This Banoffee Cake is DREAMY. Layers of moist banana sponge, maple cream cheese frosting, and lashings of peanut butter caramel. It’s made with simple ingredients, and it’s really easy to make – you would never tell it’s actually good for you!
If you like Banoffee Pie, you will ADORE this Banoffee Cake Recipe. It’s got all the flavors you love from a banoffee pie, but in cake-form. Soft and fluffy banana sponge, cream cheese frosting, and a quick and easy caramel sauce. If you weren’t looking for a “healthy” recipe, before you exit this post – please give me a chance to explain and persuade you to make this recipe instead of a different banoffee cake.
If you’re new to my recipes, I’ll tell you what I’m about: I take all your favorite recipes and show you how to make them without any fancy technical skills. On top of that, I use better-for-you ingredients so that you can nourish your soul and body at the same time. Most of my recipes are actually so healthy that you can make them for breakfast – and please tell me who does not want cake for breakfast?
Just because my recipes are healthy does not mean they are not DELICIOUS. If you want to learn more about the ingredients used in this Banoffee Cake and why they are good for you, read on. I really hope you make this recipe and that it surprises you. Once you try it, I hope that I have in some way inspired you to recreate more of my easy and healthy recipes!
Why you will love this Banoffee Cake:
- You don’t need any fancy “healthy” ingredients – the ingredients are simple and easily accesible.
- No fancy tools or skills required.
- It’s refined sugar-free.
- You can have it for breakfast!?
- Can be made vegan and dairy-free.
- It’s incredibly delicious.
- It’s good for your soul and your body.
I’ve listed the eight ingredients below, as well as some substitutions just below this section. To see the measurements and full recipe, scroll to the recipe card at the bottom of this page!
Whole Wheat Flour: I use whole wheat flour as it contains more nutrients, protein, and fiber compared to refined white flour.
Salt: Always add salt to your baked goods – it enhances the flavor and sweetness.
Bananas: To make the banana sponge; it adds a banana flavor, natural sweetness and moisture.
Egg: Adds structure and protein to the sponge.
Extra Virgin Olive Oil: Extra virgin olive oil is a great substitute for butter or other fats when baking cakes. It gives cakes a wonderfully moist texture and a light, subtle flavor that pairs perfectly with the banana and peanut flavors. Plus, it’s healthy and packed with antioxidants and healthy fats.
Maple Syrup: Maple Syrup is a pure, natural and delicious substitute for refined sugar! Maple Syrup is a healthier option than white sugar and certain other sweeteners in recipes, and it possesses a unique flavor that other sweeteners do not have (read below for substitutes).
Caramel Essence: Complements the banana and caramel, this is optional.
Yogurt: As part of the cream cheese frosting, yogurt adds volume, creaminess and goodness. You will need to use a thick yogurt like Greek yogurt or a thick plain yogurt. Try to use one that is made with just milk and no extra additives, gums or sweeteners. My favorite is Greek yogurt because it’s high in protein and probiotics.
Cream Cheese: Because you cannot make cream cheese frosting without cream cheese! Again, I recommend using a cream cheese that is made with just milk and no extra additives, gums or sweeteners.
Peanut Butter: To make a healthier 3-ingredient caramel to go between the layers of banana sponge and cream cheese frosting. The peanut butter flavor pairs so well with the banana sponge! It also provides some great healthy fats and protein. Try to use a peanut butter made from 100% peanuts and no added sugars.
Milk: You’ll just need a tiny bit to thin out the caramel.
Whole Wheat Flour: If you’d prefer to use a different flour I recommend All-Purpose/Plain Flour. If you use any other flour the texture of the cake will be significantly different. You could use Oat Flour, but you will need to add some extra liquid like milk to get the batter to the right consistency.
Eggs: To make a vegan banoffee cake, substitute the 2 eggs with an extra 120g Banana or 120g of Soy Yogurt. I have not tested this recipe with a flax egg, but you can give it a go!
Olive Oil: Any oil will do: I recommend melted coconut oil or grass-fed butter.
Maple Syrup: You can use any liquid sweetener like agave, honey or date syrup. Caramel Essence: You can use vanilla extract instead or omit if you don’t have either.
Yogurt: I like to use thick full-fat Greek yoghurt, but thick plain yogurt also works. To make a vegan banoffee cake you can use soy yogurt or coconut yogurt.
