If you’ve never heard of Banoffee Pie, let me tell you a little about it. Banoffee Pie is an English dessert. It has a cookie crumb crust, a layer of caramel, topped with a layer of bananas and then finished off with whipped cream and chocolate shavings. It is pretty fantastic, but my son’s not a big fan, so when he requested a banana cake, I decided to base it on that classic British dessert and put all the aspects of it into a cake. When I tell you, this cake is incredible – believe me – it is INCREDIBLE! For the cake, I used my Vanilla Bean Banana Bundt Cake. The only change I made was swapping the vanilla bean with vanilla extract – because why mess with perfection? Let me tell you that the cake is insanely delicious!
How I Came Up with The BEST Banana Cake Recipe
For the caramel filling, I just halved the recipe for my actual Banoffee Pie recipe. For the whipped cream frosting, I used my Stabilized Whipped Cream recipe. It’s one of my most popular recipes and definitely a favorite in this house! For the cookie crumb coating, I used digestive biscuits (a British cookie very similar to graham crackers). Just use whatever you’d use for a cookie pie base.
How to Make Caramel Banana Cake
For the cake: Place the condensed milk and bananas in a mid-sized microwave-safe bowl. Place the bowl in the microwave on high for 45 seconds to a minute (until fluid and warmed through). Mash the warm bananas well into the condensed milk.
Mix to combine and set aside. In a separate large bowl, beat the butter and sugar until the mixture is light and fluffy.
Beat in the banana mixture until combined. Beat in both eggs adding them one at a time until combined. Mix in the eggs.
Mix in the salt, baking powder, and flour until combined. Add the batter to the cake pans. Bake for 25-30 minutes or until a cake tester comes out clean. Leave to cool 10 minutes before turning out onto a wire rack to cool completely.
For the Caramel Filling:
Add the butter, salt, and dark brown sugar into a non-stick pan. Cook over low heat, stirring continuously until the sugar has dissolved. Add the condensed milk. Bring to a rapid boil for about a minute, stirring until it forms a thick golden caramel.
Set aside to cool completely.
For the Whipped Cream Frosting:
Add skimmed milk powder, vanilla, and powdered sugar to the whipping cream.
Whip together until thick.
To Assemble:
Place the first layer on a cake plate and cut any mound off the top to make it even.
Add the caramel filling to the bottom layer.
Top with the second layer and cover in the whipped cream frosting.
Cover the sides with the cookie crumbs.
Pipe an edge around the top of the cake. Shave chocolate over the top.
Add banana chips to finish.
Serve and enjoy every last bite! Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
