Banoffee birthday party cake
This is one seriously epic banoffee cake! This cake was the dessert in the NADIA magazine first birthday party spread in the October/November issue – the perfect show-stopper finale for a special meal!
The beauty of this cake is that you don’t need to be a perfectionist with your decorating style. Lashings of salted caramel sauce, a jumble of banana and walnuts, and simple chocolate shards create a glorious, rustic banoffee showpiece.
For more epic layered cake ideas, check out this Ferrero Rocher Chocolate Hazelnut Cake, and this Lime and Coconut Cake with White Chocolate Cream and Raspberries.
You can keep over-ripe bananas in the freezer so you always have some on hand when you want to bake, rather than wait until your fresh ones get to that stage!
- neutral oil ½ cup
- caster sugar ¾ cup
- free-range eggs 3
- mashed ripe banana 1½ cups (the riper the better)
- yoghurt ¼ cup
- plain flour 150 grams, or spelt four
- baking soda 1 teaspoon
- baking powder 1 teaspoon
Toffee cream cheese icing
- butter 100 grams, softened
- cream cheese 250 grams
- vanilla essence 1 teaspoon
- brown sugar 1 cup
- icing sugar ½ cup
To assemble and garnish
- cream 1 cup, whipped then chilled for at least 30 minutes (so it firms up a bit)
- banana , sliced
- caramel condensed milk 380 gram can
- chocolate shards (see below)
- lightly toasted walnuts (see below)
- salted caramel sauce (store-bought or see recipe below)
- Preheat oven to 180°C. Grease and line the bottom and sides of a 20cm cake tin with baking paper.
- In a food processor or blender, blend oil, sugar, eggs, banana and yoghurt together until smooth.
- Into a large mixing bowl, sift flour, baking soda and baking powder. Add banana mixture and stir until well combined but take care not to over-mix.
- Spoon batter into lined cake tin, gently smooth out the top and bake for about 50 minutes or until cake springs back when lightly touched. Leave to cool in the tin for 10 minutes before turning out. When cake is cold, use a serrated knife to cut it in half horizontally.
- Make icing while cake is cooking. Beat butter, cream cheese, vanilla and brown sugar together until creamy. Sift over icing sugar and beat in until well combined. Chill icing in the fridge for at least 20 minutes before using (this will firm it up, making it easier to use).
- To assemble cake, place one half on a serving plate or cake stand. Spread with chilled whipped cream. Arrange sliced banana over the top and dollop with half of the caramel condensed milk.
- Place the other half of the cake on top. Then ice top and sides of cake with the chilled icing – you don’t have to be too perfect; the slightly rustic look is cool! Add more dollops of caramel condensed milk and drizzle with about ¼ cup cold salted caramel sauce. Garnish with sliced banana, chocolate shards and walnuts.
- Gently melt chopped dark chocolate and spread onto a baking paper-lined tray. Freeze for an hour or so, then carefully break into shards.
- Place nuts in a dry (no oil) frying pan on medium heat for 2-3 minutes, shaking pan often to avoid burning, until golden brown and fragrant.
Salted caramel sauce | GF
- Melt 45g butter, 3 Tbsp golden syrup and ¼ cup brown sugar in a pot and stir to combine. Simmer for 1-2 minutes then take off heat and stir in 2 Tbsp cream and a good pinch of salt until smooth. Leave to cool completely and thicken on bench.