Description

This Banoffee Cake features a moist banana base, topped with luscious dulce de leche and whipped cream. It’s simple to prepare and absolutely delicious, making it ideal for gatherings or a sweet treat during the week.

Ingredients

Scale

¾ cup unsalted butter softened
¾ cup granulated sugar
¼ cup brown sugar
2 eggs room temperature
1 teaspoon vanilla extract
1 ½ cups ripe mashed bananas about 3 medium bananas
1 ¾ cups all purpose flour
¾ cup graham crackers crushed, (about 10 crackers)
½ teaspoon baking powder
½ teaspoon cinnamon optional
½ cup buttermilk
1 to 1¼ cups dulce de leche
1 ½ cups whipped cream or cool whip
2-3 bananas sliced
shaved or finely chopped dark chocolate for garnish

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Instructions

Preheat the oven to 350°F and line a 9×13 pan with parchment paper, allowing for overhang.
Mash the bananas in a small bowl using a fork.
In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Beat in the eggs, buttermilk, vanilla extract, and mashed bananas until well combined.
Stir in the all-purpose flour, crushed graham crackers, baking powder, and optional cinnamon until just combined.
Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick comes out clean.
Allow the cake to fully cool before spreading the dulce de leche evenly over the top using an offset spatula.
Spread or pipe whipped cream on top of the dulce de leche layer.
Finish by topping with fresh banana slices, shaved dark chocolate, and additional dulce de leche right before serving.

Notes

Make sure the butter is softened at room temperature for easy creaming.
Use ripe, spotty bananas for the best flavor in the cake.
You can substitute whipped cream with Cool Whip for an easier option.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 29g
Sodium: 150mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg