Banoffee Layer Cake
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.
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…
Step 1 of 6
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
Beat the cake ingredients in a large mixing bowl with an electric hand mixer until light and creamy.
Step 3 of 6
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
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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Banoffee Layer Cake
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Prep: 30 mins
Cook: 30 mins
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Quite Easy
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SERVES: 12
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Ingredients
For the cakes:
Caster sugar
200gButtery baking spread*
200gEggs, beaten
4Self-raising flour
200gBaking powder
1tspVanilla extract
1tspMashed, ripe bananas
2For the filling:
Whipping cream
284mlLarge banana, sliced
1To 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 -
Method
Step 1 of 6
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
Beat the cake ingredients in a large mixing bowl with an electric hand mixer until light and creamy.
Step 3 of 6
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
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.