Banoffee Bliss Cake

Rich, sweet flavors of our Banoffee Bliss Cake, a vegetarian British treat that combines moist banana and luscious toffee. This cake features a dense banana base, topped with a fudgy caramel glaze and a crunchy layer of buttery shortbread crumbs. Perfect for gatherings or a cozy dessert at home, it’s gluten, dairy, and egg-friendly.

With its sweet, creamy texture and satisfying crunch, this cake is versatile enough for any occasion. Plus, it offers nutritional benefits from bananas, making it a guilt-free pleasure.

Easily accessible through EasyChef Pro, you can add this recipe to your cookbook and enjoy the convenience of a shopping list for the best cost per serving. Get ready to impress your friends and family with this scrumptious Banoffee Bliss Cake!

Recipe Collection: Dessert

Serving Size: 12

Cooking Time: 125 minutes

Overview

This Banoffee Snack Cake is a delightful twist on the classic British pie, combining the rich flavors of banana and toffee. The cake features a dense banana base topped with a fudgy caramel glaze and a crunchy layer of buttery shortbread crumbs. It's a moist and flavorful treat that stays fresh for days, perfect for any occasion.

Diet Type

Vegetarian

Allergies

Gluten, Dairy, Eggs

Cuisine

British

Ingredients

• 2 Cups all-purpose flour
• 1 Teaspoon (tsp) baking soda
• 0.75 Teaspoon (tsp) sea salt, divided
• 4 Ripe bananas, peeled
• 0.5 Cup unsalted butter, melted, divided
• 0.33 Cup sour cream
• 1.5 Cups light brown sugar, packed, divided
• 2 Large eggs
• 3 Teaspoons (tsp) vanilla extract, divided
• 1 Cup caramel bits (optional)
• 3 Ounces (oz) shortbread cookies
• 0.25 Cup unsalted butter
• 0.33 Cup whole milk
• 2 Cups confectioner's sugar

Steps

1. Preheat the oven to 350°F (175°C) and position a rack in the center. Coat a 9-inch square baking pan with cooking spray. Line the pan with parchment paper, leaving 1 to 2 inches of overhang; coat parchment with cooking spray.
2. In a medium bowl, whisk together flour, baking soda, and 0.5 teaspoon salt.
3. In a large bowl, mash bananas with a fork until coarsely mashed. Add 6 tablespoons melted butter and sour cream, mixing until well combined. Whisk in 1 cup brown sugar, then the eggs, and 2 teaspoons vanilla until well combined. Stir in the flour mixture with a silicone spatula. Fold in caramel bits. Pour batter into the prepared pan and spread in an even layer.
4. Bake in the preheated oven until the cake springs back lightly when touched in the center, about 45 to 55 minutes. Transfer the pan to a wire rack and let cool completely.
5. While the cake cools, make the crumb topping. Place cookies in a large zip-top bag, seal, and crush into coarse crumbs using a rolling pin. Transfer crumbs to a small bowl. Stir in remaining 2 tablespoons melted butter and a dash of salt.
6. For the caramel glaze, melt 0.25 cup butter in a small saucepan over medium heat. Stir in remaining 0.5 cup brown sugar and cook, stirring occasionally, until the mixture begins to boil. Add milk and bring to a simmer. Remove from heat and whisk in powdered sugar, remaining 1 teaspoon vanilla, and 0.25 teaspoon salt until completely smooth.
7. Spread the hot glaze in an even layer over the cake. Immediately sprinkle with crumb topping. Let the cake stand at room temperature until the glaze sets, about 15 minutes.
8. Run a small offset spatula or knife around the outside of the cake and use the parchment lining to transfer the cake to a cutting board. Cut into 12 triangles. Chill in an airtight container until ready to serve, up to 4 days.

Enjoy this delightful Banoffee Bliss Cake with your loved ones!