Cream Cheese: You can use smooth cottage cheese (or blended cottage cheese) or mascarpone. You could also substitute with more yogurt, but it will be runnier.
Peanut Butter: You can use any smooth nut butter like almond, macadamia, cashew or hazelnut. To make a nut-free banoffee cake you can use tahini or sesame butter. Alternatively, you can make a healthy date caramel.
Digital Food Scale: To accurately measure your ingredients.
2 x Cake Tins: I use 20cm tins. Read the “notes” if you want to use a different size tin.
2 x Mixing Bowls
Whisk & Spatula
How to make this Banoffee Cake Recipe
Here is a detailed summary of how to make this healthy banoffee cake, I’ve also included some photos and you can watch the recipe video here. At the bottom of this page is a summarized version that can be printed.
Healthy Banana Sponge Cake
Start by preheating the oven and greasing your cake tins with cooking spray or butter. Grab your digital kitchen scale to accurately measure your ingredients. In one bowl add the flour, baking powder, baking soda and salt and use a whisk to evenly distribute the ingredients to ensure even baking.
Mash the banana on a plate or in the second bowl – make sure to mash it as much as possible then add in the eggs, olive oil, maple syrup and caramel essence if using. Use a whisk to fully combine.
Add the dry ingredients into the wet and gently fold until just combined, be careful not to overmix but make sure you can’t see any dry flour clumps.
Divide the cake batter equally between the two cake tins. TOP TIP: calculate the total weight of the cake batter (in this recipe it should weigh around —-) then divide that total by two. Now place a cake tin on your digital food scale, pour in half of the batter that you calculated and pour the rest into the second cake tin.
Bake the cake for 10 minutes, you can test for doneness by inserting a toothpick or skewer in the center – it should come out with a few moist crumbs. Leave the sponge to cool in the tin on a wire rack if possible.
Healthy Cream Cheese Frosting
Add the cream cheese to a bowl, I like to mix it with a whisk to ensure it’s smooth before adding the rest of the ingredients. Add in the yogurt, maple syrup and some caramel essence and whisk until smooth. Place in the fridge.
Healthy Peanut Butter Caramel
Add the peanut butter, maple syrup and milk to a bowl and whisk until smooth. You can also add in some caramel essence and a pinch of salt to enhance the caramel flavor.
Assemble your Banoffee Cake
Once your sponges have cooled down, spread half the cream cheese frosting onto the top of one sponge as well as roughly a third of the caramel on top of that. Make the frosting higher around the edges to prevent the caramel from dripping down the sides. Slice your banana into coins and spread it out in an even layer on top of the caramel.
Take the second sponge and place it upside down on top. Add the rest of the cream cheese frosting on top of the cake and spread around the sides too. Pour the rest of the caramel on top, allowing it to drip down the edges slightly.
And that’s it – your Banoffee Cake is ready! I recommend putting the cake in the fridge for at least half an hour so that all the layers set well. Slice with a sharp, clean knife.
Tips to make the best Banoffee Cake
Room Temperature Ingredients: Allow ingredients like eggs and cream cheese to come to room temperature before using. This helps in better mixing and results in a smoother batter and frosting.
Use Ripe Bananas: Use ripe bananas for maximum flavor. They should be soft and have brown spots on the skin, as they add natural sweetness and moisture to the cake.
Accurate Measurements: Use a digital food scale for accurate measurements, especially when baking. This ensures that the ratios of ingredients are precise, leading to a well-balanced and delicious cake.
Careful Banana Mashing: Mash the bananas thoroughly to avoid lumps in the batter. The smoother the banana mixture, the more evenly distributed the flavor will be in the cake.
Gentle Mixing: When combining wet and dry ingredients, fold them together gently. Overmixing can lead to a dense cake. Mix until just combined and no dry flour clumps are visible.
Even Cake Batter Distribution: When dividing the cake batter between the two tins, calculate the total weight of the cake batter (in this recipe it should weigh around —-) then divide that total by two. Now place a cake tin on your digital food scale, pour in half of the batter that you calculated and pour the rest into the second cake tin.
Toothpick Test: While baking, use the toothpick test to check for doneness. Insert a toothpick into the center of the cake; it should come out with a few moist crumbs, not wet batter.
Layer Assembly: When assembling the layers, spread the cream cheese frosting higher around the edges to create a barrier and prevent the caramel from dripping down the sides.
