Caramel Banana Banoffee Cake Recipe (video)

banana cake with caramel sauce drip with chopped pecans

If you love banana bread, you’re going to be head-over-heels in love with my Banoffee cake recipe! This incredible caramel banana cake is what dreams are made of! It’s made with delicate vanilla pecan cake layers and filled with dulce de leche and fresh bananas. I use my easy 5-Ingredient Cream Cheese Frosting to frost the cake and my Caramel Sauce for garnishing the top! This elevated banana cake is everything you ever dreamed of! You can also find this cake in my first cookbook, The European Cake Cookbook!

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Watch my video recipe for step-by-step instructions and watch me assemble the cake. Want to receive new recipe emails in your inbox? Make sure to subscribe to my website and my YouTube channel and turn on notifications!

All About Banoffee Cake!

If you’ve never heard of or tried Banoffee cake or pie, you’re missing out! This delicious banana pie recipe was first made in the United Kingdom and it’s a very popular English dessert. Traditional Banoffee pie is made with bananas, toffee and cream layered over a biscuit crust. You can even find some versions with chocolate! My Banoffee pie inspired cake has all the best flavors of the original pie recipe, in cake form!

slice of Banoffee Cake with bananas and caramel and pecans

Making Banoffee Cake

This incredible caramel banana cake starts with delicate and delicious vanilla pecan cake layers! I use a simple, buttermilk vanilla cake batter recipe and fold in the chopped pecans. The cake layers are very moist and dotted with crunchy nuts! You can also try adding toffee bits to the batter for even more flavor! Can’t find buttermilk in a store near you! You can make your own by using 1 cup whole milk and 1 tbsp lemon juice or vinegar. Just add the juice to the milk, whisk and let it stand for a few minutes, turning sour.

Allow the cake layers to cool completely, then use a serrated knife to level off the tops. This recipe yields fairly flat layers but you want the inside of the cake to be exposed. This will allow the caramel to seep into all the nooks and air pockets in the cake layers, adding more flavor!

caramel banana cake with cream cheese frosting and caramel drip

Cream Cheese Frosting

For frosting this incredible Banoffee cake, I’m using one of ‘Back to Cake Basics’ recipes – my 5-Ingredient Cream Cheese Frosting. This frosting is so creamy, fluffy and smooth – perfect for this banana cake recipe! I have a separate video recipe for the frosting, so make sure to check it out!

  1. The trick to making great frosting is whipping the butter and cream cheese properly. I usually whisk my softened butter on high speed for 7 to 8 minutes, until the butter is fluffy and almost white in color.
  2. Then I add in the cream cheese and mix again for a few minutes. Add the confectioner’s sugar last and mix again for a few minutes.
  3. If your frosting is too soft, place it into the refrigerator for about 30 minutes to an hour. You can even make the frosting the day before and refrigerate it overnight. When you’re ready to use the frosting, let it stand at room temperature for a few hours, then mix with a spatula.

Caramel Sauce

A traditional Banoffee pie uses dulce de leche for the caramel flavor. For my caramel banana cake, I used my homemade Caramel Sauce recipe instead. I recommend making the caramel sauce the day before making the cake, or at least a few hours ahead. It needs a few hours to cool completely. If you don’t have time or don’t wish to make your own sauce, just grab a can of dulce de leche and use that instead. It will be perfect for this cake, too! I have a separate video recipe for the caramel sauce so make sure to check that out!

To thicken the homemade sauce, I place it into the refrigerator until it’s nicely chilled. Once the cake layers are cooled, gently spread a generous amount of the caramel onto each cake layer. I also like to add a caramel drip to garnish the cake. To do this, I microwave the sauce for about 30 seconds, until it’s more runny and easier to pour. Gently spoon the caramel over the edges to garnish the cake.

caramel banana Banoffee Cake slice with cream cheese frosting

More Recipes!

Enjoyed this incredible cake recipe? Check out some of my other recipes you’re sure to enjoy!

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Caramel Banana Banoffee Cake video recipe

Supplies & Tools

Need some supplies to make this recipe? You can get them here (Amazon affiliate links):

  • Ateco Turntable – this classic turntable is a must for any avid cake baker! I use this one all the time!
  • Icing Comb – use this fun and decorative cake scraper to create a unique finish on any cake!
  • Cake Spatulas – I highly recommend using these flat spatulas for frosting any cake!
  • Handheld Mixer – not every baking job requires a stand mixer! This handy, hand-held mixer is great for smaller jobs!

