This banoffee cake is made with soft banana cake layers filled with sliced bananas and dulce de leche and frosted with cream cheese frosting.
Banoffee cake is a dreamy cake that brings together one of the most delicious flavor combos. It’s made with soft, moist banana cake layers that are full of real banana flavor.
Between each layer, you’ll find a sweet filling of fresh sliced bananas and gooey dulce de leche.
The whole cake is frosted with a rich cream cheese frosting that's mixed with even more dulce de leche, making it extra creamy and caramel-like.
Every bite is soft, rich, and full of banana-caramel goodness, the perfect treat for banana and caramel lovers!
For more banana desserts, check out my banana upside-down cake, bananas foster cheesecake, banana coffee cake, banana bread cookies, and double chocolate banana bread.
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Why this recipe works
- Banoffee flavors- the perfect combination of sweet banana and rich toffee makes this cake irresistible. Its one of my most favorite flavor combos and for a good reason!
- Soft and creamy texture- the banana cake layers are soft, moist, and melt in your mouth, while the frosting adds a smooth, creamy finish and the dulce de leche brings a rich, caramelized texture.
- Dulce de leche filling- the gooey dulce de leche in between the layers adds a deep, caramel-like sweetness and a creamy texture.
- Dulce de leche cream cheese frosting- the creamy frosting, mixed with dulce de leche, gives the cake a perfect balance of sweetness and tanginess to this cake.
- Way to use ripe bananas- this cake is a great way to use up ripe bananas, turning them into a delicious dessert instead of letting them go to waste.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Ripe bananas- use ripe bananas for this recipe! Ripe bananas are sweeter, moister, and easier to mash into a pudding consistency.
If you don’t have ripe bananas, bake regular bananas in a 200c (400f) preheated oven for 10 minutes, this will soften the bananas and make them into a ripe banana texture.
Flour– I used all-purpose flour for this recipe, self-rising flour and cake flour will work great as well.
Baking soda and baking powder – baking soda and baking powder help the cake to rise. Make sure they aren't expired.
Butter- use unsalted butter for this cake. Melt it in the microwave.
Greek yogurt- get your Greek yogurt to room temperature. Any percent of fat will work for this recipe. You can use sour cream if you don't have Greek yogurt.
Dulce de leche- this is a sweet, caramel-like sauce made by simmering sweetened condensed milk until it turns golden and thickens.
You can find it in most grocery stores, but if you can't, you can make it at home by slowly heating condensed milk on the stove.
Sugar- I used granulated sugar for this recipe. You can use caster sugar as well.
Cinnamon- This is optional, but it adds a depth of flavor to this cake.
Milk- use whole milk for this recipe. You can use plant-based milk as well.
Eggs- you will need 3 large eggs. Make sure that your eggs are at room temperature.
Vanilla extract- adds extra flavor. 1 teaspoon of vanilla extract is what you will need for this recipe.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
For the cream cheese frosting
Powder sugar- you don’t have to buy powdered sugar, you can simply make it at home by blending granulated sugar in a blender or food processor.
Cream cheese– you will need to get your cream cheese to room temperature. Use full-fat cream cheese for this.
Heavy cream- use full-fat heavy cream for this recipe. This can't be substituted.
Instructions
Preheat the oven to 180 (350f) and prep 3 6 inch baking pans with parchment paper.
In a large mixing bowl, add the ripe bananas and mash them into a pudding-like consistency using a fork or a potato masher.
Into the same large bowl with the mashed bananas, add the eggs, sour cream, vanilla extract, milk, salt, sugar, cinnamon, and melted butter. Mix with a whisk until well combined.
Add the flour, baking powder, and baking soda, and mix with a whisk until almost combined.
Divide the mixture into 3 6 inch baking pans, I suggest using cake strips for even baking. Bake in a preheated oven for about 25-30 minutes or until a toothpick comes out clean with a few moist crumbs.
Allow the cake layers to cool completely. Run a butter knife or a thin spatula around the edges of the cake to release it from the sides of the pan.
Invert and Tap: Place a wire rack or plate over the pan, hold them firmly, and flip to invert the pan. Lift Gently: Carefully lift one side of the pan, then remove it completely to slide your cake onto the surface.
Make the dulce de leche cream cheese frosting
In a large mixing bowl, add the heavy cream, dulce de leche, powdered sugar, and vanilla extract, and mix with an electric hand mixer until stiff peaks form.
