the sweetened condensed milk into a saucepan. Cook over low heat, stirring constantly, until the mixture thickens and turns a rich caramel color. This takes about 10-15 minutes. Remove from heat and let cool slightly.
   
4. Spread the warm caramel evenly over the cooled cake layer. Use a spatula to smooth the surface and allow it to set slightly.
   
5. Top the caramel layer with sliced ripe bananas. In a separate bowl, whip the heavy cream with sugar until soft peaks form. Spread or pipe the whipped cream over the bananas, covering the top completely.
   
6. Garnish with additional banana slices if desired. Chill the cake for at least 1 hour before serving to allow flavors to meld and texture to set.

This Banoffee Cake is a total showstopper, and I bet you’ll be saving this recipe for special occasions—and maybe even everyday indulgence! To elevate it even more, try topping it with a dollop of whipped cream and a drizzle of caramel sauce before serving. Can’t wait to hear how yours turns out—share your pics and tips below. Happy baking!