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Bitten Banoffee Cake on rack with caramel and banana slices on top
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5 from 2 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 mins
Cook Time50 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Keyword: Banoffee Cake Recipe, How to make Banoffee Cake
Servings: 20 servings
Calories: 441kcal

Ingredients

Homemade Salted Caramel Sauce

  • ½ cup butter, cubed (113g)
  • ½ cup heavy cream (120ml)
  • 1 cup brown sugar (200g)
  • ½ teaspoon salt
  • 1 tablespoon honey (15ml)

Banana Cake

  • 4 large eggs
  • ½ cup brown sugar (100g)
  • 1 cup canola or mild vegetable oil (240ml)
  • 15 oz mashed bananas (425g)
  • 2+¼ cups all-purpose flour (270g)
  • 4 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon cinnamon
  • OPTINAL 4-6 medium bananas, halved

Salted Caramel Cream Cheese Frosting

  • ½ cup butter, room temperature (113g)
  • 1 cup cream cheese, softened (8oz / 226g)
  • 2 cups powdered sugar, sifted (240g)
  • 2 vanilla beans* (or 2 teaspoon vanilla extract)
  • ½ cup homemade salted caramel sauce (160g)

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

Notes

*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Then just use the seeds.
 
SUBSTITUTIONS:
  • all-purpose flour with Bob's Red Mill gluten-free flour 1:1
 
SMALL BATCH
For small batch version, divide the recipe in half and bake banana cake in a 9" (23cm) baking pan for 25-28 minutes.
 
RECOMMENDATIONS
  • Read the blog post for additional information on how to make, store, freeze Banoffee Cake, and also what to do if your caramel splits.
  • Watch step-by-step photos to see the required consistency in every step. 
  • Watch the 67-seconds video to see the whole process of making the cake.
 

Nutrition

Calories: 441kcal