Sink your teeth into a delightful dessert that combines the richness of caramel, the creaminess of bananas, and the softness of cake - introducing the Banoffee Cake! This indulgent treat offers a harmony of flavors and textures that you won't find in any other dessert. Keep reading and unveil the secrets to crafting this masterpiece.
Banoffee Cake, while a timeless classic, especially comes to life during the cozy holiday season. Its heartwarming layers of caramel, banana, and cream make it the go-to dessert for family gatherings.
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- Genoise (recipe)
- Dulce De Leche (recipe)
- Whipping cream
- Vanilla extract
- Graham crumbs
- Ripe bananas
- Brown sugar
See recipe card for quantities.
Slice bananas and caramelize them in butter and brown sugar.
The Genoise (recipe)
Prepare two Genoise cakes and slice them in half.
Whip cream with vanilla and sugar, then mix half with graham crumbs.
Layer the components starting with Genoise, followed by graham chantilly cream, dulce de leche, and caramelized bananas.
Adorn the cake with whipped cream. shredded chocolate or graham crumbs, and any additional preferred decorations.
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Hint: For an exquisite Banoffee Cake, always ensure your bananas are perfectly ripe. This ensures the right texture and sweetness, making the caramelization process easier and the final taste impeccable.
If you're looking to reduce sugar, consider using a sugar alternative for the caramelization process and whipped cream.
- Try adding a touch of cinnamon or nutmeg for a spicier kick.
- Use biscuit crumbs in place of graham crumbs for a different texture.
A good quality mixer is essential for getting the perfect whipped cream consistency. If you're using a hand whisk, be prepared for a good arm workout and ensure you reach stiff peaks for best results.
Store your Banoffee Cake in the refrigerator for up to 3 days. Ensure it's covered to prevent the cake from absorbing other fridge odors.
Always let your Genoise cool completely before assembly. This ensures the layers hold well, and the cream doesn't melt.
Banoffee Cake is inspired by the classic British Banoffee Pie which combines banana and toffee.
It's best consumed fresh, but if you must, freeze without the cream and decorate after thawing.
Ensure your cream is very cold and avoid over-whipping which can turn it into butter.
A skewer inserted should come out clean.
Yes, though the flavor profile might slightly differ.
They should be fully yellow with a few brown spots for optimal sweetness.
A splash of rum or bourbon can be added for an adult twist.
Warm it slightly to achieve a spreadable consistency.
Typically, it serves 8-10 people.
Yes, but the classic recipe uses Genoise for its light and airy texture.
Looking for other recipes like this? Try these:
2x Genoise (6")
1 ¼ cups (300g) Dulce De Leche
1 ⅞ cups (450ml) Whipping cream
2 ½ tbsp (30g) Sugar
1 ¼ tsp (5.5ml) Vanilla extract
⅔ cups (100g) Graham crumbs
3x ripe bananas
2 tbsp (30g) butter
1 tbsp (15g) brown sugar
- Slice bananas.
- Melt butter, add brown sugar, and caramelize bananas.
- Prepare two Genoise cakes.
- Mix eggs, sugar, and vanilla.
- Add butter and flour.
- Whip cream, vanilla, and sugar.
- Mix half with graham crumbs.
- Begin layering with Genoise.
- Add graham chantilly cream, dulce de leche, and bananas.
- Decorate with whipped cream.
- Add shredded chocolate or graham crumbs.
- Slice and serve.
- Relish every bite!
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
- Always wash your hands before starting.
- Ensure your cream is fresh and stored at a safe temperature before whipping.
- Use ripe but not overripe bananas to avoid a mushy texture.