Add the room-temperature cream cheese and mix until smooth and creamy.
Assembly
Pipe a small dollop of the frosting on the surface that you will frost. Lay the first cake layer over the frosting dot.
Pipe a circle around the edges of the cake using the frosting. Then fill the circle with 2-3 tablespoons of the dulce de leche, and smooth it out with an offset spatula. Top the dulce de leche with sliced banana.
Top with the second cake layer and repeat the same process. Top with the third cake layer and frost the cake with more frosting.
Top the cake with dollops of dulce de leche and make a swirl pattern using an offset spatula. Serve and enjoy.
Expert Tips
- Prepare your pan properly. Line your pan with parchment paper and generously butter it to prevent sticking, making sure your caramel topping comes out cleanly.
- Choose ripe bananas. Use bananas that are ripe with brown spots. They’re sweeter and mash easily, adding moisture to the cake.
- Line your pan properly. Grease your baking pan well to prevent sticking, ensuring you can release the cake from the pan without any trouble.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
- Test for doneness carefully. Insert a toothpick into the center, it should come out clean or with just a few crumbs attached when done.
- Once you've removed the cake from the oven, allow it to cool in the pan for about 10-15 minutes before attempting to flip it over onto a serving plate. This helps prevent any breakage or sticking.
- Be patient! It's tempting to frost the cake as soon as it's out of the oven, but let it cool for at least an hour. This will make it firmer, prevent crumbling, and keep the frosting from melting.
Faq's
Banoffee cake is made of soft banana cake layers, fresh sliced bananas, dulce de leche, and a creamy dulce de leche cream cheese frosting.
It’s called banoffee because it’s a mix of “banana” and “toffee,” the two main flavors in the classic dessert.
Banoffee comes from England and was first created in the 1970s at a restaurant called The Hungry Monk.
A banana caramel cake is often called a "Banoffee Cake," especially when it includes both banana and caramel layers.
However, if it's just banana and caramel without the cream cheese frosting, it might simply be referred to as a "Banana Caramel Cake."
Dulce de leche is a rich, sweet caramel-like sauce made by slowly simmering sweetened condensed milk until it thickens and turns golden brown. It has a smooth, creamy texture and a deep caramel flavor.
Storing
This cake will last up to 4 in the fridge. Cover the cake with plastic wrap or foil to prevent it from drying out.
Freezing
For individual slices, wrap each piece tightly in plastic wrap, then place them in a freezer-safe container or bag. This method is great for easy portion control.
To freeze the entire cake, place it in the freezer uncovered for about an hour to firm up the frosting. Then, wrap the cake securely in plastic wrap, followed by a layer of aluminum foil.
This double-wrapping helps prevent freezer burn and keeps the cake fresh. Whether you're freezing slices or the whole cake, make sure to label it with the date.
When properly stored, your cake can stay fresh in the freezer for up to three months. To thaw, simply move the cake or slices to the refrigerator overnight before serving.
Make It Ahead Of Time
You can make this cake ahead by freezing the cake layers ahead of time. Wrap each cake layer with a few layers of plastic wrap and freeze for up to 2 months.
Thaw at room temperature for 1-2 hours or in the fridge overnight. Make the frosting as written in the instructions and assemble the cake.
Substitutions
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Dairy-free- to make this cake dairy-free, replace the milk with almond milk. Also, replace the heavy cream with coconut cream and the butter with vegan butter. Also, use dairy-free dulce de leche.
Variations
Nuts- mix ⅓ cup of chopped walnuts or pecans into the batter for a bit of crunch, or sprinkle them on top of the cake for extra texture and flavor.
Spices- add nutmeg or a pinch of allspice to the cake batter to give it a cozy, spiced vibe.
Frosting- instead of frosting this cake with a dulce de leche cream cheese frosting, you can frost it with a vanilla bean buttercream frosting, classic cream cheese frosting, or caramel buttercream frosting.
Banana extract- if you want an even stronger banana flavor, a little banana extract in the cake batter will enhance the natural sweetness of the cake.
Caramel sauce- instead of using dulce de leche, you can use caramel sauce. You can use a store-bought one or a homemade caramel sauce.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- 6 inch cake pan set
- Rubber spatula
- Cake scraper
- Rotating cake turntable
- Pastry bag
- Cake strips
- Kitchen scale
More banana desserts
Banana Cream Cake- This banana cream cake is made with moist layers of banana cake, filled with banana pastry cream, and frosted with cream cheese frosting.
