Banoffee Layer Cake
Banoffee Layer Cake

Banoffee Layer Cake

Time
Prep: 30 mins
Cook: 30 mins
Difficulty
Quite Easy
serves
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
mytr1be

For the cakes:

Caster sugar

200g

Buttery baking spread*

200g

Eggs, beaten

4

Self-raising flour

200g

Baking powder

1tsp

Vanilla extract

1tsp

Mashed, ripe bananas

2

For the filling:

Whipping cream

284ml

Large banana, sliced

1

To finish:

Dark chocolate shards (optional)

20g

*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.

 

Have you tried making this delicious recipe yet?

Let us know by reviewing it below

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Banoffee Layer Cake is rated 4.3 out of 5 by 4.
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Rated 2 out of 5 by from Disappointed so far… The recipe image looks magnificent, now I’m prepared to admit that I’m no star baker but my sponges (and those in the picture of another reviewer) are like pancakes, have the size of the image would be generous. As such baking for the time stated has left the sponges looking a bit toasted to be honest which is disappointing. Yes I should have kept an eye on them but I figured if they were going to be that chunky they would need the full 25 mins… yet to taste but hope that it’s been worth it :(
Date published: 2022-01-13
Rated 5 out of 5 by from Yummy! My Dad loves banoffee pie so my 11 year old decided to make this for his Birthday. It was a massive hit!
Date published: 2021-02-01
Rated 5 out of 5 by from Perfection I tried this perfect tasted as good as it looked. I always use carnation products.
Date published: 2020-08-28
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