Banoffee Cake

recipe, banana, caramel, fresh cream, cake, tea time, baking, banoffee, flan, pan, tami magnin, rumtumtiggsMy mom asked me to make her a banana, caramel and cream cake a few weeks ago and since she seems to be enjoying my baking now more than ever before, I happily complied.

We (my family) used to call this kind of cake a flan but then when I started blogging I noticed a flan is actually more like a custard tart (Mexican dessert) according to many recipes. And what they call a flan is what we would call crème caramel. Are you with me? It’s all very confusing.

Anyway, I inherited this cool pan with 2 different removable bottoms. The one is perfectly flat for ordinary cakes and tarts but the alternate bottom has a raised section. When inserted correctly (and not the other way like my husband inserts it) it gives you a cake with about a 8mm deep hollow with a 1cm edge all around. This hollow is perfect for filling with caramel, jelly, jam or whatever you prefer. I decided to use this for a caramel and banana filling which I then topped with Chantilly cream and chocolate bits.

This Classic Victoria Sponge recipe (first published on IOL) makes enough cake for 2 banoffee cakes which isn’t a bad thing as the first will be gobbled in the matter of an afternoon.

Banoffee Cake Recipe

225g butter at room temperature

225g castor sugar

4 eggs, at room temperature

5ml vanilla/caramel extract

225g flour

7ml baking powder

100 – 150ml buttermilk

Preheat oven to 180 degrees celcius and prepare to round cake pans with butter or non stick cooking spray. Cream butter and sugar together until smooth and well combined and add eggs one at a time while beating continuously.  Add extract and mix. Sift dry ingredients over creamed mixture and fold in gently. Add buttermilk and beat until a smooth batter forms. Pour into cake pans and bake for 20-25 minutes until well risen and cake springs back to the touch.

Allow to cool in the pan for 10 minutes before inverting onto a cooling rack and cooling completely.


397g caramel condensed milk (to make your own have a look here)

2 large ripe bananas, finely chopped

250ml fresh cream

20g castor sugar

5ml vanilla extract

Flake or grated dark chocolate

Beat caramel until smooth and add bananas. Mix well and set aside. Beat cream to soft peaks then add sugar and extract. Beat for a minute more taking care not to overbeat. Place caramel filling onto cake and top with cream. Sprinkle with crumbled flake or grated dark chocolate. Serve immediately and store any leftovers (yeah, right) in the fridge.


  1. Tandy | Lavender and Lime

    April 4, 2014 at 6:08 am

    Love the photo styling. I’m going to steal that! And I need to see a picture of the tin as my different brain can’t figure out what you mean 😉

    1. rumtumtiggs

      April 4, 2014 at 9:39 am

      You have no idea how bored I am shooting cake. I had to find something different. So glad you like it xx

  2. Zirkie

    April 4, 2014 at 5:43 pm

    Lovely recipe, Tami and I LOOOOOVE the pic!! Stunning!

    1. rumtumtiggs

      April 7, 2014 at 8:58 am

      Ag dankie Zirks! 😉 xx

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