Banoffee Cake

Updated at: Thu, 21 Nov 2024 12:24:07 GMT

Step 1

Preheat oven to 350ºF (175°C) Spray three 9" (23cm round) cake pans with cooking spray. Line each bottom with a cut-to-size parchment or wax paper circle. Spray tops of paper and set aside.Tip: If you only have two 9" cake pans, bake 2 layers, and store remaining batter covered on counter. Bake 3rd layer in COOLED cake pan.

Step 2

In a small bowl, mix mashed bananas with lemon juice and set aside. In a medium bowl whisk together flour, baking soda, baking powder and salt. Set aside.

Step 3

In a large bowl cream 3/4 cup (170g) butter with sugar until light and fluffy, at least 3 minutes. Beat in the egg yolks one at a time. Mix in vanilla and (optional) banana extracts.

Step 4

Add about 1/3 of the flour mixture to creamed butter / sugar and combine. Alternate with 1/3 buttermilk and mix well. Repeat until all the flour and buttermilk has been mixed in. Mix in mashed banana mixture.

Step 5

In a separate clean, dry bowl beat the reserved egg whites until stiff. Fold 1/3 of the egg whites into the banana cake batter. Gently fold in remaining 2/3 until no streaks remain. Divide the batter between the prepared pans.

Step 6

Bake for 30-33 minutes (may need a couple minutes longer if using gluten free flour) or until toothpick inserted at center comes out clean. Turn onto wire racks and cool completely.

Step 7

In a large mixing bowl beat softened butter until smooth and creamy. Mix in half the can of dulce de leche (set aside remaining for topping) and salt until well combined.

Step 8

Fold in 2 cups (or 2/3 container) of whipped topping into dulce de leche buttercream until well combined and smooth. Reserve remaining cup of whipped topping in the refrigerator for later use.

Step 9

Place first layer of cake on platter and top with 1/3 frosting. Spread evenly with offset spatula. Top with second layer and repeat with another 1/3 frosting. Finally, top with remaining layer.

Step 10

Use remaining frosting to completely cover top of cake and thinly cover sides. Refrigerate immediately to set while pan fried bananas are prepared.

Step 11

In a large nonstick saute pan melt butter over medium heat. Add banana slices in a single layer so they are all making contact with the pan.

Step 12

Cook for 2 minutes undisturbed, or until bottoms turn golden brown. Flip banana slices and cook on the other side for 2 minutes longer, or until golden brown. Remove from heat to cool.

Step 13

Remove cake from the refrigerator and top with remaining Cool Whip whipped topping.

Step 14

To the remaining dulce de leche stir in 2 tablespoons water until smooth. Drop about 2 tablespoons of thinned dulce de leche over the whipped topping. Use a butter knife to gently swirl into the whipped topping.

Step 15

Top cake with cooled pan fried bananas and serve with remaining dulce de leche and ice cream, if desired.

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