Banoffee Snack Cake Recipe- American Special
Banoffee Snack Cake is a delightful twist on the classic British banoffee pie, offering a more versatile way to enjoy bananas, toffee, and cream in dessert form. This moist banana-flavored cake base is layered with rich toffee sauce, then topped with fluffy whipped cream and fresh banana slices for texture and freshness. Perfect for celebrations or just a cozy dessert after dinner, this cake brings together sweet banana, buttery caramel notes, and creamy topping in each bite. It’s a cake that’s both comforting and show-stopping.
- Prep Time30 min
- Cook Time27 min
- Perform Time1 hr
- Total Time1 hr 57 min
For the Cake Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter (room temperature)
- 2 large eggs
- 1 cup ripe bananas (about 2 medium bananas, mashed)
- 1 tsp vanilla extract
- ¼ cup sour cream or plain yogurt
For the Toffee Sauce:
- ¼ cup unsalted butter
- ¼ cup packed brown sugar
- ¼ cup heavy cream
- ¼ tsp sea salt
For the Topping:
- 1 cup whipped cream (store-bought or homemade)
- 1 banana, sliced
- Optional: extra toffee sauce for drizzling
Prepare the Cake:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan or line it with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, beat the butter until creamy. Gradually add the sugar and continue to beat until light and fluffy.
Add Eggs and Bananas: Add the eggs one at a time, beating well after each addition. Mix in the mashed bananas and vanilla extract.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream or yogurt. Start and end with the dry ingredients, mixing until just combined.
Bake: Pour the batter into the prepared pan and smooth the top. Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Make the Toffee Sauce:
Cook the Sauce: In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and cook until the mixture starts to bubble.
Add Cream and Salt: Gradually stir in the heavy cream and continue to cook for another 2-3 minutes, or until the sauce thickens slightly. Remove from heat and stir in the sea salt. Let it cool slightly.
Assemble the Cake:
Spread Toffee Sauce: Once the cake has cooled, spread a layer of toffee sauce over the top.
Add Whipped Cream and Banana Slices: Spread the whipped cream over the toffee sauce. Top with banana slices.
Drizzle with Extra Toffee Sauce (optional): If desired, drizzle more toffee sauce over the whipped cream and banana slices.
Serve:
Cut into squares and serve. Enjoy your Banoffee Snack Cake!
Recipe Notes:
Banana Ripeness: Use very ripe bananas—they add natural sweetness and moisture to the cake base.
Cake Texture: Don’t overmix the batter once you add dry ingredients to maintain a tender crumb.
Toffee Sauce Thickness: Adjust cook time for the toffee sauce to get it just right—longer simmer for thicker, shorter for pourable.
Whipped Cream Tip: Chill the bowl and beaters before whipping the cream to get firmer peaks.
Serving & Storage: Best served fresh; for leftovers, cover well and store in the fridge. Slice just before serving to keep the topping intact.