Setting in the Fridge: After assembling, refrigerate the cake for at least half an hour. This helps the layers to set and makes slicing easier. It also enhances the flavors.
Clean, Sharp Cuts: When slicing the cake, use a sharp, clean knife for neat and presentable servings.
How to store Banoffee Cake
Room Temperature: If you plan to consume the cake within a day or two, you can leave it at room temperature for short periods. However, because of the cream cheese, it’s generally safer to store it in the fridge.
Refrigeration: Due to the cream cheese frosting and caramel layers, it’s recommended to store the Banoffee Cake in the refrigerator. Place it in an airtight container or cover it with plastic wrap. The cake can be stored in the refrigerator for up to 3-4 days.
Bringing to Room Temperature: Before serving, if the cake has been refrigerated, allow it to sit at room temperature for about 15-20 minutes. This helps the flavors to come alive, and the cake will be easier to slice.
Avoid Freezing: Due to the texture of the cream cheese frosting and the banana layers, freezing is not recommended. Freezing and thawing can compromise the texture of these components.
Can I use a different-sized cake tin?
Yes, you can use a different-sized cake tin. Keep in mind that using a different size will affect the thickness of the layers and the overall baking time. Adjust the baking time accordingly and keep an eye on the cake to ensure it’s cooked through. If you use a larger tin, the layers may be thinner, and the baking time could be shorter. Conversely, if you use a smaller tin, the layers may be thicker, and the baking time could be longer.
Can I make three layers instead of two?
Certainly! To make three layers instead of two, scale the original recipe by a factor of 1.5. Multiply all ingredients accordingly, using a digital scale for accuracy. Distribute the batter evenly among three cake tins. When assembling, spread the cream cheese frosting and caramel between each layer. Keep an eye on consistency throughout the process. Enjoy your Banoffee Cake with three layers!
Can I make this Banoffee cake vegan?
Yes, you can make this Banoffee Cake vegan. Here are the modifications: Substitute the eggs with an extra 60g of mashed banana or 60g of soy yogurt per egg. This replaces the binding and moisture provided by eggs. Use a plant-based yogurt and cream cheese for the frosting
Can I use frozen bananas for the cake?
Yes, you can use frozen bananas for the cake. Thaw the frozen bananas before mashing them for the recipe. When using thawed bananas, they might release more moisture than fresh ones, so be sure to drain any excess liquid to maintain the desired batter consistency. Additionally, frozen bananas tend to have a more intense and sweet flavor, which can enhance the overall taste of the Banoffee Cake.
Can I just make one sponge instead of two?
Yes! If you only have one cake tin, you can make one single sponge. You will have to double the baking time, adjust to 20 minutes, keeping an eye on it. Do the toothpick test after 20 minutes. You can then slice the sponge in half to make two layers.
more easy and healthy cake recipes
- Easy and Healthy No-Bake Carrot Cake Bars Recipe
- easy chocolate orange fudge cake (healthy!)
- The EASIEST Healthy Tiramisu
- Healthy Chocolate Cake
Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
Banoffee Cake Recipe
Healthy Banana Sponge
Healthy Cream Cheese Frosting
- 250 g Cream Cheese 1 cup
- 250 g Greek Yoghurt 1 cup
- 80 g Maple Syrup 1/4 cup
- Preheat oven to 350℉ / 180℃ / 160℃ fan and grease your two cake tins with oil or butter.
- Add flour, baking powder, baking soda and salt to a bowl and whisk to combine.
- In a separate bowl add banana, egg, olive oil, maple syrup and caramel essence and whisk until smooth.
- Add dry ingredients to wet ingredients and fold with a spatula until just combined.
- Divide the mixture between two cake tins.
- Bake on the middle shelf side-by-side for 10 minutes. Once baked, leave to cool in the tin.
Cream Cheese Frosting
- Add ingredients to a bowl and whisk until smooth. Place in the fridge.
Peanut Butter Caramel
- Add ingredients to a bowl and whisk until smooth. You can add a pinch of salt if you like. Place in the fridge.
- Once the sponges have completely cooled, add a layer of cream cheese frosting followed by peanut caramel and sliced banana. Then add the second sponge upside down, more frosting on top and around the cake and drizzle the remaining caramel sauce. You can chop some chocolate up and sprinkle it on top too..
- Place in the fridge for a few minutes so that everything sets before slicing with a sharp, clean knife.