I was hosting a party and was looking for dessert ideas on ‘Pinterest’, when I was introduced to all things ‘banoffee’. Trying not to drool all over my cell, I decided I had to try this dessert. So, I ended up making the pie for my party and loved it!
There was only one problem. I wished there was more of it! More bananas, more whipped cream, and definitely much, much more Dulce de Leche…yum!
Inspiration hit, and I decided to go ahead and turn my new found banoffee addiction into a cake!
Not just any cake…it had to be a two tier cake, using the original pie recipe. The way the cookie crust, the bananas, whipped cream, and Dulce de Leche mingle is (in my opinion) unbeatable! (Gosh I wish I was eating some of this cake right now.) 🙂
Off to the kitchen I went with my hubby and we began putting this cake together.
To test out this wonderful creation…
We froze the cake and drove it over to my mom’s for a party. Guess what happened? It was a hit! Really no surprise there, because how can it not be a hit…right?!
Now – without further delay – here’s the recipe, so you can go ahead and enjoy this crumbly mess yourself.
Warning: Finger licking is bound to happen! 😀
Best Banoffee CAKE! | Get ready to impress...
Move over banoffee pies and cups! It's banoffee CAKE time! Take this delicious dessert to the next level and impress everyone!
(5 votes, average: 5.00 out of 5)
2 1/2 to 3cupsdulce de leche, divided*I made my own using condensed milk (see notes section)
Start by prepping two 9 in springform cake pans (one 9 inch and one 8 1/2 inch cake pan would be ideal) like this: 1)Butter the bottom and sides (must be at least 3 in tall) of one cake pan and line entire pan with parchment paper; 2) Butter only the bottom of the second cake pan and line only the bottom with parchment paper.
Bottom crust: Crush 350g and 175g of cookies *separately*, either using a food processor, or by putting the cookies in a large freezer bag and crushing them with a rolling pin (that's what I did :)). Crush the cookies until fine to medium crumbs are left. A few bigger pieces are OK and will give the cake a rustic look.
Add melted butter and brown sugar to the crumbs, and mix it all up in the bag. Make sure your bag is zipped tight!
Get out your 9 inch springform pan with 3 inch sides, and start pressing the crumb mixture into pan and up the sides as uniformly as you can. I used a tall drinking glass for for this step. When it's all done, place the crust in the freezer.
Now make the second crust following steps 2 and 3 above (skipping the sugar), and press the crumb mixture only on the bottom of the pan. Note: If you don't happen to have a smaller than 9 inch cake pan, just go ahead and use that and then you'll cut the excess off the sides later (that's what I did :)). Freeze this crust too.
Now let's whip that cream! Add whipping cream stabilizer to whipping cream and start whipping until the cream holds it's shape and stiff peaks form once the whisk is lifted. The whipped cream should NOT be runny.
Peel and slice bananas into 1/2 inch slices.
Add lemon zest and juice to banana slices and gently combine. You do not want to smash the banana slices! Set aside in the fridge.
Now for the fun part...assemble the cake!
Take the bottom crust out of the freezer.
Let's take a moment here and appreciate the beauty of Dulce de Leche...Try not to eat it all before the cake is assembled! lol
Now, carefully and evenly spread half of the Dulce de Leche on the bottom. If you're finding that it's too thick to spread easily, slightly warm it up in the microwave. DO NOT heat it, as it will ruin your bottom crust!
Add banana slices in a single layer on top of the Dulce de Leche. You can layer on as many banana slices as you want, as long as it's in a single layer.
Layer the whipped cream and spread it to cover the banana slices.
If needed, trim the second cookie crust so that it fits inside the bottom crust.
Take the crust out of the cake pan and gently place it on top of the whipped cream. Don't worry if it breaks in half (like mine did) no one will notice.
Repeat by layering remaining Dulce de Leche (as much as you can fit!), bananas, and whipped cream (make it look pretty). 🙂
That's it! Look at that masterpiece! You can top the cake with additional banana slices, cookie crumbs, or even chocolate shavings, and a drizzle of melted Dulce de Leche.
TIP: Keep this wonderful dessert in the fridge if you're not eating it right away. It also freezes well and can be kept in the freezer for a day or two. (Freezing it also makes it easy to transport and share at parties...definitely a bonus!)
Have an 'Instant Pot' and want to make your own Dulce de Leche from condensed milk? Check out Pressure Cooking Todayto see how.
I made mine using 8 oz canning jars (I fit 4 jars in my 'Instant Pot'). Here are some pictures...