Decadent Banoffee Cake Recipe with Caramelized Banana Topping

This banoffee cake is simple to make, tender and moist, and utterly delicious. It’s finished with stabilized whipped cream, a glossy toffee sauce, and caramelized banana slices. The banana cake batter comes together in one bowl and doesn’t require an electric mixer—just a whisk—making it quick and approachable. To save time, you can substitute store-bought caramel, dulce de leche, or premade toffee sauce.

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Why you will LOVE this recipe:

• Easy: The banana cake mixes in one bowl without a mixer—just whisk the wet ingredients together.
• Soft and moist: Melted butter and sour cream keep the cake tender and flavorful.
• Toffee sauce: The cake is finished with a silky, rich toffee that adds real depth.
• Banana: Mashed bananas in the batter plus caramelized banana slices on top double the banana flavor.
• Whipped cream: A fluffy, stabilized whipped cream frosting makes the cake light and indulgent.

What makes the best banana cake

Use overripe, spotted bananas for the best banana flavor. If you have bananas that are past their prime, peel and freeze them to save for baking.

The recipe uses melted butter and sour cream in the batter to ensure a moist, tender crumb. For extra richness, you can brush the baked cake with a simple toffee syrup (toffee sauce whisked with a little milk) so it soaks in and becomes even more moist; skip this step if you prefer a non-soaked cake.

Homemade toffee sauce

The cake’s center is filled with toffee sauce. I thin mine slightly with extra cream so it spills out when you cut into the cake for an attractive drip.

Making toffee sauce at home is straightforward: granulated sugar, butter, heavy cream, salt, and vanilla. Cook sugar and butter gently until golden, then whisk in the cream, vanilla, and salt. Bring back to a simmer, let cool, and adjust thickness with extra cream if needed.

Tips to prevent toffee sauce from crystallizing and splitting

Cook the sugar and butter over medium-low heat and be patient. Heat that’s too high or sudden temperature changes can cause the toffee to separate or crystallize.

Whisk until the butter and sugar combine, then switch to gentle stirring with a spoon to keep it from burning. It needs frequent attention to stay smooth.

If the sauce does crystallize, continue cooking until it turns a golden color, then add the cream and simmer while stirring to dissolve the crystals. Pour into a heatproof jar, cool to room temperature, and refrigerate until you need it. You can make the toffee sauce a day or two in advance to save time when assembling the cake.

Alternatives to toffee sauce

If making toffee feels intimidating, these swaps still deliver great caramel-banana flavor:

Dulce de leche: Thicker but delicious; an ideal shortcut when you don’t have time to make toffee.

Caramel sauce: Store-bought caramel works well as a direct replacement.

Butterscotch sauce: Slightly different in flavor and usually easier to make; it pairs nicely with banana.

Key ingredients

Full ingredient amounts and steps are provided in the recipe card below. Read these notes for tips that will help the cake turn out perfectly.

Heavy whipping cream: Use 35% milkfat or higher so it whips properly.

Butter: Unsalted, good-quality butter gives the best flavor—salted butter can make the toffee too salty.

Sour cream: Full-fat sour cream adds moisture and richness. Avoid low-fat yogurt substitutes that can make the batter too wet.

Bananas: Spotty bananas are best for the batter. For the caramelized banana slices, choose slightly less ripe bananas so they hold their shape during cooking.

All-purpose flour: Weigh the flour for accuracy or spoon it into measuring cups and level off without packing.

Cream cheese: Full-fat brick-style cream cheese mixes smoothly into the whipped cream. Mascarpone is a fine substitute if you prefer.

Step by step: Toffee sauce

Step 1 – Melt butter in a small heavy-bottomed saucepan, then add sugar and whisk until combined and thick.

Step 2 – Cook over medium-low heat, stirring gently and frequently to avoid splitting or burning.

Step 3 – When the mixture is golden and smells caramelized, carefully whisk in the cream. Add vanilla and salt, whisking to combine.

Step 4 – Bring back to a simmer, then remove from heat and pour into a heatproof container to cool. Thin with extra cream if a looser consistency is desired.

Step by step: Cake

Step 1 – Preheat the oven to 355°F (180°C). Grease an 8″ or 9″ round pan and line the bottom with parchment.

Step 2 – In a large bowl, whisk the brown and granulated sugars with the eggs until the mixture lightens and thickens, about 30–60 seconds.

Step 3 – Add salt and vanilla, then whisk in the melted butter and sour cream.

Step 4 – Mash the bananas with a fork until you have 1 1/4 cups, then stir them into the wet mixture.

Step 5 – Sift the flour, baking soda, and baking powder into the bowl and fold gently until no dry streaks remain.

Step 6 – Pour the batter into the prepared pan, smooth the top, and bake 50–60 minutes, until a toothpick in the center comes out clean.

Step 7 – Cool the cake in the pan 15 minutes, run a knife around the edge, invert onto a rack or plate, remove the parchment, and cool completely.

Step by step: Caramelized bananas

Step 1 – Slice bananas on the diagonal into about ¾” pieces and roll each in brown sugar.

Step 2 – Heat a non-stick or cast-iron pan over medium-high heat and melt the butter. Place the banana slices cut-side down in the pan.

