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Bitten Banoffee Cake on rack with caramel and banana slices on top
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5 from 4 votes

Banoffee Cake

This Banoffee Cake is a dreamy combination of banana cake and salted caramel cream cheese frosting. The banana cake is super moist and soft and is meant for the ultra creamy salted caramel cream cheese frosting. Strong banana and caramel flavors. Completely made from scratch. Even the caramel sauce. Detailed step-by-step instructions including lots of photos and video provided. 
Prep Time30 minutes
Cook Time50 minutes
Chill2 hours
Total Time3 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 20 servings
Calories: 441kcal

Ingredients

Homemade Salted Caramel Sauce

Banana Cake

  • 4 large eggs
  • ½ cup packed light or dark brown sugar
  • 1 cup canola or mild vegetable oil
  • 1 ¾ cups mashed bananas (about 4-6 bananas)
  • 2 ¼ cups all-purpose flour, spooned and leveled
  • 4 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon cinnamon
  • Optional 4 large bananas, halved

Salted Caramel Cream Cheese Frosting

  • ½ cup unsalted butter, at room temperature
  • 1 cup cream cheese, softened
  • 2 cups powdered sugar, sifted
  • 2 teaspoon vanilla extract
  • ½ cup homemade salted caramel sauce

Instructions

Homemade Salted Caramel Sauce

  • In a heavy-bottomed saucepan, combine butter, heavy cream, brown sugar, salt, and honey and bring over medium heat to a simmer. Whisking continuously, cook for about 5-10 minutes until it has thickened up and coats the back of a spoon but is still liquid. Remove saucepan from the heat. The caramel will thicken as it cools. 
  • With a heatproof cup scoop out ½ cup (160g) of caramel sauce and transfer to a small bowl and let cool to room temperature (you need this for the cream cheese frosting later). Let the rest of the caramel sauce cool to room temperature until your cake is ready for serving. 

Banana Cake

  • Preheat oven to 350°F (175°C). Line 9x13" (23x33cm) baking pan with parchment paper. Set aside.
  • In a large mixing bowl, using a handheld or stand mixer fitted with a paddle attachment, stir eggs, brown sugar, oil, and mashed bananas on medium speed until smooth and well combined for about 1-2 minutes. 
  • Stir in flour, baking powder, salt, and cinnamon just to combine. Pour the batter into the prepared pan and spread evenly. Top with halved banana slices if desired. Bake for about 40-50 minutes or until a toothpick centered in the middle comes out clean. Cover after 25-30 minutes with parchment paper or aluminum foil if the top browns too quickly. Remove from oven and let cool to room temperature.

Salted Caramel Cream Cheese Frosting

  • In a large mixing bowl, using a handheld or stand mixer fitted with a paddle attachment, whisk butter until very creamy, for about 1-2 minutes. 
  • Add cream cheese and mix until well combined and smooth. 1-2 minutes.
  • Stir in powdered sugar and vanilla and mix until creamy about 1-2 minutes. 
  • Add ½ cup of the homemade salted caramel sauce and mix until creamy and smooth for another 1-2 minutes. 

Assemble the cake

  • Spread salted cream cheese frosting on top of the cooled banana cake. Refrigerate for 1 hour. Top with additional fresh banana slices (if desired) and drizzle with remaining caramel sauce before serving. Store in an airtight container in the fridge up to 3 days.

Video

Nutrition

Calories: 441kcal