Caramel Banana Banoffee Cake Recipe (video)

1 hr 30 mins prep + 25 mins cook
16 servings
Amazing caramel banana cake with banana cake layers, crunchy pecans, caramel and cream cheese frosting!

Ingredients 

For Pecan Cake Layers:

  • 4 large eggs
  • 1 cup buttermilk
  • 3/4 cup vegetable or canola oil
  • 1 tsp vanilla extract
  • 1 cup white granulated sugar
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup chopped pecans

For Caramel Sauce:

  • 1 cup white granulated sugar
  • 1/4 cup water
  • 1/4 cup butter
  • 1/2 cup heavy cream
  • pinch of salt
  • 1 tsp vanilla extract

For Cream Cheese Frosting:

  • 2 cups unsalted butter, softened
  • 16 oz cream cheese, softened
  • 2 tsp vanilla extract
  • 3 cups confectioner’s sugar
  • pinch of salt

For Cake:

  • 3 to 4 ripe bananas, thinly sliced
  • 1/2 cup chopped pecans
  • 14 oz can dulce de leche, if not using caramel sauce

Instructions

  • Preheat the oven to 350F/177C. Line three, 8-inch (20-cm) round cake pans with parchment paper; or use two, 9-inch (23-cm) cake pans. Spray the sides with a baking spray.
  • Prepare the pecan cake layers: in a large mixing bowl, combine the eggs, buttermilk, oil, vanilla and sugar. Mix the ingredients together on medium-high speed for a few minutes, until the eggs are well beaten. In a separate bowl, combine all the dry ingredients: flour, baking soda, baking powder and salt. Sift the dry ingredients into the cake batter, then mix for about 1 minute on slow speed until the flour is well incorporated. Fold in the chopped pecans last.
  • Divide the prepared cake batter evenly between the prepared pans. Bake in the preheated oven for approximately 25 minutes (up to 30 minutes for 9-inch), or until the cakes are golden brown and a toothpick inserted into the center comes out clean. Allow the cake layers to cool in the pan for about 10 minutes, then transfer onto a wire rack to cool completely. Once the layers are completely cooled, use a serrated knife to level off the tops.
  • For the caramel sauce: In a medium-sized saucepan, combine the sugar and water but do not stir. Cook the sugar over medium heat for 15 to 20 minutes, until the sugar caramelizes into a rich, amber color. Do not stir the syrup while cooking, as this will cause crystals to form on the sides of the pan! The timing can also vary, depending on saucepan and stove top. Once the syrup caramelizes, add the butter and whisk until melted. Add the heavy cream next and mix again; the sauce will foam up – take care that it doesn’t run over. Remove the sauce from heat and add the salt and vanilla extract. Allow the caramel to cool and thicken for a few hours.
  • For the Cream Cheese Frosting: Soften the cream cheese and butter at room temperature until slightly soft to touch – not melted or too soft! Place the butter into a stand mixer bowl and use a whisk attachment to whisk the butter. Whisk on high speed for about 7 to 8 minutes, scraping down the sides of the mixing bowl often to get all the butter creamed. Add the softened cream cheese next and whisk again for 2 to 3 minutes, scraping down the sides of the mixing bowl often, until the mixture is uniform and smooth.
  • Add the vanilla, optional cream cheese extract, salt and confectioner’s sugar. Whisk on low speed first until the sugar is incorporated, then turn the speed up and whisk on high for 2 to 3 minutes, until the frosting is light and fluffy. If the frosting is too soft, refrigerate it for about 30 minutes, then use.
  • To assemble the cake: assemble the cake once the cake layers have cooled completely. Spread a generous about of caramel sauce (or dulce de leche) onto each cake layer. Follow the caramel sauce with a generous amount of cream cheese frosting. Add a layer of sliced banana on top of the cream cheese frosting. For the the last layer, spread the top with dulce de leche or caramel, then invert onto the cake. This way, the caramel is sealed inside.
  • Frost the outside of the cake with a thin, crumb-coat layer of frosting, then refrigerate for 15 to 20 minutes. Once chilled, frost the outside of the cake with a generous layer of frosting, then use a decorative icing comb (link in post) to smooth the sides, if desired. Garnish the cake with more bananas, caramel sauce and diced pecans. Refrigerate the cake for at least an hour before serving; the cake will be very soft and harder to cut if not refrigerated.

Nutrition

Calories: 804kcal | Carbohydrates: 68g | Protein: 7g | Fat: 58g | Saturated Fat: 26g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 381mg | Potassium: 228mg | Fiber: 2g | Sugar: 52g | Vitamin A: 1392IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 1mg