This Banoffee cake recipe is a delightful spin on the classic Banoffee pie, a beloved dessert that has captivated sweet tooths around the globe with its irresistible combination of flavors. However, we’re not just making any banoffee cake; we’re creating a masterpiece that marries the moistness of perfectly baked cake with the luscious layers of bananas and heavenly toffee. It’s a cake that promises to be the centerpiece of any gathering, turning heads and eliciting those “wow” moments from the first bite.
As you might have guessed, this recipe is personal to me. It brings back memories of rainy afternoons spent in my grandmother’s kitchen, where the warmth of the oven and the smell of caramelized bananas filled the air. I’ve tweaked and perfected it over years of joyful baking and sharing with loved ones.
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How to make Banoffee cake
Banoffee cake is a delicious dessert that combines the flavors of bananas and toffee (hence the name “Banoffee”). It typically consists of layers of sponge cake, sliced bananas, toffee or caramel sauce, and whipped cream.
Ingredients:
For the Cake:
1 ¾ cups all-purpose flour
¾ cup granulated sugar
½ cup unsalted butter at room temperature
2 large eggs at room temperature
2 ripe bananas, mashed
½ cup buttermilk
1 teaspoon vanilla extract
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
For the Toffee Sauce:
1 cup brown sugar, packed
½ cup unsalted butter
1 cup heavy cream
1 teaspoon vanilla extract
A pinch of salt
For the Filling and Topping:
2 to 3 ripe bananas, sliced (for layering and garnishing)
2 cups heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract
Chocolate shavings or cocoa powder for garnish (optional)
Instructions:
1. Prepare the Cake:
Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the mashed bananas and vanilla extract.
Combine the flour, baking powder, baking soda, and salt in a separate bowl. Gradually add this to the butter mixture, alternating with the buttermilk, until just combined.
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Make the Toffee Sauce:
Combine brown sugar and butter in a medium saucepan over medium heat. Stir until the butter is melted and the mixture is smooth.
Add the heavy cream, vanilla extract, and a pinch of salt. Bring to a boil, then reduce the heat and simmer for about 5 minutes, stirring constantly, until thickened. Remove from heat and let cool to room temperature.
3. Assemble the Cake:
Whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
Place one cake layer on your serving plate. Spread a generous layer of whipped cream over the top, followed by a layer of sliced bananas. Drizzle with toffee sauce.
Top with the second cake layer. Cover the top with the remaining whipped cream, decorate with banana slices, and drizzle more toffee sauce over the top. Garnish with chocolate shavings or a dusting of cocoa powder, if desired.
Tips for Perfect Banoffee Cake:
Banana Ripeness: Use overripe bananas for the cake batter. They’re sweeter and mashed more easily, resulting in a moist and flavorful cake.
Toffee Sauce Consistency: Allow the toffee sauce to cool to room temperature before using it. It thickens as it cools, making it easier to layer without it seeping into the cake layers too much.
Whipped Cream Stiffness: Ensure your whipped cream is whipped to stiff peaks. This will help it hold up better between the layers and on top of the cake, especially if you’re planning to serve the cake a few hours later.
Assembling: If the cake layers have domed on top, trim them flat with a serrated knife before making for a more stable and professional-looking cake.
Serving: This cake is best served the day it’s made but can be refrigerated and enjoyed within 2 days for best taste and texture. The bananas may brown slightly, but it will still be delicious.
Customization: Feel free to add chopped nuts like walnuts or pecans between layers or on top of the cake for an added crunch.
What to serve with
When serving Banoffee Cake, its rich and sweet profile makes it a standalone star of any dessert table. However, pairing it with complementary beverages and lighter treats can round out the experience, making it even more delightful. Here are a few suggestions
Coffee: A freshly brewed cup of coffee is a classic pairing. The bitterness can balance the sweet toffee and banana flavors. An espresso or a strong Americano works exceptionally well.
Tea: For tea lovers, a robust black tea like Earl Grey offers a citrusy contrast to the cake’s sweetness, while Chamomile tea provides a gentle, soothing accompaniment.
Dessert Wine: If you fancy something stronger, a dessert wine such as a Port or a Moscato d’Asti can stand up to the cake’s sweetness and complement its dessert nature.
Milk: For a comforting combination, serve a cool glass of milk with the cake. This is great for kids or anyone who prefers a classic pairing.
