This Banoffee cake is not only easy to make but also looks stunning as a naked cake, with no frosting on the sides. The combination of the super moist banana and almond cake, rich dulce de leche filling, and light whipped cream topping creates an irresistible dessert that’s both elegant and delicious. Perfect for any occasion, this cake will impress your guests with its simplicity and flavor.
Why You’ll Love This Recipe
This Banoffee cake is a delightful mix of textures and flavors. The banana and almond base is light, fluffy, and moist, thanks to the natural sweetness and softness of ripe bananas. The filling of dulce de leche brings a rich, caramel-like flavor, perfectly complementing the banana cake. The whipped cream on top adds a refreshing lightness, making this cake perfectly balanced. Its naked cake presentation adds a rustic and elegant touch, making it look as impressive as it tastes.
Perfect for Any Occasion
Whether you’re hosting a dinner party, celebrating a birthday, or simply want a treat for a cozy weekend, this Banoffee cake is perfect for any occasion. Its rustic, naked cake design makes it beautiful for casual gatherings, while its flavors are rich enough to stand out at more formal events. The best part? You can make the layers ahead of time, making it easy to assemble when you’re ready to serve.
Decoration Tips
For an elegant finish, top the cake with some fresh banana slices or sprinkle a bit of almond flour over the whipped cream. You can also drizzle a little extra dulce de leche on top for added visual appeal and flavor. If you want to add a crunch, sprinkle some crushed digestive biscuits or caramelized nuts on top. Serve the cake on a cake stand for an elevated presentation.
Ingredients for the Cake (2 layers, 18 cm pans):
- 2 ripe bananas
- 100g almond flour
- 210g cake flour
- 2 large eggs
- 100ml oil (or 120g butter, melted)
- 100ml milk
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 120-150g white sugar
For the Topping:
- 200ml cold heavy cream (for whipping)
- 1 tablespoon dulce de leche
Instructions:
For the Cake:
- Prepare the oven and pans:
Preheat your oven to 180°C (350°F). Line the bottom of two 18 cm cake pans with parchment paper and butter the sides. - Make the cake batter:
Mash the bananas in a large mixing bowl. Add the almond flour, cake flour, eggs, oil (or melted butter), milk, baking soda, baking powder, and sugar. Mix everything together until smooth and well combined. - Divide and bake:
Divide the batter evenly between the two prepared pans, about 450g of batter per pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. - Cool the cakes:
Remove the cakes from the oven and let them cool on a wire rack. You can leave them in the pans if they are non-stick, to avoid breaking.
For Assembling the Cake:
- Prepare the layers:
If you want a more polished look, trim the tops of the cakes to create flat layers. Place the first layer on a serving plate or cake stand. - Add the filling:
Spread a generous layer of dulce de leche over the first cake layer. Then, place the second layer on top. - Whip the cream:
In a chilled bowl, whip the cold cream until stiff peaks form. Gently fold in one tablespoon of dulce de leche for extra flavor. Spread the whipped cream over the top of the cake, smoothing it out.
Serve and enjoy!
Your Banoffee cake is now ready to serve. For best results, store the cake in the refrigerator until ready to eat, then enjoy the delicious combination of moist banana cake, rich dulce de leche, and light whipped cream!
