Why You’ll Love Easy Banoffee Cake Recipe
- Easy to make with simple pantry ingredients.
- Soft and moist banana cake base.
- Rich caramel flavor from dulce de leche.
- Light and creamy whipped topping.
- Perfect balance of banana, caramel, cream, and chocolate.
- Great for birthdays, potlucks, and family gatherings.
- Can be prepared ahead of time for convenience.
- Beautiful presentation with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1½ cups ripe mashed bananas (about 3 medium bananas)
- 1¾ cups all-purpose flour
- ¾ cup graham crackers, crushed (about 10 crackers)
- ½ teaspoon baking powder
- ½ teaspoon cinnamon (optional)
- ½ cup buttermilk
- 1 to 1¼ cups dulce de leche
- 1½ cups whipped cream or Cool Whip
- 2–3 bananas, sliced
- Shaved or finely chopped dark chocolate, for garnish
Directions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a small bowl, mash the bananas with a fork until smooth.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Beat in the eggs, buttermilk, vanilla extract, and mashed bananas until fully combined.
- Stir in the flour, crushed graham crackers, baking powder, and cinnamon until just combined. Avoid overmixing.
- Pour the batter into the prepared pan and smooth the top evenly.
- Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely.
- Spread the dulce de leche evenly over the cooled cake using an offset spatula.
- Spread or pipe the whipped cream over the caramel layer.
- Top with fresh banana slices, shaved chocolate, and an additional drizzle of dulce de leche just before serving.
Servings and timing
- Servings: 12 servings
- Preparation Time: 10 minutes
- Baking Time: 30–35 minutes
- Cooling Time: Approximately 30 minutes
- Total Time: About 45 minutes plus cooling
Variations
- Add chopped toffee bits between the dulce de leche and whipped cream layers for extra crunch.
- Use digestive biscuits instead of graham crackers for a slightly different flavor.
- Swap dark chocolate for milk chocolate if you prefer a sweeter finish.
- Add a pinch of nutmeg alongside the cinnamon for a warmer spice profile.
- Use homemade whipped cream flavored with a little vanilla extract.
- Sprinkle toasted pecans or walnuts on top for added texture.
- Turn the recipe into cupcakes by baking the batter in a muffin tin and topping individually.
Storage/Reheating
Store the cake covered in the refrigerator for up to 3 days. Because of the whipped cream and fresh banana topping, refrigeration is essential.
For the freshest presentation, add the banana slices just before serving.
This cake is best served chilled and does not require reheating. If stored in the refrigerator, allow it to sit at room temperature for about 10 minutes before serving for the best texture.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance and add the toppings before serving.
Can I use store-bought dulce de leche?
Absolutely. Store-bought dulce de leche works perfectly and saves time.
What if I don’t have buttermilk?
You can make a substitute by adding ½ tablespoon of lemon juice or vinegar to ½ cup of milk and letting it sit for 5 minutes.
Can I freeze this cake?
The cake base freezes well, but the assembled cake with whipped cream and bananas is best enjoyed fresh.
How ripe should the bananas be?
Use very ripe bananas with brown spots for the best flavor and sweetness.
Can I use Cool Whip instead of whipped cream?
Yes, either option works well in this recipe.
Why is my cake dense?
Overmixing the batter can lead to a denser texture. Mix only until the ingredients are combined.
Can I make this recipe in a different pan size?
Yes, but baking times may vary depending on the pan used.
How do I prevent banana slices from browning?
Add the banana slices shortly before serving or lightly brush them with lemon juice.
Can I add extra dulce de leche?
Yes, you can drizzle additional dulce de leche on top for even more caramel flavor.
Conclusion
Easy Banoffee Cake is a crowd-pleasing dessert that combines the comforting flavor of banana cake with luscious dulce de leche, airy whipped cream, and rich chocolate. Simple to prepare and packed with irresistible flavors, it’s an excellent choice for family gatherings, celebrations, or anytime you want a memorable homemade dessert.
Easy Banoffee Cake
A moist banana cake layered with rich dulce de leche, fluffy whipped cream, fresh bananas, and chocolate for an easy banoffee-inspired dessert. Perfect for gatherings and special occasions.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1½ cups ripe mashed bananas (about 3 medium bananas)
- 1¾ cups all purpose flour
- ¾ cup graham crackers, crushed (about 10 crackers)
- ½ teaspoon baking powder
- ½ teaspoon cinnamon (optional)
- ½ cup buttermilk
- 1 to 1¼ cups dulce de leche
- 1½ cups whipped cream or Cool Whip
- 2–3 bananas, sliced
- Shaved or finely chopped dark chocolate, for garnish
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving an overhang for easy removal.
- Mash the bananas in a small bowl with a fork.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs, buttermilk, vanilla extract, and mashed bananas until combined.
- Stir in the flour, crushed graham crackers, baking powder, and cinnamon until just combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until a tester comes out clean.
- Allow the cake to cool completely, then spread the dulce de leche evenly over the top using an offset spatula.
- Spread or pipe the whipped cream over the dulce de leche layer.
- Top with sliced bananas, shaved chocolate, and an extra drizzle of dulce de leche just before serving.
Notes
- Add the banana slices just before serving to prevent browning.
- Store covered in the refrigerator for up to 3 days.
- Cool Whip can be used in place of freshly whipped cream.
- For cleaner slices, chill the assembled cake for 30 minutes before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 21 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
