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.
For a detailed guide on the genoise used in this cake, check out our Vanilla Genoise and the Dulce de Leche
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Ingredients
- Genoise (recipe)
- Dulce De Leche (recipe)
- Whipping cream
- Sugar
- Vanilla extract
- Graham crumbs
- Ripe bananas
- Butter
- Brown sugar
See recipe card for quantities.
Instructions
Caramelized Bananas
Slice bananas and caramelize them in butter and brown sugar.
Chantilly Cream
Whip cream with vanilla and sugar, then mix half with graham crumbs.
The Assembly
Layer the components starting with Genoise, followed by graham chantilly cream, dulce de leche, and caramelized bananas.
The Decoration
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.
Substitutions
If you're looking to reduce sugar, consider using a sugar alternative for the caramelization process and whipped cream.
Variations
- Try adding a touch of cinnamon or nutmeg for a spicier kick.
- Use biscuit crumbs in place of graham crumbs for a different texture.
Equipment
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.
Storage
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.
Top tip
Always let your Genoise cool completely before assembly. This ensures the layers hold well, and the cream doesn't melt.
FAQ
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.
Related
Looking for other recipes like this? Try these:
How to Make the Ultimate Banoffee Cake: Step-by-Step Guide
Indulge in a slice of heaven with this Banoffee Cake, perfectly blending caramel, banana, and cream.
- Total Time: 70 minutes
- Yield: 8-10 servings 1x
Ingredients
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
Instructions
Caramelized Bananas
- Slice bananas.
- Melt butter, add brown sugar, and caramelize bananas.
The Genoise
- Prepare two Genoise cakes.
- Mix eggs, sugar, and vanilla.
- Add butter and flour.
Chantilly Cream
- Whip cream, vanilla, and sugar.
- Mix half with graham crumbs.
The Assembly
- Begin layering with Genoise.
- Add graham chantilly cream, dulce de leche, and bananas.
The Decoration
- Decorate with whipped cream.
- Add shredded chocolate or graham crumbs.
Savor
- Slice and serve.
- Relish every bite!
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Food safety
- 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.
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