Banoffee Layer Cake

Try this gorgeous layered banana, toffee and cream cake – perfect to use up old bananas and great for birthdays and teatime treats!
Serves: 12
  • For the cake
  • 200g caster sugar
  • 200g buttery baking spread*
  • 4 eggs, beaten
  • 200g self-raising flour
  • 1tsp baking powder
  • 1tbsp Carnation Caramel
  • 1tsp vanilla extract
  • 2 mashed, ripe bananas
  • For the filling
  • 284ml whipping cream
  • 6tbsp Carnation Caramel
  • 1 large banana, sliced
  • 20g dark chocolate shards (optional)

You will also need...

3 x 18cm (7inch) round baking tins, greased and lined with baking parchment
*minimum 70% fat content
  • Easy

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    • Very easy
    • Easy
  • Prep time
    30 mins PT30M

    Cook time
    30 mins PT30M

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Each serving typically contains

  • Energy 1682kJ 402kcal 20%
  • Fat 22.2g 32%
  • Saturates 10.6g 53%
  • Sugars 31.7g 35%
  • Salt 0.61g 10%

of an adult's Reference Intake (RI)*
Energy per 100g: 1333kJ/319kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

Here's how easy it is...
  1. Preheat the oven to 180°C (160°C for fan ovens), gas mark 4.
  2. Beat the cake ingredients in a large mixing bowl with an electric hand mixer until light and creamy.
  3. Divide the cake mixture evenly between the cake tins and bake for 20-25 minutes or until springy to the touch and a skewer comes out clean when inserted into the centre of the cake.
  4. Leave to cool for 5 minutes in the tin before tipping out onto a wire rack to cool completely.
  5. Whip the cream and 1tbsp caramel in a large bowl with an electric mixer until softly whipped.
  6. Place one of the sponges onto a serving plate and top with a third of the cream – spreading it out to the edges with a spoon or knife, scatter with a few slices of banana and drizzle with a little caramel. Repeat for the top 2 layers and finish with the chocolate shards if using (see tips).
  7. For a very special treat warm the remaining caramel and serve with the cake or alternatively use the caramel stirred into yoghurt and topped with fruit for a special breakfast idea.
    To make chocolate shards – melt dark chocolate and pour onto the back of a metal baking tray or smooth chopping board. Leave to set then using a large knife scrape the chocolate until it makes curled shards of chocolate.

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