Step 3 – Cook until caramelized on each side, flipping carefully so they don’t burn. Transfer to a plate to cool.

Step by step: Whipped cream frosting

Step 1 – In a bowl, combine softened cream cheese, powdered sugar, and vanilla; whisk until smooth.

Step 2 – In a chilled bowl, whip the heavy cream to medium-stiff peaks using a mixer or by hand.

Step 3 – Fold the cream cheese mixture into the whipped cream and whip briefly until stiff peaks form. Frost the cake immediately.

Step by step: Assembly

Step 1 – (Optional) For extra moisture, poke holes across the cake about halfway through with a skewer. Whisk 2 tablespoons of toffee sauce with 4 tablespoons of milk until smooth and brush over the surface. Let the cake absorb the syrup for a few minutes.

Step 2 – Spread the whipped cream frosting across the top, forming a shallow well in the center with slightly raised edges.

Step 3 – If your toffee is too thick, thin it with cream, one tablespoon at a time, until you reach the desired consistency. Pour the toffee into the center well, then arrange the cooled caramelized banana slices on top. Slice and serve with extra toffee sauce if desired.

FAQ

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📖 Recipe

Banoffee Cake

Mary

An easy, moist banana cake topped with whipped cream, toffee sauce, and caramelized bananas. The base mixes in one bowl and pairs well with store-bought caramel or dulce de leche if you want a shortcut.

5 from 2 votes

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Shop Ingredients

Prep Time 30 mins

Cook Time 50 mins

Total Time 1 hr 20 mins

Course Baking, Dessert

Cuisine American

Servings 8 people

Equipment

• eight inch round baking pan (three inches high) — you can use a 9″ pan instead

Ingredients

Toffee Sauce

• ½ cup unsalted butter
• ½ cup granulated sugar
• ½ cup heavy whipping cream
• ¼ cup heavy whipping cream (optional, to thin)
• 1 teaspoon pure vanilla extract
• ¼ teaspoon sea salt

Banana cake

• ¾ cup packed brown sugar
• ½ cup granulated sugar
• 3 large eggs, room temperature
• ¼ teaspoon sea salt
• 1 tablespoon pure vanilla extract
• ⅔ cup unsalted butter, melted and cooled
• 1 cup sour cream
• 1 ¼ cups mashed bananas (about 3–4 medium)
• 2 ½ cups all-purpose flour (300g)
• ½ teaspoon baking soda
• 2 teaspoons baking powder

Caramelized Bananas

• 2 tablespoons butter
• 2 bananas, not overly ripened
• ¼ cup brown sugar

Whipped Cream Frosting

• 4 oz cream cheese, softened
• ½ cup powdered sugar
• ½ teaspoon pure vanilla extract
• 1 cup heavy whipping cream

Makes: 8 inch round

Instructions

Toffee sauce

1. Melt the butter in a small heavy-bottomed saucepan, then add the sugar and whisk to combine until thickened.
2. Heat over medium-low, stirring gently and frequently to avoid splitting or burning.
3. When golden and fragrant, carefully whisk in the cream. Add vanilla and salt and whisk until smooth.
4. Bring back to a simmer, then remove from heat and cool in a heatproof jar. Thin with extra cream if needed.

Banana cake

1. Preheat oven to 355°F (180°C). Grease an 8″ or 9″ round pan and line the bottom with parchment.
2. In a large bowl, whisk the brown and granulated sugars with the eggs until lightened and slightly thickened, about 30–60 seconds.
3. Add salt and vanilla, then whisk in the melted butter and sour cream.
4. Mash the bananas to measure 1 ¼ cups and stir into the wet ingredients.
5. Sift flour, baking soda, and baking powder into the bowl and fold until no dry streaks remain.
6. Pour the batter into the prepared pan and bake 50–60 minutes, until a toothpick inserted in the center comes out clean.
7. Cool in the pan 15 minutes, run a knife around the edge, invert to remove, peel off parchment, and cool completely.

Caramelized Bananas

1. Slice bananas on the diagonal into ¾” pieces and roll in brown sugar.
2. Heat a non-stick or cast-iron pan over medium-high and melt the butter. Place banana slices cut-side down.
3. Cook until caramelized on each side, flipping carefully so they don’t burn. Cool on a plate.

Whipped Cream Frosting

1. Whisk together softened cream cheese, powdered sugar, and vanilla until smooth.
2. Whip heavy cream in a chilled bowl to medium-stiff peaks, then fold in the cream cheese mixture until stiff peaks form.
3. Frost the cake immediately.

Assembly

1. (Optional) For an extra moist cake, poke holes across the cake with a skewer. Whisk 2 tablespoons toffee sauce with 4 tablespoons milk and brush over the cake. Let sit to absorb.
2. Spread the whipped cream frosting over the top, creating a shallow well in the center with raised edges.
3. Thin the toffee sauce with cream if needed. Fill the center well with toffee, arrange caramelized banana slices on top, slice, and serve.

Notes

The cake keeps well in an airtight container in the refrigerator for up to 3 days.

If you prefer not to make toffee, premade dulce de leche, caramel, or butterscotch sauces are excellent substitutes.

For an extra-moist cake, poke holes across the top, whisk 2 tablespoons toffee with 4 tablespoons milk, brush over the cake, and let it soak in for a few minutes.

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