Banoffee Cake


Morphs banana and toffee (banoffee pie!) into a decadent layer cake. Dulce de leche caramel frosting covers fluffy banana cake with golden, buttery pan fried bananas on top.

Ingredients Needed:

Mashed Bananas Lemon Juice Flour | Salt | Sugar | Eggs Baking Soda Baking Powder Unsalted Butter Vanilla Extract Banana Extract Buttermilk Dulce de Leche Cool Whip Topping

Preheat the oven to 350°. Spray cake rounds with cooking spray and line with parchment paper. Mix mashed bananas with lemon juice and set aside. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.  Set aside.


Prep Work

Cream butter and sugar until light and fluffy. Add eggs and extracts. Add flour and buttermilk, then fold in banana mixture. Beat the egg whites until stiff & fold into banana cake batter until no streaks remain. Divide batter between prepared pans.


mix it

Bake for 30-33 minutes. Turn onto wire racks to cool completely. Beat remaining softened butter until smooth. Mix in half the can of dulce de leche and salt until combined. Fold in whipped topping until smooth.



Cook the bananas in a skillet with butter.  Place them in a single layer and cook until golden brown then flip. Remove from heat to cool.



Add Cool Whip to the chilled cake. Swirl the remaining dulce de leche over the whipped topping.  Place fried bananas on top and serve. Enjoy!



Sub all-purpose gluten-free flour for a GF cake recipe (works great!)

more tips & tricks!

Yellow Wavy Line

Make homemade dulce de leche using sweetened condensed milk

Yellow Wavy Line

Add candied pecans, toffee bits, or drizzle hot fudge over the top

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