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Banoffee Cake


  • 200g unsalted butter, softened
  • 200g light brown sugar
  • 4 large eggs, beaten
  • 2 ripe bananas, mashed
  • 75g walnuts, chopped
  • 200g self-raising flour
  • For the icing:
  • 150g Butter, softened
  • 250g Icing sugar, sifted
  • 3tpsp Dulce de Leche or Carnation Caramel
  • 40g Fudge pieces


  1. Preheat the oven to 180C or Gas mark 4
  2. Grease and line a 20.5cm (8in) deep cake tin with parchment paper
  3. In a large bowl beat together with an electric whisk the butter and sugar until pale and fluffy
  4. Beat the eggs
  5. Fold in the bananas (don’t worry if it looks a little curdled at this stage)
  6. Fold in the walnuts and flour
  7. Spoon into the tin and bake for 50-55 min
  8. When cooked leave to cool in the tin for 5 mins and then transfer to a wire rack to cool completely

To make the icing:

  1. Beat the butter, icing sugar and caramel together until smooth and creamy
  2. Spread thinly over the top and sides and scatter the fudge pieces over the top
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