Thank you so much for stopping by today! I have to say—this one has been a long time coming. If you’re a fan of the classic banoffee pie, buckle up because this Banoffee Cake takes everything you love (bananas, toffee, whipped cream) and stacks it high between soft, fluffy banana cake layers. It’s indulgent, nostalgic, and honestly? Completely irresistible.
Whether you’re celebrating a birthday, hosting brunch, or just need a show-stopping dessert, this cake is guaranteed to be the first thing gone at the table. ✨
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What Is Banoffee Cake?
Banoffee Cake is the decadent layer cake version of the beloved British dessert, banoffee pie—a mash-up of “banana” and “toffee.” Instead of a pie crust, we’re working with moist banana cake layers that get sandwiched and topped with homemade toffee sauce, freshly whipped cream, and plenty of sliced bananas.
It’s sweet, creamy, and comforting, with just the right amount of gooey caramel and fruity freshness.
Why You’ll Fall in Love with This Cake
- 🍌 Moist banana cake – Soft, rich, and perfectly spiced.
- 🍯 Homemade toffee sauce – A warm, buttery drizzle that takes it over the top.
- 🥄 Light whipped cream – No heavy buttercream here!
- 🎂 A showstopper dessert – Looks stunning and tastes even better.
- 🎉 Perfect for birthdays, brunches, and celebrations.
What Does It Taste Like?
Imagine banana bread and sticky toffee pudding had a baby, and then layered it with cream. The cake is tender and flavorful with real banana, and the toffee sauce melts into the layers, giving it a caramel-like richness. The whipped cream keeps things light, and fresh banana slices add a refreshing finish. It’s comforting and luxurious in one bite.
Benefits of This Recipe
- Easy to assemble – The layers come together without complicated decorating.
- Make-ahead friendly – Bake the cake and prep the sauce in advance.
- Crowd-pleasing flavor – Banana + toffee is a flavor combo everyone loves.
- Flexible toppings – Add chocolate, nuts, or even a drizzle of espresso!
Ingredients You’ll Need
For the Banana Cake:
- 2 ripe bananas, mashed
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1/2 cup sour cream or Greek yogurt
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
For the Toffee Sauce:
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/2 cup heavy cream
- Pinch of salt
- 1/2 tsp vanilla extract
For the Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla
- 2 ripe bananas, sliced
- Optional: grated chocolate, toffee bits, crushed graham crackers
Tools You’ll Need
- Mixing bowls
- Hand mixer or stand mixer
- 2 x 8-inch round cake pans
- Saucepan (for the toffee)
- Whisk or rubber spatula
- Cooling rack
- Offset spatula (for layering)
Ingredient Additions & Substitutions
- No sour cream? Use plain Greek yogurt or buttermilk.
- Want it nutty? Add chopped pecans or walnuts to the batter.
- Make it gluten-free: Use a 1:1 gluten-free baking flour.
- Add chocolate: A handful of mini chocolate chips in the batter = amazing.
Step-by-Step Instructions
1. Bake the Banana Cake
- Preheat your oven to 350°F (175°C). Grease and line your cake pans.
- Cream together butter and brown sugar until light and fluffy.
- Beat in eggs, one at a time, then mix in mashed bananas, sour cream, and vanilla.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
- Gradually add dry ingredients to the wet and mix until just combined.
- Divide the batter between the pans and bake for 22–26 minutes.
- Let cool in the pans for 10 minutes, then transfer to wire racks.
2. Make the Toffee Sauce
- In a saucepan, melt butter over medium heat.
- Stir in brown sugar and cream. Bring to a simmer and cook for 5–7 minutes until thickened.
- Remove from heat, add vanilla and a pinch of salt. Let cool slightly.
3. Whip the Cream
- Beat heavy cream with powdered sugar and vanilla until soft peaks form. Chill until ready to use.
4. Assemble the Cake
- Place one cake layer on a plate. Top with a generous drizzle of toffee sauce, whipped cream, and banana slices.
- Repeat with the second layer. Finish with more whipped cream and extra toffee.
- Garnish with banana slices, chocolate shavings, or toffee bits.
5. Chill (Optional)
Let the cake chill for 30 minutes before slicing for neater layers.
What to Serve With Banoffee Cake
- Hot coffee or a cold brew
- A scoop of vanilla or coffee ice cream
- A drizzle of extra toffee sauce (yes, always more sauce)
- Lightly toasted walnuts for crunch
Tips for Success
- Use ripe bananas – They add the most flavor and natural sweetness.
- Don’t overmix the batter – Keep it light and fluffy.
- Chill the toffee sauce just enough that it’s pourable but not runny.
- Add bananas right before serving to keep them from browning.
Storage Instructions
- Refrigerator: Store covered for up to 3 days. The whipped cream may soften over time.
- Freezer: Freeze unfrosted cake layers for up to 2 months. Thaw before assembling.
- Make-ahead: Bake cakes and prep the sauce a day ahead, then assemble the day of.
FAQs About Banoffee Cake
Can I make this in a sheet pan?
Yes! Use a 9×13 pan and bake for 30–35 minutes. Top with whipped cream and toffee right in the pan.
Will the bananas brown?
They can, but brushing slices with a little lemon juice helps keep them fresh longer.
Can I use store-bought caramel?
Totally fine in a pinch—just warm slightly and mix with a pinch of salt and splash of cream for homemade taste.
Is it super sweet?
It’s rich, but the whipped cream balances it perfectly. You can also reduce sugar in the cake if you prefer.
Why This Cake Deserves a Spot at Your Table
This Banoffee Cake has everything: texture, flavor, a bit of drama, and a whole lot of love. It’s comfort food and celebration cake all rolled into one, and it’s guaranteed to turn heads (and win hearts) at any gathering.
If you make it, please leave a review and tag me on Pinterest @easyrecipesteps—I can’t wait to see your slice!
More Desserts to Love
- Strawberry Rhubarb Ice Cream
- Healthy Carrot Cake
- Peach Almond Crisp
- Vanilla Bean Yogurt Cheesecake Cups
Nutritional Information (Per Slice – Approx. 10 servings)
- Calories: 410
- Fat: 24g
- Saturated Fat: 13g
- Carbohydrates: 45g
- Sugar: 28g
- Protein: 5g
- Fiber: 2g
- Sodium: 240mg
- Cholesterol: 100mg
Banoffee Cake (Moist Banana Layers with Toffee Sauce & Whipped Cream!)
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
- Cream butter and brown sugar. Add eggs one at a time, then bananas, sour cream, and vanilla.
- In a separate bowl, mix flour, baking soda, salt, and cinnamon. Add to wet ingredients until just combined.
- Divide batter evenly into pans and bake for 22–26 minutes. Cool completely.
- In a saucepan, melt butter over medium heat. Stir in brown sugar and cream. Simmer for 5–7 minutes until thickened.
- Remove from heat and stir in salt and vanilla. Let cool to room temp.
- Beat heavy cream with powdered sugar and vanilla until soft peaks form.
- Place one cake layer on serving plate. Add a layer of toffee sauce, whipped cream, and sliced bananas.
- Repeat with second layer. Top with more cream, drizzle with toffee, and garnish as desired.
Nutrition
Notes
- Make cake layers and sauce a day ahead for easy assembly.
- For neat layers, chill cake for 30 minutes before slicing.
- Bananas can be brushed with lemon juice to prevent browning.
- For extra texture, add crushed graham crackers or toffee bits between layers.