Banoffee Cake - Pies and Tacos

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Banoffee Cake
This Banoffee Cake has layers of moist and soft banana cake, filled with
dulce de leche and sliced bananas, topped with a delicious Dulce de
Leche Cream Cheese Frosting.
Course Dessert
Cuisine American
Keyword banana, banoffee, cake, dulce de leche
Prep Time 1 hour

Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 14 servings
Calories 300 kcal
Author camila
Ingredients
Banana Cake
2 large bananas 200 grams or 3/4 cup mashed
3 cups all-purpose flour 382 grams
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon powder
1/2 tsp salt
1/2 cup unsalted butter softened (113 grams)
1/4 cup vegetable oil 60 ml
1 cup granulated sugar 200 grams
1/3 cup brown sugar 66 grams
3 large eggs
1 tsp vanilla extract
1/2 cup sour cream 120 grams
1 cup buttermilk 240 ml
Dulce de Leche Cream Cheese Frosting
1 cup unsalted butter 226 grams
1/2 cup cream cheese 113 grams
1/2 cup dulce de leche 148 grams
4 cups powdered sugar 500 grams
2 tsp vanilla extract
Filling and assembly
1 1/2 cups dulce de leche
2 large bananas
Instructions
Banana Cake
1. Pre-heat the oven to 350ºF. Grease 3 8-inch round cake pans, line the bottom with a
parchment paper round, grease the parchment paper.
2. Mash the bananas. Set aside.
3. Mix the flour, baking soda, baking powder, cinnamon, and salt together. Set aside.
4. In the bowl of a stand mixer using the paddle attachment, or simply a hand mixer, beat the
butter, oil, sugar and brown sugar together for 4 minutes until the mixture is fluffy.
5. Add the eggs one at a time, beating one egg until completely incorporated before adding the
next egg.
6. Add the vanilla and mix.
7. Add the sour cream and mashed bananas. Mix to combine.
8. Add half of the flour mixture and stir.
9. Follow by the buttermilk. Mix until incorporated.
10. Add the remaining flour and stir to combine. Don’t over mix the batter.
11. Divide the batter between the pans and bake in the pre-heated oven for about 25 minutes, or
until a toothpick comes out clean once inserted in the cakes. You can also test by touching
the top of a cake and it should spring back.
12. Let the cakes cool down for 10 minutes and then remove them to a cooling rack.
13. Let the cakes cool down completely before frosting.
14. If not frosting on the same day, wrap the cakes in plastic wrap individually and refrigerate or
freeze them.
Dulce de Leche Frosting
1. Beat the butter and cream cheese for 4 minutes until creamy and fluffy. Add the dulce de
leche and beat for one minute.
2. Add the powdered sugar to the bowl and vanilla extract. Mix on low until the powdered sugar
is incorporated, raise the speed to medium-high and beat for another 2 minutes. If the
frosting is dry, add a bit of milk or heavy cream to thin it out, and if the frosting is too thin, add
a bit more powdered sugar to make it thicker.
To assemble
1. Place some of the Dulce de Leche Frosting in a piping bag.
2. Slice the bananas thinly.
3. Place a cake layer on the serving plate or cake board on top of a turntable.
4. Pipe a ring of Dulce de Leche Frosting around the edges of the cake layer.
5. Spread about 1/2 cup of dulce de leche in the center. Top with sliced bananas.
6. Pipe a bit more frosting on top and spread it with a spatula.
7. Place another cake layer on top.
8. Pipe a ring of Dulce de Leche Frosting around the edges of the cake layer, followed by the
dulce de leche in the center and sliced bananas.
9. Top with more frosting and spread with a spatula. Then place another cake layer on top.
Crumb Coat
1. Now it’s time to do a crumb coat, which means you will spread some frosting on top and
around the sides of the cake in order to seal the crumbs in. Use an offset spatula to spread
the frosting on top and on the sides of the cake, and use a bench scraper to smooth the sides
by placing it perpendicular to the side of the cake, applying very light pressure as you spin the
turntable around.
2. Once this thin layer of frosting is smooth, place the cake in the fridge for about 20 minutes.
3. Keep the remaining Dulce de Leche Frosting covered meanwhile so it doesn’t dry out.
4. Remove the cake from the fridge, and spread a thicker layer of frosting around the cake and
on the top.
5. Use a bench scraper to smooth it out, and use an offset spatula at a 15 degree angle swiping
the top of the cake towards you to smooth the edges.
6. Place some dulce de leche in a piping bag fitted with the tip of choice, I used a 4B. Pipe some
dulce de leche on top of the cake and top with some dried banana slices.
7. I also sprinkled some caramel crispearls on top of the dulce de leche, and crumbled Biscoff
cookies on top.
Storage
1. Store the cake in the fridge for up to 3 days. Always keep the cake covered in a container
once you cut it.
2. You can also store it in the freezer for up to 2 months. To freeze the cake slices, simply cover
them with plastic wrap tightly and place inside an air-tight container or freezer bags.
Recipe Notes
Buttermilk: if you don't have buttermilk, simply add one teaspoon of vinegar or lemon juice to
regular whole milk.
Sour cream: the sour cream can be substituted by plain yogurt in this recipe.
Dulce de Leche: you can make your own Dulce de Leche or use store-bought. You can find dulce
de leche at most grocery stores being sold by the sweetened condensed milk, or over at the Latin
food aisle.
Dulce de Leche: My favorite way to make dulce de leche at home is using the instant pot, or
pressure cooker method, which you can find here. You can also use the stove top method, the slow
cooker method, or the oven method. All of these methods are going to use a can of sweetened
condensed milk to make dulce de leche. If making your own, you will need two cans of sweetened
condensed milk.
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Prep Time 1 hour

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