Description
A rich and indulgent Banoffee Cake made with moist banana layers, dulce de leche, and chocolate — all the classic pie flavors in one stunning dessert.
Ingredients
Banana Cake Layers:
360 g all-purpose flour
1 tsp baking powder
1½ tsp baking soda
½ tsp salt
360 g very ripe bananas (mashed)
110 g unsalted butter (room temperature)
250 g granulated sugar
3 large eggs
150 g whole milk
1 tsp vanilla extract
40 g semi-sweet dark chocolate (chopped)
Dulce de Leche Buttercream:
400 g butter (room temperature)
660 g powdered sugar (sifted)
2 tsp vanilla extract
2 tbsp dulce de leche (total recipe uses ~¾ can)
2–3 tbsp whole milk
Assembling:
4–6 tbsp dulce de leche
1–2 bananas (not overly ripe, sliced)
Chocolate shavings (for garnish)
Instructions
Banana Cake Layers:
Preheat oven to 170°C (340°F). Line three 20 cm (8-inch) baking pans with parchment paper.
In a bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, mash bananas and set aside.
Using a mixer, cream the butter and sugar on high speed for 3 minutes until light and fluffy.
Lower the speed and add eggs one at a time, mixing until incorporated.
Add half the flour mixture, then mix in mashed bananas, milk, and vanilla.
Toss chopped chocolate in the remaining flour mixture, then fold it into the batter.
Use a spatula to ensure everything is fully combined. Divide batter evenly among prepared pans.
Bake for 20–23 minutes or until a tester comes out clean. Cool on a wire rack. Remove from pans after 5–10 minutes and cool completely.
Dulce de Leche Buttercream:
In a stand mixer or with a hand mixer, beat butter for 4 minutes on medium-high, then scrape down and beat for another 2 minutes.
Gradually add powdered sugar, vanilla, and dulce de leche in two parts, mixing until smooth and fluffy.
Add milk as needed to reach desired consistency. Beat on low for a final minute.
Assembling:
Place one cake layer on a cake stand. Spread a layer of buttercream, then 2–3 tbsp dulce de leche.
Add sliced bananas and gently press into the layer.
Repeat with the second layer. Add the final cake layer and apply a crumb coat. Chill for 20 minutes.
Frost the entire cake with remaining buttercream.
Top with additional dulce de leche and garnish with chocolate shavings.
Notes
Use digital scales for best baking accuracy.
Avoid overripe bananas for layering—firmer ones are easier to slice and hold their shape.
Optional: Add a pinch of sea salt over the top for a salted caramel twist.
Can be made a day ahead—store covered in the fridge and let sit at room temp for 30 minutes before serving.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
