Banoffee Cake Recipe with Caramel and Peanuts

Banoffee pie is a British classic: bananas, toffee and cream. This cake takes those flavors and builds them into a tall layered cake, with a soft sponge, dulce de leche caramel, fresh banana slices, chocolate ganache, whipped cream and toasted salted peanuts for crunch. It’s a showstopper for birthdays and tea parties. Gordon Ramsay has championed classic British puddings like banoffee; this layered cake is my own take on it, and the full quantities are in the recipe card below.

The layers

• Sponge: a light baked cake with enough structure to hold heavy toppings.
• Caramel: dulce de leche is the easiest choice and tastes authentic. A thick caramel sauce also works.
• Bananas: ripe but not overripe, so they’re sweet without turning mushy.
• Chocolate ganache: semi-sweet chocolate keeps the sweetness in check. Dark chocolate makes it less sweet still.
• Whipped cream: lightens all that richness.
• Peanuts: roasted salted peanuts add salt and crunch. With unsalted, sprinkle a little flaky salt on top.

Assembly tips

• Warm the caramel slightly so it spreads in thin, even layers without tearing the sponge.
• Slice the bananas at the last minute. If you need to prepare them earlier, brush them with a little lemon juice to stop them browning.
• Chill before slicing if your kitchen is warm, so the caramel and ganache set and the slices hold together.

Sponge tips

Use room-temperature eggs and butter so the batter is smooth, and stop mixing as soon as the flour is combined. For an even lighter sponge, replace half the all-purpose flour with cake flour.

Cake Recipes

Decadent Banoffee Cake with Caramel and Peanuts

A baked layered sponge with dulce de leche caramel, fresh bananas, whipped cream, chocolate ganache and toasted peanuts for crunch.

Chef Gordon Ramsay Recipes

Prep
25 minutes

Cook
30 minutes

Total
1 hour 15 minutes

Serves
10 servings

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Ingredients

2 cups (250 g) all-purpose flour, sifted1 1/2 cups (300 g) granulated sugar3 tsp baking powder1/2 tsp fine sea salt1/2 cup (115 g) unsalted butter, softened3 large eggs, room temperature1 cup (240 ml) whole milk, room temperature2 tsp vanilla extract1 cup (300 g) dulce de leche or thick caramel sauce, warmed slightly3 ripe bananas (about 8 oz/225 g), 2 sliced and 1 mashed1 1/2 cups (360 ml) heavy cream2 tbsp powdered sugar (optional, for whipped cream)8 oz (225 g) semi-sweet chocolate, chopped (for ganache)3/4 cup (180 ml) heavy cream (for ganache)1/2 cup (60 g) roasted salted peanuts, chopped2 tbsp unsalted butter (optional, for shinier ganache)

Instructions

01

Preheat and prep

Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.

02

Mix dry ingredients

Whisk together flour, baking powder, salt and half the sugar in a bowl until evenly combined.

03

Cream butter

Beat the butter with the remaining sugar until light and fluffy, about 2–3 minutes.

04

Add eggs and milk

Beat in eggs one at a time, then stir in vanilla and milk until smooth, scraping the bowl as needed.

05

Combine batter

Fold the dry ingredients into the wet mixture just until combined; fold in the mashed banana gently.

06

Bake cakes

Divide batter between pans and bake 25–30 minutes or until a toothpick inserted into the center comes out clean.

07

Make ganache

Heat 3/4 cup heavy cream until simmering, pour over chopped chocolate and butter, let sit 1 minute, then stir until smooth.

08

Whip cream

Whip 1 1/2 cups heavy cream with powdered sugar to soft peaks in a chilled bowl.

09

Assemble layers

Level cakes, spread warmed dulce de leche on the bottom layer, add banana slices, a layer of whipped cream, top with second cake, drizzle ganache and sprinkle chopped peanuts.

Chef Tips

• Use room-temperature ingredients for a smoother, more even batter.
• Warm caramel slightly to make it easier to spread between layers.
• Toast peanuts briefly for deeper flavor and crunch.
• Chill briefly before slicing for cleaner cuts in warm kitchens.

Variations

• Different nuts: toasted walnuts or pecans instead of peanuts.
• Richer cream: fold mascarpone into the whipped cream.
• No-bake banoffee torte: layer a crushed biscuit base, dulce de leche, banana and whipped cream in a springform pan and chill.
• Gluten-free: use a 1:1 gluten-free flour blend and check that the packaged ingredients are certified gluten-free.

Making it ahead

Assemble the cake up to 24 hours ahead and keep it loosely covered in the fridge. Add the banana slices and peanuts shortly before serving so they stay fresh and crunchy. The plain sponge layers freeze well for up to 2 months; thaw them in the fridge before assembling.

For more caramel, try my Pecan Pie Dump Cake. Other layered cakes include the Marble Cake with Chocolate Ganache, the Strawberry Layer Cake and the Chocolate Mousse Cake.