Decadent Banoffee Cake: Your New Favorite Sweet Treat

Welcome to the World of Banoffee Bliss!

Ready to turn everyday baking into a delicious adventure? Making a homemade Banoffee Cake is easier than you think, and trust me, it’s way more delightful than store-bought versions. The rich aroma of caramelized bananas, the creamy-smooth layers, and that punchy caramel flavor will hit all the right notes—your kitchen will smell like a cozy bakery in no time.

We’re talking about a dessert that’s as fun to make as it is to eat, and it’s all built with pantry staples—you might already have what you need! Think of it as your new go-to when friends drop by or you want to treat yourself to something special. Let’s be honest: who can resist that sweet, gooey goodness with a hint of banana and a crunch on top? (No bananas about it, you’re going to love it!)

So, grab your mixing bowls and get ready to whip up this show-stopping cake—because a little bit of effort in the kitchen can lead to big smiles at the table. Why not pair it with a fresh cup of coffee or tea for the perfect indulgence?

Homemade Banoffee Cake

This banoffee cake features layered biscuit crumb crust, caramelized banana filling, and a creamy toffee-flavored topping. The recipe involves baking the crust, preparing a banana caramel filling, and assembling the layers for a smooth, moist final texture with a golden and indulgent appearance.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 8

Course: Main Course

Cuisine: American

Calories: 550

Ingredients Equipment Method

Ingredients

  

• 200 grams digestive biscuits crushed into fine crumbs
• 100 grams unsalted butter melted
• 3 large bananas ripe, sliced
• 150 grams granulated sugar for caramelizing bananas
• 1 tablespoon lemon juice to prevent banana browning
• 400 grams sweetened condensed milk for toffee layer
• 250 ml heavy cream for whipped topping
• 50 grams powdered sugar for whipped cream
• 1 teaspoon vanilla extract

Equipment

• Mixing bowls
• 9-inch springform pan

Method

 

1. Combine crushed digestive biscuits and melted butter in a mixing bowl and stir until well coated. Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake at 180°C (350°F) for 10 minutes or until golden. Remove and let cool.
   
2. In a skillet over medium heat, sprinkle sugar over the sliced bananas and cook, stirring gently, until the sugar melts and begins to caramelize, turning the bananas golden brown. Add lemon juice and cook for another 2 minutes until thickened. Transfer caramelized bananas to a bowl and set aside.
   
3. Pour sweetened condensed milk into a heavy-bottomed saucepan and cook over low heat, stirring constantly, until it thickens and turns a golden caramel color—about 10-15 minutes. Remove from heat and let cool slightly. Spread the caramel over the cooled biscuit crust, then evenly layer the caramelized bananas on top.
   
4. Whip heavy cream with powdered sugar and vanilla extract using a mixer until stiff peaks form. Spread or pipe the whipped cream evenly over the banana layer, smoothing the surface for a clean finish.
5. Refrigerate the assembled cake for at least 2 hours to set. Before serving, optionally garnish with additional banana slices or chocolate shavings. Slice and serve cold, showcasing the layered textures and caramelized glazes.

Congratulations—your Banoffee Cake is ready to shine! For the best experience, serve it slightly chilled with a dollop of whipped cream or a sprinkle of cocoa powder. It’s sure to wow everyone—no baking skill required! Got a favorite topping or twist? Share your ideas below and happy baking, kitchen buddy!

Jonny

I’m Jonny, the cook, writer, and food lover behind this flavorful corner of the internet. Whether it’s a sizzling weeknight stir-fry, a no-bake dessert that saves the day, or a comforting Sunday classic — this blog is where I share recipes that are bold, doable, and made to impress without the stress.