Banoffee Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A layered banana sponge cake soaked with caramel and dulce de leche, then topped with whipped cream and Biscoff cookies. This is a sweet, indulgent dessert combining banana, toffee, and creamy flavors. Impressive enough for special occasions despite being made in one bowl.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 14- 2¾ cups (350g) all-purpose flour ((plain flour))
- 1⅔ cups (330g) granulated sugar
- 1 tbsp baking powder
- ½ tbsp baking soda ((bicarbonate of soda))
- 7/8 cup (200g) unsalted butter (or margarine, softened)
- 3 large eggs (, room temperature)
- 2 ripe bananas (, mashed or blended until smooth)
- 2 tbsp milk
- 1 tbsp Angostura bitters ((optional))
- 14 oz (394g) sweetened condensed milk
- 5 tbsp dulce de leche (or caramel)
- 1 tsp Angostura bitters ((optional))
- pinch salt (, to taste)
- 2 cups (480ml) cold heavy cream ((double cream))
- 1 cup (100g) powdered sugar ((icing sugar))
- 2 tsp vanilla paste (or vanilla extract)
- 1 banana (, sliced)
- 3 Biscoff cookies (, crushed into crumbs)
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 55m
- Sodium
- 237mg
- Total sugar
- 58g
- Added sugar
- ≥31g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 354mg
- Calcium
- 139mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 237MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.