Easy Banoffee Cake (One Bowl)
This banoffee cake is made with soft banana cake layers filled with sliced bananas and dulce de leche and frosted with cream cheese frosting.
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.
Nutrition
Calories: 595kcalCarbohydrates: 64gProtein: 8gFat: 37gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 152mgSodium: 417mgPotassium: 266mgFiber: 2gSugar: 34gVitamin A: 1371IUVitamin C: 3mgCalcium: 127mgIron: 2mg
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