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Banoffee Cake

Banoffee cake is a delicious, easy dessert perfect for any holiday or special occasion! 

Made with overripe bananas for an ultra moist banana cake then covered in a homemade caramel sauce, and silky caramel buttercream. This Banoffee cake recipe will become a family favorite in no time.

Top shot of cake with caramel and bananas on top, sitting on cake stand.

Banoffee Cake

If you’re a fan of banana bread, then you are going to absolutely fall in love with this delicious Banoffee cake! A traditional English dessert, this sweet, buttery cake is made from overripe bananas, topped with a homemade frosting, then drizzled with a delicious caramel sauce that you can whip up right at home.

Made from scratch, start to finish, Banoffee cake is the perfect dessert for holidays, birthdays, or any special occasion. It’s also easy enough to make during the week for a nice surprise after a hectic day at work or school.

Slice of banana and caramel cake on white plate next to gold fork.

Why You’ll Love This Banoffee Cake

There are so many reasons I love Banoffee cake, and not just because it’s so delicious!

  • It’s easy. Baking is all about the details and measurements, but once you have that down, it’s a breeze! This cake recipe, complete with my detailed, step-by-step directions, is perfect for experienced and novice bakers alike. Plus, you can make the homemade frosting and caramel sauce while the cake bakes — so much time saved!
  • It’s festive. I must say, this is a beautiful cake. Decorated with tasty bananas and dripping with sweet caramel, this cake is easy enough for an anytime dessert and elegant enough for your next special occasion.

Woman holding spoon dripping caramel sauce onto banoffee cake.

Tips & Tricks

  • Enjoy it fresh. There really is nothing like a fresh cake. It’s moist, buttery and the ingredients are perfectly balanced! While you can freeze Banoffee cake, I would recommend against it. It’s not the easies make ahead dessert, as not all parts of the cake freeze well. That being said, if you do need to freeze, you can store your Banoffee cake in the freezer for up to 3 months. When you’re ready to enjoy, you’ll just need to allow the cake to thaw overnight in the refrigerator.
  • Keep the leftovers. I’m all about sweets that have a shelf life longer than a day! Why? Well, who doesn’t want to sneak a little bit of cake in the afternoon? If you end up with leftovers (accidentally or on purpose), you can keep your Banoffee cake in the fridge for 2-3 days. I’d recommend wrapping it in plastic wrap to help the cake maintain it’s freshness.
  • Save your bananas. I know it’s tempting to toss your overripe, brown and bruised bananas — but remember, they are PERFECT for baking! Whether you’re making this Banoffee cake for Easter or Mother’s Day, or just whipping up some banana bread over the weekend, there are so many delicious ways to use those overripe bananas.

Ingredients for caramel and banana cake spread out on white countertop.

Ingredients

For the Cake:

  • Milk
  • Lemon juice
  • Butter
  • Light brown sugar
  • Granulated sugar
  • Eggs
  • Vanilla extract
  • Kosher Salt
  • Ground cinnamon
  • Baking soda
  • Flour
  • Overripe bananas

For the Caramel Sauce:

  • Granulated sugar
  • Unsalted butter
  • Heavy cream
  • Sea salt

For the Frosting:

  • Unsalted butter
  • Vanilla extract
  • Powdered sugar
  • Kosher salt
  • Caramel sauce (above)
  • Banana

Step by step photos of how to make banoffee cake.

How to Make Banoffee Cake

Step 1: Begin Cake. Preheat the oven to 350 F. Grease, flour and line 2- 8 inch cake tins with parchment paper and set aside.

Step 2: Make buttermilk. In a small measuring cup add milk and lemon juice, mix together and allow mixture to sit for 10-15 minutes to ‘curdle’ and become buttermilk.

Step 3: Begin batter. In a bowl fitted with a stand or hand mixer, add butter, light brown sugar and granulated sugar. Beat mixture for 3-4 minutes or until light and fluffy. Add in vanilla extract and beat eggs in one at a time on low speed.

Finished banoffee cake on cake stand.

Step 4: Combine batter ingredients. In a medium bowl mix together sifted flour, salt, cinnamon and baking soda together. Alternate milk and flour mixture to wet batter mixture and mix together until just incorporated. Remove from the mixer and fold in mashed bananas.

Step 5: Bake. Divide cake batter into cake tins evenly and smooth out the tops. Bake for 30-35 minutes or until a toothpick comes out clean in the center. Allow cakes to cool for 20-30 minutes and then remove from tins and finish cooling on a cooling rack.

Step 6: Prepare Caramel Sauce. In a heavy bottom saucepan heat sugar on medium heat until melted, about 5-10 minutes. Stir consistently with a wooden spoon and be VERY careful not to burn. The color should be an amber brown. Any darker and you have burned your sugar. Add in butter slowly and stir until melted. Very slowly add in heavy whipping cream.

NOTE: The butter and cream will splatter and bubble up because they are a different temp to the sugar, so be careful!

Close up shot of banoffee cake with caramel dripping down the side.

Step 7: Thicken caramel sauce. Continue to boil and stir for another 30 seconds to 1 minute. At this point we are just trying to thicken the caramel. Remove pan from heat add in salt and stir. Transfer caramel to a glass jar and cool completely before refrigerating. To reheat the caramel place jar in microwave for two 30 second increments, stirring after the first.

Step 8: Make Frosting. In a large bowl fitted with a stand or hand mixer beat butter for 3-4 minutes or until light and fluffy. Add in vanilla extract and 1 cup of powdered sugar at a time on low speed until incorporated.

Step 9: Combine frosting and caramel sauce. Beat in caramel sauce until well incorporated. If frosting feels too thin, add in ½ cup powdered sugar at a time and if too thick add in 1 tbsp of heavy cream in.

Slice of banana caramel cake being taken from whole cake off of cake stand.

Looking for more delicious dessert recipes? Give these a try!

Woman putting fork into banana caramel cake with slices cut out.

Other cake recipes to try:

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Top shot of cake with caramel and bananas on top, sitting on cake stand.

Banoffee Cake

  • Author: Elizabeth Van Lierde
  • Prep Time: 30
  • Cook Time: 60
  • Total Time: 1 hour 30 minutes
  • Category: Sweets
  • Method: Oven

Description

Made with overripe bananas drizzled in a homemade caramel sauce, this Banoffee cake is the perfect Easter treat or Mother’s Day dessert.


Ingredients

Scale

For cake:

  • 1 ½ cups milk
  • 2 tbsp fresh lemon juice
  • ¾ cup butter, at room temp
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 3 eggs
  • 2 tsp pure vanilla extract
  • 1 tsp kosher salt
  • 2 tsp ground cinnamon
  • 1 ½ tsp baking soda
  • 3 cups all purpose flour, sifted
  • 3 medium overripe bananas, mashed

For caramel sauce:

  • 1 cup granulated sugar
  • 6 tbsp unsalted butter, diced
  • ½ cup heavy cream
  • ½ tsp sea salt

For frosting:

  • 1 cup (2 sticks) unsalted butter, at room temp
  • 2 tsp vanilla extract
  • 22 ½ cups powdered sugar, sifted
  • ¼ tsp kosher salt
  • cup caramel sauce, cooled
  • Extra banana slices for topping

Instructions

  1. For cake: Preheat the oven to 350 F. Grease, flour and line 2- 8 inch cake tins with parchment paper and set aside. 
  2. In a small measuring cup add milk and lemon juice, mix together and allow mixture to sit for 10-15 minutes to ‘curdle’ and become buttermilk. 
  3. In a bowl fitted with a stand or hand mixer, add butter, light brown sugar and granulated sugar. Beat mixture for 3-4 minutes or until light and fluffy. Add in vanilla extract and beat eggs in one at a time on low speed. 
  4. In a medium bowl mix together sifted flour, salt, cinnamon and baking soda together. Alternate milk and flour mixture to wet batter mixture and mix together until just incorporated. Remove from the mixer and fold in mashed bananas. 
  5. Divide cake batter into cake tins evenly and smooth out the tops. Bake for 30-35 minutes or until a toothpick comes out clean in the center. Allow cakes to cool for 20-30 minutes and then remove from tins and finish cooling on a cooling rack. 
  6. While the cake is baking prepare the caramel sauce
  7. In a heavy bottom saucepan heat sugar on medium heat until melted, about 5-10 minutes. Stir consistently with a wooden spoon and be VERY careful not to burn. The color should be an amber brown. Any darker and you have burned your sugar. Add in butter slowly and stir until melted. Very slowly add in heavy whipping cream.
  8. *Note the butter and cream will splatter and bubble up because they are a different temp to the sugar, so be careful!* 
  9. Continue to boil and stir for another 30 seconds to 1 minute. At this point we are just trying to thicken the caramel. Remove pan from heat add in salt and stir. Transfer caramel to a glass jar and cool completely before refrigerating. To reheat the caramel place jar in microwave for two 30 second increments, stirring after the first.
  10. For frosting: In a large bowl fitted with a stand or hand mixer beat butter for 3-4 minutes or until light and fluffy. Add in vanilla extract and 1 cup of powdered sugar at a time on low speed until incorporated. 
  11. Beat in caramel sauce until well incorporated. If frosting feels too thin, add in ½ cup powdered sugar at a time and if too thick add in 1 tbsp of heavy cream in.

Keywords: banoffee cake, cake, dessert

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