Banoffee Cake recipe. Learn how to make this delicious cake inspired by the classic banoffee pie. A soft and fluffy vanilla cake full of bananas and dulce de leche, topped with a light and airy whipped cream. So yummy that is perfect for any occasion!
Prep time: 20mins | Cook time: 35mins
Ingredients:
For the Cake:
- 1 1/3 cups (165g) All-Purpose Flour
- 2 tsp (8g) Baking Powder
- 1/4 tsp (1g) Salt
- 2 Large Eggs at room temperature
- 3/4 cup (150g) Granulated Sugar
- 1/3 cup (75g) Vegetable Oil (canola, corn, safflower, or any other flavorless vegetable oil)
- 1 tsp (5g) Vanilla Extract
- 2 Ripe Bananas (large)
- 1 cup (300g) Dulce de Leche (you can see the recipe for a homemade dulce de leche substitute here)
For the Whipped Cream:
- 1 cup (240g) Heavy Cream, cold
- 2 Tbsp (16g) Powdered Sugar
- 1 tsp (5g) Vanilla Extract
Video:
Directions:
For the Cake:
- Grease with vegetable oil or cooking spray an 8in (20cm) round pan with removable bottom. Set it aside.
- In a large bowl, sift the flour, baking powder, and salt. Stir to combine. Set it aside.
- Preheat the oven to 350°F (180°C).
- In a blender, place the eggs, sugar, oil, and vanilla. Blend for about 2 minutes.
- Pour the mixture over the dry ingredients and stir gently with a spatula until just combined. Do not overmix the batter.
- Peel the bananas and cut them into small pieces. Gently fold them into the batter.
- Spread half of the batter into the bottom of the prepared pan. Spoon the dulce the leche evenly over the top and cover with the remaining batter.
- Bake for about 35 to 40 minutes or until a skewer inserted into the center comes out clean.
- Let it cool at room temperature and unmold the cake.
For the Whipped Cream:
- In the bowl of an electric mixer, place the cold heavy cream, powdered sugar, and vanilla. Beat for a few minutes until stiff peaks form, taking care not to overbeat, or the cream will turn buttery.
- Cut the cake into slices, spoon a large dollop of whipped cream over the cake and sprinkle chocolate shavings on top. Enjoy!
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