This Banoffee Cake is one of the most indulgent layer cakes. Moist banana sponges are sandwiched with caramelised bananas and the entire cake is frosted with Dulce De Leche Swiss Meringue Buttercream frosting.
When I was living in Dublin, I had access to some of the best Irish / English inspired desserts in its nativity! Whether it was the victorian sponge cake, scone or even a humble apple and blackberry crumble, they always came with a generous helping of clotted cream! ALWAYS!
I do not believe that the Banoffee pie has its origins in Ireland or England but it certainly was something that was available in every supermarket and was frequently bought home! My landlady once got this on her weekly shop. She walked in, put the kettle on and off we popped onto the kitchen table with a big mug of tea and a (ahem, generous) helping of the Banoffee pie! I was in literal heaven!
There was a cracker crust for the pie, which was filled to the brim with bittersweet sticky caramel sauce and it was topped with heavy whipped cream and sliced bananas. The pie was given finishing touches of gentle drizzles of shaved chocolate.
I still remember the pure decadence that was this pie and the absolute delight we experienced as we savoured it alongside our cup of hot tea! I knew I had to create a version of this banoffee pie albeit in cake form, because, why not? Et Voila, the Banoffee Cake was born!t, l
This cake is ridiculously moist and fluffy! The addition of the fresh mashed bananas along with the eggs adds an incredible amount of flavour and texture to the cake – it is super spongy with a tender crumb. The swiss meringue buttercream is flavoured not once but twice with Dulce De Leche. Because we’re trying to achieve an ombré effect, we add some dulce de leche first to the entire batch of the SMBC frosting and then we take up to 70% of this frosting out and add some more the rich caramel like dulce de leche to make it a few shades darker.
You could certainly use food colouring to achieve this desired effect. However, I try to avoid using this as much as possible. When I bake in my kitchen, I try to keep ingredients as natural. Food colouring tends to have way too many unnatural chemicals and I’m not quite convinced to add them to my food unless it’s really necessary (for macarons, for instance).
The cake also has some ridiculously delicious jammy bananas that have been caramelised to a lusciously thick consistency. The layers in this cake involve the moist and fluffy banana sponge, the dulce de leche flavoured SMBC frosting, the caramelised bananas and some more of the bittersweet Dulce De Leche to finish it off!
You guys, this cake is a Banoffee lover’s dream – no jokes! You will not be able to stop yourself! I hope you make this cake. There is also a step by step video if you scroll a bit to the top so you can see exactly how this cake was made from start to finish! I hope you enjoy this Banoffee cake!
- 200 grams salted butter
- 100 grams caster sugar
- 100 grams light brown sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 75 mls milk
- 2 very ripe banana (176 grams)
- 200 grams all purpose flour
- 1 teaspoon baking powder
- 1 tablespoon clarified butter / normal salted butter
- 3 very ripe bananas
- 2 tablespoons caster sugar
- 4 egg whites (120 grams)
- 240 grams caster sugar
- 350 grams butter
- 150 grams dulce de leche (more or less based on your liking)
- Preheat oven to 160 degrees C / 325 F
- Grease 2 6-inch cake tins generously with butter. Line the bottom with parchment paper and keep aside.
- In a bowl, sift in flour and baking powder, keep aside.
- In another bowl, mash the bananas and keep aside.
- In a stand mixer with paddle attachment, mix the butter and brown sugar until pale and creamy.
- Add the eggs, one at a time beating very well between each addition.
- Add the vanilla extract.
- Add the mashed bananas
- Add a little portion of this sifted flour and baking powder mix. Once mixed well, add the milk.
- Alternate between the two making sure that you finish making the cake batter by putting in the flour as the last element.
- Distribute the cake batter as evenly as possible between the two prepared tins.
- Bake in the oven at 160 degrees C / 325 F for 35 - 40 minutes or until a skewer / knife inserted in the centre of the cake emerges clean.
- Once out of the oven, let the cakes cool in the tin for about 30 minutes. Run a spatula along the sides of the tins and transfer them to a wire rack to finish cooling completely.
- Once the cakes have reached room temperature, wrap them in cling film and refrigerate, preferably overnight so the cake cools completely and intensifies in flavour.
- Combine all ingredients in a saucepan.
- On medium heat, cook till they reduce, become jammy and the bananas are broken down completely.
- In a saucepan, fill water up to an inch and bring it to a simmer.
- In a clean metal bowl, add your egg whites and caster sugar. Place it over the simmering water ensuring that the water does not touch the bowl, whisk it. You must continue whisking until all the sugar has dissolved, and when the mix is rubbed between two of your fingers, it does not feel gritty. This will approximately take 3 - 4 minutes.
- Once the mixture is ready, take it off the heat. If using a stand mixer, I prefer using the bowl that I would be using to beat it in; you can also use a hand mixer.
- Start beating the warmed egg white and sugar mix on medium high speed until the sides of your bowl feel at room temperature. Do not add anything else to the mix when the bowl still feels warm, your frosting will become a melted mess.
- Once the bowl feels normal (room temperature), this will take approximately 10 minutes, start adding your room temperature butter, one cube at a time until it is well incorporated.
- The frosting at this stage will look like it has split, but don’t be worried, it will come together.
- Beat this for a good minute.
- Finally, add your dulce de leche, a little at a time.
- Once combined, whip the frosting for about 30 - 45 seconds more and it will be ready.
- If you wish to create an Ombré effect, take out 70% of the frosting from the mixing bowl and add some more dulce de leche, whip for another 20 seconds on medium high speed until well combined.
- If you stay in a cool country, the frosting can be kept at room temperature, however, if like me, you live in a warm country, you can refrigerate it.
- Use a cake leveller to level the cake layers and slice one layer into 2 parts.
- Place one layer, add the swiss meringue buttercream frosting.
- Add the caramelised bananas and spread using offset spatula.
- Add a spoonful of dulce de leche, spread using offset spatula.
- Add the next cake layer.
- Repeat with rest of the layers.
- Add the next layer and cover the cake in frosting. (Please refer to the video for detailed instruction on how to frost the cake).