Banoffee Cake

Banoffee Cake

45 min
Banoffee cake is an enticingly tasty cake that’s perfect for any party and can be topped in several creative ways. Adding crispy chocolate as a topping helps to balance the soft, fruity filling.
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Instructions

  • Preheat the oven to 175°C.
  • Beat the eggs and sugar until fluffy. Mix the flour, potato starch, powdered sugar, vanilla sugar and baking powder in a bowl before folding them into the egg batter.
  • Pour the batter into a greased cake tin, around 24 cm in diameter. Bake in the lower half of the oven for roughly 30 minutes before allowing to cool. Split the cake into three slices.
  • Mash the banana and add the lemon juice. Whip the cream and vanilla sugar into a thick cream.
  • Spread caramel sauce, vanilla cream and mashed banana on two of the cake slices, making sure to save a third of the cream and caramel.
  • Layer the cake slices, before spreading the rest of the cream and caramel on top of the final slice and topping off with caramel sauce. Roughly crush the dark chocolate and crunchy confectionery before sprinkling over the cake.
Enjoy!

Banoffee Cake

Can you freeze banoffee cake?
It’s absolutely possible to wrap and then freeze the banoffee cake so it keeps for longer – just make sure it’s completely cool before you do.
Do bananas go brown in banoffee cake?
Bananas naturally go brown with time but in the case of the banoffee cake, mixing them with the lemon juice, cream and vanilla sugar should keep the filling an appetising shade of yellow-white.
What can you make with leftover caramel sauce?
Whether it’s drizzled on ice-cream, added to sliced fruit for a quick treat or used to upgrade a cheesecake, caramel sauce can improve virtually anything!

Ingredients

Cake base
Eggs
4
Powdered sugar
100 g
Flour
60 g
Potato starch
70 g
Vanilla sugar
1 tsp
Baking powder
1 tsp
Filling and frosting
Bananas
4
Fresh lemon juice
1 tsp
Double cream
400 ml
Vanilla sugar
1 tsp
Caramel sauce or dulce de leche
400 g
Garnish
Dark chocolate
25 g
Crunch chocolate confectionary (for example Maltesers or M&M’s)
150 g
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A fresh take on a classic dessert

This cake is an updated take on the classic banoffee pie, which was popularised in the UK in the 1970s but may have actually originated in the US (opinions vary on the matter). Either way, our caramel and chocolate-laced banana treat will satisfy even the sweetest of tooths.

The ultimate show-off treat

Though this recipe is deceptively simple to make, the layering, colour contrast, flavour combination and fancy chocolate topping makes it the perfect centrepiece to wow your friends. They’ll definitely want a second, third and perhaps even a fourth slice!

Party prep tips

Want to make this stand-out cake shine even more for a special party? You can do so easily by altering the topping. Crumbled macarons, pick and mix sweets, pralines, chocolate pretzels – all kinds of sweet treats will work well, so get creative! If you want to stick with the banana theme, try using chocolate-dipped dried banana slices.

Storage recommendations

To keep the cake fresh, it’s best to store it in an airtight container in a cool, dry place. If you want to refrigerate the cake, make sure to wrap it in plastic so it doesn’t absorb any unwanted odours.

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