This dessert recipe that I am sharing with you today is incredibly easy yet it is very delicious. It is packed with caramel and bananas. And guess what? It is a one-bowl recipe! I am pretty sure you would want to make it again and again. Even if you are just learning how to bake, there is no doubt that you will be able to put this treat together without any problem.
Imagine a beautifully light banana sponge soaked with caramel. It is incredibly moist. And that’s not all, add a layer of fresh cream frosting, banana slices, and dusting cookie crumbs.
I am telling you, you’d have a delightful dessert. It would be the perfect birthday cake, and you can be sure that everybody will love it. You’d be surprised at how good this dessert is that starts from mashed bananas…
Like we have said, making the best banoffee cake is incredibly easy. It’s just a matter of measuring all the ingredients in a bowl, beating together, and baking.
This right here is an easy one-bowl banoffee cake recipe. Incredible easy yet totally epic! The buttery soft banana sponge drenched with caramel and topped with whipped cream is to die for!
2 3/4 c. all-purpose flour
1 2/3 c. sugar
1 tbsp. baking powder
1/2 tbsp. bicarbonate of soda
7/8 c. unsalted butter (softened)
3 large eggs
2 ripe bananas (mashed well or liquidized)
2 tbsp. milk
1 tbsp. Angostura Bitters
14-oz tin condensed milk
5 tbsp. caramel (or dulce de leche)
1 tsp. Angostura Bitters
Sea salt, to taste
2 c. cold cream
1 c. icing sugar
2 tsp. vanilla paste (or extract)
1 banana (sliced)
3 Biscoff cookies (powdered)
- Preheat the oven to 350 degrees Fahrenheit and then grease a 9-inch springform cake tin with softened butter. Dust with flour and line the bottom of the tin with baking paper.
- In a large bowl, combine the flour, sugar, baking powder, and bicarbonate of soda. Mix together using a balloon whisk.
- Add the softened butter, eggs, milk, Angostura Bitters, and mashed bananas. Using a hand mixer, beat together at low speed.
- Once the ingredients are incorporated, increase the speed. Beat for a minute, scrape the bottom and sides of the bowl using a spatula, and then beat again until the batter is completely smooth.
- Transfer the batter into the prepared pan. Bake for about 55 to 60 minutes.
Adding the caramel:
- In a measuring jug, add the combined condensed milk, Angostura Bitters, Dulce de Leche, and salt.
- Poke holes over the whole cake using a skewer then pour half of the caramel over the center of the cake. Spread the caramel using a spatula to soak it into the holes. Gradually add more of the caramel but reserve some to drizzle over the cake.
- Transfer the cake onto a plate.
- Add the cold double cream, icing sugar, and vanilla extract to a bowl. Whisk on low-speed setting but gradually increase speed until firm peaks form.
- Pipe the cream over the cake.
- Drizzle the remaining caramel over the cake, sprinkle with the crumbs, and add the banana slices. Serve immediately.
- If the cake is coloring too fast, then tent with foil after 25 minutes. Make sure though that there is a gap so that the cake will rise properly.
- Keep the cake in the fridge until ready to serve.
Even novice bakers can put this banoffee cake together easily. One thing that you should remember though is to have all ingredients (unless specified otherwise) be at room temperature. This is the secret to achieving a smooth batter.