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Based on Banoffee Pie, this indulgent Caramel Banana Cake has Whipped Cream Frosting, a cookie-crumb coating, and is finished with grated chocolate.
If you’ve never heard of Banoffee Pie, let me tell you a little about it. Banoffee Pie is an English dessert. It has a cookie crumb crust, a layer of caramel, topped with a layer of bananas and then finished off with whipped cream and chocolate shavings.
It is pretty fantastic, but my son’s not a big fan, so when he requested a banana cake, I decided to base it on that classic British dessert and put all the aspects of it into a cake.
When I tell you, this cake is incredible – believe me – it is INCREDIBLE!
Why this recipe works:
- The banana cake, made with fresh bananas is a moist, dense cake that’s packed with flavor.
- The condensed milk and brown sugar caramel are easy to make and not overly sweet.
- The cookie crumb coating is not only decorative but adds texture too.
- The light, creamy whipped cream frosting brings the whole thing together perfectly.
How Do you Make banana Cake Moist?
The answer- Bananas! Bananas have a lot of natural moisture. Just by adding fresh, mashed bananas, you’ll end up with a wonderfully moist Banana Cake.
How I Came Up with The BEST Banana Cake Recipe
For the cake, I used my Vanilla Bean Banana Bundt Cake. The only change I made was swapping the vanilla bean with vanilla extract – because why mess with perfection? Let me tell you that the cake is insanely delicious!
For the caramel filling, I just halved the recipe for my actual Banoffee Pie recipe.
For the whipped cream frosting, I used my Stabilized Whipped Cream recipe. It’s one of my most popular recipes and definitely a favorite in this house!
For the cookie crumb coating, I used digestive biscuits (a British cookie very similar to graham crackers). Just use whatever you’d use for a cookie pie base.
How to Make Caramel Banana Cake
For the cake:
Place the condensed milk and bananas in a mid-sized microwave-safe bowl.
Place the bowl in the microwave on high for 45 seconds to a minute (until fluid and warmed through). Mash the warm bananas well into the condensed milk.
Mix to combine and set aside.
In a separate large bowl, beat the butter and sugar until the mixture is light and fluffy.
Beat in the banana mixture until combined. Beat in both eggs adding them one at a time until combined.
Mix in the eggs.
Mix in the salt, baking powder, and flour until combined.
Add the batter to the cake pans.
Bake for 25-30 minutes or until a cake tester comes out clean. Leave to cool 10 minutes before turning out onto a wire rack to cool completely.
For the Caramel Filling:
Add the butter, salt, and dark brown sugar into a non-stick pan.
Cook over low heat, stirring continuously until the sugar has dissolved. Add the condensed milk.
Bring to a rapid boil for about a minute, stirring until it forms a thick golden caramel.
Set aside to cool completely.
For the Whipped Cream Frosting:
Add skimmed milk powder, vanilla, and powdered sugar to the whipping cream.
Whip together until thick.
To Assemble:
Place the first layer on a cake plate and cut any mound off the top to make it even.
Add the caramel filling to the bottom layer.
Top with the second layer and cover in the whipped cream frosting.
Cover the sides with the cookie crumbs.
Pipe an edge around the top of the cake.
Shave chocolate over the top.
Add banana chips to finish.
Serve and enjoy every last bite!
Recipe Notes:
- Warming the condensed milk, bananas and vanilla in the microwave before mashing makes the mixture more fluid (ensuring a more fluid batter), enhances the vanilla flavor and helps the bananas to mash easily and break down more.
Bakers Tips:
- Don’t worry about lumps in the batter. The mashed banana will not completely break down and will leave lumps. As long as the flour is mixed in, lumps are fine!
- Don’t over mix the batter. As shown in the video, I add the flour in stages and finish by hand so as not to over mix. Over mixing will create a heavy, dense cake.
- Be careful not to overcook the filling. Follow the instructions and don’t cook too long or you may end up with hard toffee.
- Use chilled whipping cream. Whipping chilled cream is faster and the result is lighter. If using a mixer, chill the bowl and whisk or beaters too before whipping the cream.
- Avoid over whipping the cream. Cream whipped to stiff peaks can quickly separate into butter if over whipped.
- Storing the cake: Refrigerate cake until 30 minutes before ready to serve. Then refrigerate to store leftovers. The cake is best for 2-3 days.
Coating the side of the cake:
- Gently pat the coating into the frosting: Work your way around the cake, patting the coating into the frosting. Be careful not to press too hard; only use enough pressure to ensure the coating sticks to the frosting.
Variation
- Create Banana Cream Cake by filling with custard & sliced banana and omitting the coating and chocolate shavings.
More Amazing Banana Recipes
Recipe
Caramel Banana Cake
Ingredients
For the cake:
- 3 bananas (very ripe )
- ¼ cup sweetened condensed milk
- ½ cup butter
- 1 cup granulated sugar
- 1½ teaspoons vanilla extract
- 2 large eggs
- ½ teaspoon salt
- 2 teaspoons baking powder
- 2¼ cups all-purpose flour
For the Caramel Filling:
- ¼ cup butter
- ½ teaspoon salt
- ⅓ cup dark brown sugar
- ¾ cup sweetened condensed milk
For the frosting:
- 2½ cups heavy cream ((also known as double cream) chilled)
- ¾ cup powdered sugar
- 2 teaspoons vanilla extract
- 2 tablespoons skimmed milk powder
For the cookie crumbs:
- ½ cup crushed graham crackers (or digestive biscuits)
For topping:
- dark chocolate (shaved)
Instructions
For the cake:
- preheat the oven to 350F. Grease two 8 inch round cake pans
- Place the condensed milk, bananas and vanilla extract in a mid-sized microwave-safe bowl. Heat in the microwave on high for 45 seconds to 1 minute or until warmed through and fluid.
- Mash the warm bananas well into the condensed milk. Mix to combine and set aside.
- In a separate large bowl, beat the butter and sugar until the mixture is light and fluffy. Beat in the banana mixture. Beat in both eggs until combined.
- Mix in the salt and baking powder. Mix in the flour until combined.
- Add the batter evenly between the cake pans.
- Bake for 25-30 minutes or until a cake tester comes out clean. Leave to cool 10 minutes before turning out onto a wire rack to cool completely.
For the caramel filling:
- Melt the butter, salt and dark brown sugar into a non-stick pan over low heat, stirring continuously until the sugar has dissolved.
- Add the condensed milk and bring to a rapid boil for about a minute, stirring the whole until it forms a thick golden caramel. Set aside to cool completely at room temperature.
For the Frosting:
- Add powdered sugar, skimmed milk powder, and vanilla to the cream.
- Using a food processor or mixer, whip the cream until it thickens (this doesn’t take long at all so check often). When you run a spoon through it, and it holds its shape without falling back into the gap, it’s ready to use.
To Assemble:
- Place the first layer on a cake plate and cut any mound off the top to make it even.
- Add the caramel filling to the bottom layer.
- Top with the second layer and cover in the whipped cream frosting.
Crumb Coating:
- Gently pat the crumbs into the frosting, working your way around the cake. Don’t press too hard—use just enough pressure to ensure the crumbs stick to the frosting.
To Top:
- Using a fine cheese grater, grate the chocolate onto the top of the cake.
- Refrigerate cake until 30 minutes before ready to serve. Then refrigerate to store leftovers. This cake is best for 2-3 days.
Tips
- Don’t worry about lumps in the batter. The mashed banana will not completely break down and will leave lumps. As long as the flour is mixed in, lumps are fine!
- Don’t over mix the batter. As shown in the video, I add the flour in stages and finish by hand so as not to over mix. Over mixing will create a heavy, dense cake.
- Be careful not to overcook the filling. Follow the instructions and don’t cook too long or you may end up with hard toffee.
- Use chilled whipping cream. Whipping chilled cream is faster and the result is lighter. If using a mixer, chill the bowl and whisk or beaters too before whipping the cream.
- Avoid over whipping the cream. Cream whipped to stiff peaks can quickly separate into butter if over whipped.
- Storing the cake: Refrigerate cake until 30 minutes before ready to serve. Then refrigerate to store leftovers. The cake is best for 2-3 days.
Coating the side of the cake:
- Gently pat the coating into the frosting: Work your way around the cake, patting the coating into the frosting. Be careful not to press too hard; only use enough pressure to ensure the coating sticks to the frosting.
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