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Layered Banoffee Cake
Sweet, overripe bananas and thick dulce de leche meet in this clever twist on the classic pie. By blending the caramel directly into the batter, you'll get a deeply caramelized crumb that stays incredibly moist. It's a rich, layered dessert that pairs perfectly with a strong cup of coffee. You won't need an excuse to slice into this one.
Ingredients
- 250g unsalted butter
- 140g caster sugar
- 1 x 397g tin dulce de leche, or tinned caramel
- 4 eggs
- 2 teaspoons vanilla extract or vanilla bean paste
- ½ teaspoon salt
- 3 or 4 very ripe bananas
- 280g self-raising flour
- 1½ teaspoons baking powder
- 250ml double cream
- 25g icing sugar
- 1 teaspoon cocoa powder
- 2 x 20cm round cake tins
Instructions
- 1Heat the oven to 200°C (180°C fan or gas mark 6). Coat two 20cm round cake tins with butter and line them with baking parchment.
- 2Combine the butter, caster sugar, and 250g of the dulce de leche in a large mixing bowl. Beat the mixture until it becomes light and fluffy. This incorporates air for a lighter cake.
- 3Mix in the eggs one at a time, ensuring each is fully blended before adding the next. Stir in the vanilla extract and salt.
- 4Peel two of the bananas and mash roughly 120g of the fruit with a fork. Fold the mashed banana evenly into the wet ingredients, then sift in the self-raising flour and baking powder. Mix just until combined so the cake doesn't become tough.
- 5Pour the batter evenly into the prepared tins. Bake for roughly 25 minutes until the tops are golden brown.
- 6Take the tins out of the oven and run a knife around the inside edges. Let the cakes rest for 10 minutes before transferring them to a wire rack to cool entirely.
Notes
- Ingredient swap: Substitute tinned caramel if you can't find dulce de leche.
- Tip: Use very ripe, heavily spotted bananas for the best natural sweetness and flavor.
- Assembly: Whip the double cream with the icing sugar to use as a filling between the cooled layers. Top with the remaining sliced bananas and a dusting of cocoa powder.