Banoffee Cake Recipe
Layers of moist banana sponge, maple cream cheese frosting and lashings of peanut butter caramel - this Banoffee Cake is DREAMY. It's made with simple, healthy ingredients and it's really easy to make!
Equipment
- 2 20cm Cake Tin see notes for different size
- 1 Whisk
- 1 Spatula
Ingredients
Healthy Banana Sponge
- 270 g Whole Wheat Flour 2 + 1/3 cups
- 1+ 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 300 g Ripe Banana 3 large
- 2 Eggs
- 60 g Extra Virgin Olive Oil
- 80 g Maple Syrup
- 1 tbsp Caramel Essence (optional)
Healthy Cream Cheese Frosting
- 250 g Cream Cheese 1 cup
- 250 g Greek Yoghurt 1 cup
- 80 g Maple Syrup 1/4 cup
Healthy Peanut Butter Caramel
- 130 g Smooth Peanut Butter 1/2 cup
- 40 g Maple Syrup 2 tbsp
- 60 g Milk 1/4 cup
- 80 g Banana sliced into thin coins
- 20 g Dark Chocolate optional
Instructions
Banana Sponge
- 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.
Assemble
- 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.
Video
Notes
* 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.
MEASUREMENTS:
I always recommend using a kitchen weighing scale and using weighted measurements. This will result in a more accurate process and your cake will come out perfectly.
MORE INFO:
Read the blog post for a more in-depth explanation of how to make this Banoffee Cake and more tips and storage instructions.
NUTRITIONAL INFO:
These nutritional values are provided as a guide only and may be different depending on your ingredients and measurements. I use full fat cream cheese and yogurt.
Nutrition
Nutrition Facts
Banoffee Cake Recipe
Serving Size
1 slice
Amount per Serving
Calories
349
% Daily Value*
Fat
18.8
g
29
%
Carbohydrates
34.5
g
12
%
Protein
10.5
g
21
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this?Leave a rating & leave some feedback in the comments section below! You can also tag me on Instagram @Nourishing.Niki and use the #NourishingNiki