Banoffee Layer Cake
Banoffee Layer Cake

Banoffee Layer Cake

Prep: 30 mins
Cook: 30 mins
Quite Easy
Serves: 12

Get ahead of the game... You can make the sponges and freeze them ready to defrost, fill and decorate in a flash!

We made this recipe to celebrate our 120th anniversary in 2019...gorgeous layers of banana cake, caramel and whipped cream – perfect to use up old bananas and great for birthdays and teatime treats. 

Banoffee Layer Cake
Perfect, tasted as good as it looked

For the cakes:

Caster sugar


Buttery baking spread*


Eggs, beaten


Self-raising flour


Baking powder


Vanilla extract


Mashed, ripe bananas


For the filling:

Whipping cream


Large banana, sliced


To finish:

Dark chocolate shards (optional)


*recipe is based on 70% fat buttery baking spread

You will also need…

3 x 18cm (7inch) round baking tins, greased and lined with baking parchment

Step 1 of 6

Banoffee Layer cake ingredients

Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4. Weigh out and prepare all your ingredients.

Step 2 of 6

Banoffee Layer Cake

Beat the cake ingredients in a large mixing bowl with an electric hand mixer until light and creamy.

Step 3 of 6

Banoffee Layer Cake

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.

Step 4 of 6

Leave to cool for 5 minutes in the tin before tipping out onto a wire rack to cool completely.

Step 5 of 6

Whip the cream and 1tbsp caramel in a large bowl with an electric mixer until softly whipped.

Step 6 of 6

Banoffee Layer Cake

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).

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.

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.


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