Name: Banoffee Cake Recipe
Prep time: 1 h
Cook time: 30 min
Total time: 7 h 30 min
Cuisine: English
Ingredients: 14 oz. can of sweetened condensed milk, label removed (397g); 1 1/2 cups ripe bananas, mashed – about 3 large bananas (450g); 2 tsp lemon juice (8g); 3 cups all-purpose flour (375g); 1 tsp baking powder (4g); 1 tsp baking soda (6g); 1/2 tsp fine salt (3g); 1 cup unsalted butter, room temperature (226g); 1 cup granulated sugar (200g); 2/3 cup packed light brown sugar (133g); 3 large eggs, room temperature (168g); 2 tsp vanilla extract or vanilla bean paste (8g); 1 1/2 cups buttermilk, room temperature (360g); 3/4 cup mini chocolate chips or chopped chocolate – optional (135g); 2 cups unsalted butter, room temperature (452g); 3 Tbsp heavy whipping cream, room temperature (45g); 2 tsp vanilla extract or vanilla bean paste (8g); 1/2 tsp fine salt (3g); 6 cups powdered sugar (750g); 1/4 cup pasteurized egg whites – optional (60g); 4-5 fresh bananas – optional, for layering and topping

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Introduction

If you love banoffee pie, this banoffee cake is sure to become a favorite! Featuring fluffy banana cake layers, a rich toffee filling, and whipped vanilla frosting, it’s a delightful twist on a classic dessert perfect for any occasion.

A white plate holds three slices of layered cake with a light brown crumb mixed with darker pieces, each slice showing three thick layers separated by smooth white cream. The cake looks soft and moist, and there is extra cream spread on the side of the plate. A shiny golden fork rests on the plate, with a woman's hand gently holding the fork. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Toffee Filling / Dulce de leche: 14 oz. can sweetened condensed milk (label removed)
Banana Cake Layer:

1 1/2 cups ripe bananas, mashed (about 3 large bananas)
2 tsp lemon juice
3 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp fine salt
1 cup unsalted butter, room temperature
1 cup granulated sugar
2/3 cup packed light brown sugar
3 large eggs, room temperature
2 tsp vanilla extract or vanilla bean paste
1 1/2 cups buttermilk, room temperature
3/4 cup mini chocolate chips or chopped chocolate (optional)

Whipped Vanilla Frosting:

2 cups unsalted butter, room temperature
3 Tbsp heavy whipping cream, room temperature
2 tsp vanilla extract or vanilla bean paste
1/2 tsp fine salt
6 cups powdered sugar
1/4 cup pasteurized egg whites (optional)

4-5 fresh bananas for additional filling and decoration (optional)

Instructions

Step 1: Make the toffee filling first. Place the can of sweetened condensed milk (label removed) on its side in a large pot and cover with water at least 2 inches above the can. Bring to a simmer over high heat, then reduce heat and simmer for 2 hours, topping up water as needed. Remove carefully with tongs and let cool completely before opening.
Step 2: Preheat the oven to 350°F (175°C). Grease and line three 8-inch cake pans. Mash bananas and mix with lemon juice to prevent browning.
Step 3: In a bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
Step 4: Add eggs one at a time, then mix in vanilla. Alternately add dry ingredients and buttermilk in batches, beginning and ending with dry ingredients. Mix in mashed bananas, then fold in chocolate chips if using.
Step 5: Divide batter evenly among pans and bake 28-32 minutes or until a toothpick comes out clean. Cool completely in pans on wire racks.
Step 6: For the frosting, beat butter on medium-high speed until lightened, about 2 minutes. Add cream, vanilla, and salt, mixing until combined. Gradually add powdered sugar on low speed, then beat in egg whites if using. Whip on high until fluffy and thick.
Step 7: Assemble the cake by placing the first layer on a cake board or plate. Spread a thin layer of frosting, pipe a ring of frosting around the edge, chill briefly until firm, then spread one-third of the toffee filling inside the ring and top with banana slices. Repeat with remaining layers.
Step 8: Cover the cake with a thin crumb coat of frosting and chill until firm. Apply a second, thicker layer of frosting and smooth the sides. Decorate with a ring of toffee at the base, dragged up the sides, and top with banana slices or chips and a drizzle of warmed toffee.

Tips & Variations

Use room temperature ingredients for better mixing and texture.
Weigh your cake pans with batter to ensure even layers.
Chill cake layers before assembling to make stacking easier.
For less sweet frosting, consider swapping to a Swiss meringue or cream cheese frosting.
Brush banana slices with lemon juice to prevent browning or use banana chips instead.
Freeze cake layers in advance to break up the process.

Storage

Store the assembled cake covered in the fridge for up to 3 days. The frosting helps keep the cake moist and fresh. The toffee filling can be refrigerated for up to 2 weeks once opened or kept unopened for up to 3 months. Leftover frosting stores well in an airtight container in the fridge for up to a month or frozen for up to 3 months—just re-whip after thawing. Avoid freezing the finished cake, as bananas can develop an undesirable texture.

How to Serve

A white plate on a white marbled surface holds three slices of layered cake, each slice showing a light brown, crumbly texture with visible pieces of nuts or raisins. Between each layer, there is a smooth, creamy white frosting that looks soft and thick. The top layer of frosting is more spread out and slightly glossy. To the side of the cake slices, a golden fork with cake crumbs on it lies diagonal on the plate. The lighting is bright and natural, giving the cake a fresh and inviting look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the toffee filling in advance?

Yes, making the toffee filling a day or more ahead saves time on baking day. Once cooled, it keeps well in the fridge for up to 2 weeks or unopened for 3 months.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 1/2 tablespoons of lemon juice or white vinegar to 1 1/2 cups of milk. Let it sit for 5-10 minutes before using.