Description
A rich and indulgent layered Banoffee Cake with moist banana sponge, luscious toffee filling, and creamy vanilla frosting. Perfect for celebrations and guaranteed to impress.
Ingredients
14 oz sweetened condensed milk, label removed
1 1/2 cups ripe bananas, mashed
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)
2 cups unsalted butter, room temperature (for frosting)
3 Tbsp heavy whipping cream, room temperature
2 tsp vanilla extract or vanilla bean paste (for frosting)
1/2 tsp fine salt (for frosting)
6 cups powdered sugar
1/4 cup pasteurized egg whites (optional)
4 to 5 fresh bananas (optional)
Instructions
- Place the unopened, label-free can of sweetened condensed milk in a pot, cover with water, and simmer gently for about 2 hours. Ensure the can stays submerged. Let cool completely before opening.
- Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
- Mash bananas and mix with lemon juice. In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, beat butter with granulated sugar and brown sugar until light and fluffy.
- Add eggs and vanilla, mixing well. Add half the dry ingredients, then buttermilk, then remaining dry ingredients.
- Fold in mashed bananas and optional chocolate chips.
- Divide batter evenly among pans and bake for 28–32 minutes. Cool completely.
- For frosting, beat butter until pale and fluffy. Add cream, vanilla, and salt. Gradually mix in powdered sugar and whip until smooth. Add egg whites if desired.
- To assemble, place one cake layer, spread frosting, pipe a border, chill briefly, then fill with toffee and banana slices.
- Repeat layering. Apply a crumb coat, chill, then frost fully. Decorate with toffee drizzle and banana slices if desired.
Notes
Use store-bought dulce de leche instead of homemade toffee to save time.
Toss banana slices in lemon juice to prevent browning.
Store cake covered in the refrigerator for up to 3 days.
Let cake sit at room temperature before serving for best texture.
Freeze cake layers without filling for longer storage.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 595 kcal
- Sugar: 48 g
- Sodium: 320 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 72 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg
