Banoffee Cake

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This Banoffee Cake has moist banana layers, filled with caramel-like dulce de leche and fresh banana slices, all topped with a creamy Dulce de Leche Cream Cheese Frosting. Perfect for any occasion!

What is Banoffee?

Banoffee is a delicious blend of bananas and toffee. It typically includes thick caramel, toffee sauce, or dulce de leche (my favorite). If you enjoy Banoffee Pie, you’ll love this cake too!

Why You’ll Love This Cake

This cake combines the sweet flavors of banana and dulce de leche in a way that’s irresistible. It’s easy to make and great for any gathering. Ready to bake? Let’s dive in!

Tips for Perfect Banana Cake

  1. Use Very Ripe Bananas: They make the cake tastier and moister.
  2. Room Temperature Ingredients: Ensure eggs, butter, buttermilk, and sour cream are at room temperature.
  3. Butter and Oil Mix: Use a mix of both for the best texture. Only using butter will make the cake a bit firmer.
  4. Avoid Overmixing: Mix the batter until just combined to keep it light and fluffy.
  5. Buttermilk Substitute: Use whole milk with a teaspoon of vinegar if you don’t have buttermilk.
  6. Check for Doneness: Bake until a toothpick comes out clean or the cake springs back when touched.

Banoffee Cake

Prep Time 1 hour
Cook Time 25 minutes
Course Dessert
Servings 14


For the Banana Cake

  • 2 large bananas mashed (¾ cup)
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp salt
  • ½ cup unsalted butter softened
  • ¼ cup vegetable oil
  • 1 cup granulated sugar
  • cup brown sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • ½ cup sour cream
  • 1 cup buttermilk

For the Dulce de Leche Cream Cheese Frosting

  • 1 cup unsalted butter
  • ½ cup cream cheese
  • ½ cup dulce de leche
  • 4 cups powdered sugar
  • 2 tsp vanilla extract

For Filling and Assembly

  • 1 ½ cups dulce de leche
  • 2 large bananas sliced


Banana Cake

  • Preheat and Prepare Pans: Heat the oven to 350°F. Grease three 8-inch round cake pans and line the bottoms with parchment paper.
  • Mix Dry Ingredients: In a bowl, combine flour, baking soda, baking powder, cinnamon, and salt.
  • Cream Butter and Sugars: In a mixer, beat butter, oil, granulated sugar, and brown sugar for 4 minutes until fluffy.
  • Add Eggs: Beat in the eggs one at a time, fully mixing each before adding the next.
  • Add Flavors: Mix in the vanilla, then the sour cream and mashed bananas.
  • Combine Wet and Dry: Add half the dry mixture, then the buttermilk, followed by the rest of the dry ingredients. Mix just until combined.
  • Bake: Divide the batter between the pans and bake for 25 minutes, or until a toothpick comes out clean. Cool for 10 minutes, then transfer to a cooling rack. Let cool completely before frosting.

Dulce de Leche Frosting

  • Beat Butter and Cream Cheese: Mix the butter and cream cheese until fluffy, about 4 minutes.
  • Add Dulce de Leche: Beat in the dulce de leche.
  • Incorporate Sugar and Vanilla: Gradually add powdered sugar and vanilla, beating until smooth. Adjust with milk or cream for consistency.

Assemble the Cake

  • First Layer: Place one cake layer on a plate or turntable. Pipe a ring of frosting around the edge.
  • Add Filling: Spread ½ cup of dulce de leche in the center, then top with sliced bananas. Spread a bit more frosting on top.
  • Repeat: Add the next layer and repeat the frosting and filling process.
  • Top Layer: Add the final layer, then apply a crumb coat (thin layer of frosting) around the cake. Chill for 20 minutes.
  • Final Frosting: Frost the entire cake with the remaining frosting and decorate with dulce de leche, banana slices, caramel crispearls, or crumbled Biscoff cookies.


  • Refrigerate: Store the cake in the fridge for up to 3 days. Keep it covered once cut.
  • Freeze: Freeze slices for up to 2 months. Wrap in plastic and place in an airtight container.



  • Buttermilk Substitute: Mix 1 tsp of vinegar or lemon juice with whole milk.
  • Sour Cream Substitute: Use plain yogurt if needed.
  • Dulce de Leche: Use store-bought or make your own with sweetened condensed milk.

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