Banana Pudding Cupcakes- These banana pudding cupcakes are made with a banana cupcake base, filled with a banana pudding filling, and topped with whipped cream.
Banana Brownies- These fudgy banana brownies are made with ripe bananas, come together in one bowl, and are gooey in the middle, and have a crackly top.
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If you liked this recipe
📖 Recipe
Easy Banoffee Cake (One Bowl)
Ingredients
For the cake
- 1 ⅓ cups Bananas mashed into a pudding consistency. ripe bananas.
- ½ teaspoon Kosher salt
- ⅔ cup Butter melted, unsalted
- 2 teaspoon Vanilla extract
- 1 ⅓ cups Granulated sugar
- ¾ cup Sour cream
- 3 Eggs
- 1 teaspoon Cinnamon
- ½ cup Milk
- 2 ⅓ cups Flour
- ½ teaspoon Baking soda
- 1 ½ teaspoon Baking powder
For the dulce de leche cream cheese frosting
- 1 ⅔ cups Heavy cream cold
- ⅓ cup Dulce de leche
- 5 oz Cream cheese full fat, room temperature
- ⅓ cup Powder sugar
- 1 teaspoon Vanilla extract
Assembly
- 1 Banana sliced into thin slices
- ¾ cup Dulce de leche
Instructions
Make the cake
- Preheat the oven to 180 (350f) and prep 3 6 inch baking pans with parchment paper.
- In a large mixing bowl, add the ripe bananas and mash them into a pudding-like consistency using a fork or a potato masher.
- Into the same large bowl with the mashed bananas, add the eggs, sour cream, vanilla extract, milk, salt, sugar, cinnamon, and melted butter. Mix with a whisk until well combined.
- Add the flour, baking powder, and baking soda, and mix with a whisk until almost combined.
- Divide the mixture into 3 6 inch baking pans, I suggest using cake strips for even baking. Bake in a preheated oven for about 25-30 minutes or until a toothpick comes out clean with a few moist crumbs.
- Allow the cake layers to cool completely. Run a butter knife or a thin spatula around the edges of the cake to release it from the sides of the pan.
- Invert and Tap: Place a wire rack or plate over the pan, hold them firmly, and flip to invert the pan. Lift Gently: Carefully lift one side of the pan, then remove it completely to slide your cake onto the surface.
Make the dulce de leche cream cheese frosting
- In a large mixing bowl, add the heavy cream, dulce de leche, powdered sugar, and vanilla extract, and mix with an electric hand mixer until stiff peaks form.
- Add the room-temperature cream cheese and mix until smooth and creamy.
Assembly
- Pipe a small dollop of the frosting on the surface that you will frost. Lay the first cake layer over the frosting dot.
- Pipe a circle around the edges of the cake using the frosting. Then fill the circle with 2-3 tablespoons of the dulce de leche, and smooth it out with an offset spatula. Top the dulce de leche with sliced banana.
- Top with the second cake layer and repeat the same process. Top with the third cake layer and frost the cake with more frosting.
- Top the cake with dollops of dulce de leche and make a swirl pattern using an offset spatula. Serve and enjoy.
Notes
- Prepare your pan properly. Line your pan with parchment paper and generously butter it to prevent sticking, making sure your caramel topping comes out cleanly.
- Choose ripe bananas. Use bananas that are ripe with brown spots. They’re sweeter and mash easily, adding moisture to the cake.
- Line your pan properly. Grease your baking pan well to prevent sticking, ensuring you can release the cake from the pan without any trouble.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
- Test for doneness carefully. Insert a toothpick into the center, it should come out clean or with just a few crumbs attached when done.
- Once you've removed the cake from the oven, allow it to cool in the pan for about 10-15 minutes before attempting to flip it over onto a serving plate. This helps prevent any breakage or sticking.
- Be patient! It's tempting to frost the cake as soon as it's out of the oven, but let it cool for at least an hour. This will make it firmer, prevent crumbling, and keep the frosting from melting.
Edith says
This banoffee cake is next level! The banana cake is super soft, and that dulce de leche filling with the creamy frosting is just perfect. Everyone wanted seconds!