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–+ servings

Banoffee Cake

This amazing Banoffee Layer Cake combined all of the classic flavors of a Banoffee Pie, banana, caramel and chocolate. It has super moist banana cake layers that is studded with chopped chocolate and between each layer is dulce de leche and fresh banana slices. The whole cake is covered in delicious dulce de leche buttercream, amplify the caramel flavor throughout.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12 slices

Equipment

Ingredients
 
 

BANANA CAKE LAYERS

  • 360 g all-purpose flour
  • 1 teaspoon baking powder
  • 1 ½ teaspoon baking soda
  • ½ teaspoon salt
  • 360 g very ripe bananas (use very ripe bananas for the most amount of banana flavor)
  • 110 g butter room temperature
  • 250 g granulated sugar
  • 3 large eggs
  • 150 g whole milk
  • 1 teaspoon vanilla extract
  • 40 g semi-sweet dark chocolate chopped

DULCE DE LECHE BUTTERCREAM

  • 400 g butter room temperature
  • 660 g powdered sugar
  • 2 teaspoon vanilla extract
  • 2 tablespoon dulce de leche in total the recipes uses about ¾ of a can
  • 2-3 tablespoon whole milk

ASSEMBLING

  • 4-6 tablespoon dulce de leche
  • 1-2 bananas (best if they are not over ripe so they are easier to cut and handle)
  • Chocolate shavings

The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.

Instructions
 

BANANA CAKE LAYERS

  • Preheat the oven at 170ºC/340ºF conventional oven and prepare a 3 x20 cm baking pan with parchment paper.
  • Sift the all-purpose flour, baking soda, baking powder and salt together in a bowl and set it aside. Mash the bananas and set it aside.
    360 g all-purpose flour, 1 teaspoon baking powder, 1 ½ teaspoon baking soda, ½ teaspoon salt, 360 g very ripe bananas
  • Add the butter and granulated sugar in a large bowl and whisk it together with a mixer or an electric hand-mixer. Whisk on high speed, for 3 minutes so it becomes light and airy.
    110 g butter, 250 g granulated sugar
  • At low speed, add the eggs one at a time until they are incorporated into the batter.
    3 large eggs
  • Continue on a low speed, add ½ of the flour mixture and mix it in. Then add the mashed banana, whole milk and vanilla extract and mix it in.
    150 g whole milk, 1 teaspoon vanilla extract
  • Add the chopped chocolate to the last ½ of the flour mixture and mix it together. Then add it to the batter and mix until just combined.
    40 g semi-sweet dark chocolate
  • Use a rubber spatula, give the batter a final mix, making sure everything has been combined.
  • Divide the cake batter into the 3 prepared baking pans and bake them for 20-23 minutes or until a cake tester comes out clean.
  • Let the cakes cool on a wire rack. After 5-10 minutes, gently remove the cakes from the cake tins and let the cakes cool down completely.

DULCE DE LECHE BUTTERCREAM

  • Sift the powdered sugar and set it aside.
    660 g powdered sugar
  • Mix the butter in a stand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.
    400 g butter
  • Add the powdered sugar, vanilla extra and dulce de leche in 2 parts. Whipping until each addition is fully incorporated.
    2 teaspoon vanilla extract, 2 tablespoon dulce de leche, 2-3 tablespoon whole milk
  • Scrape down the sides of the bowl and give the buttercream a final mix for 1 minute on low speed.

ASSEMBLING

  • Place the first cake layer on your serving dish or cake stand on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it.
  • Add 2 big scoops of buttercream and with an offset spatula, even it out. Then add 2-3 tablespoon of dulce de leche and even it out. Leave the outer edge of the cake free so the dulce de leche doesn’t spill out.
    4-6 tablespoon dulce de leche
  • Add slices of bananas on top of the dulce de leche and slightly press them down. Repeat the process for the next cake layer. Add the last cake layer and cover the whole cake in a thin crumb coat.
    1-2 bananas
  • Place it in the fridge for 20 minutes, so it’s easier to cover the whole cake in the remaining buttercream.
  • Add the remaining frosting, and even it out over the cake. Finally, add as much of the dulce de leche on top of the cake as you’d like and chocolate shavings.
    Chocolate shavings

Nutrition

Carbohydrates: 110gProtein: 6gFat: 38gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 134mgSodium: 566mgPotassium: 245mgFiber: 2gSugar: 82gVitamin A: 1173IUVitamin C: 3mgCalcium: 64mgIron: 2mg
Keyword banana, banana cake, banoffee, caramel, caramel buttercream, dulce de leche
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