Light Treats and Sides:
Fruit Salad: A fresh fruit salad with sharper, tangy fruits can cleanse the palate between bites of cake. Think berries, kiwi, or citrus segments.
Sorbet: A lemon or raspberry sorbet is a refreshing option that can cut through the decadence of the Banoffee Cake.
Cheese Board: Surprisingly, a cheese board with milder cheeses such as Brie or Camembert can be a sophisticated side to a sweet dessert.
After-Dessert Sweet Treats:
Dark Chocolate: Pieces of dark chocolate with a cocoa content of 70% or higher provide a bitter contrast that can enhance the experience.
Nuts: A selection of roasted nuts, like almonds or hazelnuts, offer a crunchy texture variation and a nutty flavor that pairs well with the cake’s components.
Ingredients Substitutes
Creating a Banoffee Cake offers flexibility. You can substitute ingredients based on dietary preferences and availability or simply experiment with flavors.
Cake Base Substitutes:
All-Purpose Flour: For a gluten-free version, use a 1:1 gluten-free flour blend. Almond flour can also be used for a nuttier flavor, but you might need to adjust the amount as it’s more moist than wheat flour.
Granulated Sugar: Coconut sugar or brown sugar can be used for a deeper flavor. To reduce sugar content, try using a granulated sweetener like stevia or erythritol, but check the conversion rates as they can differ from sugar.
Unsalted Butter: For a dairy-free option, use coconut oil or a dairy-free butter alternative. You can also use canola or vegetable oil, but the texture might be slightly different.
Eggs: For a vegan cake, substitute each egg with a “flax egg” (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, set aside for 15 minutes to thicken).
Buttermilk: Mix ½ cup of almond or soy milk with 1 ½ teaspoons of lemon juice or vinegar to create a dairy-free buttermilk substitute. Let it sit for about 5 minutes before using.
Toffee Sauce Substitutes:
Brown Sugar: Coconut sugar is a great alternative here. For a lower-glycemic option, try using a brown sugar substitute like Sukrin Gold.
Butter:Vegan butter or coconut oil works well for a dairy-free toffee sauce.
Heavy Cream: A canned full-fat coconut milk can be a direct substitute for heavy cream, offering a slightly exotic flavor profile that complements the banana nicely.
Filling and Topping Substitutes:
Bananas: While bananas are central to Banoffee, experimenting with other fruits for layering can be interesting. Try ripe pears for a different but complementary flavor.
Heavy Whipping Cream: For a dairy-free whipped cream, chill a can of full-fat coconut milk overnight, then whip the solid part with powdered sugar and vanilla extract.
Powdered Sugar: If you’re looking for a sugar substitute, powdered monk fruit sweetener or powdered erythritol can be used in the whipped cream.
Final Thoughts
Enjoy the process of making this Banoffee Cake as much as you’ll relish each decadent slice. It’s a perfect dessert that marries the love of baking with the joy of sharing something truly special with your loved ones.
2 to 3 ripe bananas, sliced (for layering and garnishing)
2 cups heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract
Chocolate shavings or cocoa powder for garnish (optional)
Instructions
1. Prepare the Cake:
Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the mashed bananas and vanilla extract.
Combine the flour, baking powder, baking soda, and salt in a separate bowl. Gradually add this to the butter mixture, alternating with the buttermilk, until just combined.
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Make the Toffee Sauce:
Combine brown sugar and butter in a medium saucepan over medium heat. Stir until the butter is melted and the mixture is smooth.
Add the heavy cream, vanilla extract, and a pinch of salt. Bring to a boil, then reduce the heat and simmer for about 5 minutes, stirring constantly, until thickened. Remove from heat and let cool to room temperature.
3. Assemble the Cake:
Whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
Place one cake layer on your serving plate. Spread a generous layer of whipped cream over the top, followed by a layer of sliced bananas. Drizzle with toffee sauce.
Top with the second cake layer. Cover the top with the remaining whipped cream, decorate with banana slices, and drizzle more toffee sauce over the top. Garnish with chocolate shavings or a dusting of cocoa powder, if desired.
Driven by a desire to not only delight the palate but also to educate and inspire others, I began documenting dessert recipes. My writing style is infused with warmth, humor, and a genuine love for food.
