Chocolate Banoffee (Banana + Toffee) Cake

Chocolate Banoffee Cake: A Decadent Fusion of Banana, Toffee, and Chocolate

The Chocolate Banoffee Cake is a luxurious dessert that brings together the rich flavors of chocolate, caramelized banana, and creamy toffee in one indulgent confection. Inspired by the beloved British Banoffee pie—originally created in the 1970s in East Sussex—this cake version elevates the classic combination into a multi-layered masterpiece perfect for special occasions or as a show-stopping centerpiece at any gathering. With its moist chocolate sponge, layers of ripe banana, buttery toffee filling, and a silky chocolate ganache topping, this cake offers an unforgettable sensory experience.

The History of Banoffee and Its Evolution into Cake Form

The story of Banoffee begins in 1971 when the American Pie Company (now known as The Hungry Monk) in Jevington, England, adapted a recipe from the International Herald Tribune called “Blum’s Coffee Toffee Pie.” Chefs Ian Dowding and Nigel Mackenzie replaced coffee with bananas and refined the toffee layer using sweetened condensed milk, creating what we now know as Banoffee pie—a global favorite. Over the decades, bakers began experimenting with the concept, transforming it from a pie into various forms, including tarts, cupcakes, and eventually layered cakes.

The Chocolate Banoffee Cake emerged as a natural evolution, blending two universally loved flavors—chocolate and banana—with the gooey richness of toffee. This hybrid dessert gained popularity in the 2000s through food blogs, baking competitions like “The Great British Bake Off,” and social media platforms where home bakers showcased their creative twists. Today, it stands as a symbol of modern fusion desserts, combining tradition with innovation.

Ingredients Breakdown: What Makes This Cake So Irresistible?

Every component of the Chocolate Banoffee Cake plays a crucial role in delivering its signature taste and texture:

Dark Chocolate: Used in both the sponge and ganache, dark chocolate (preferably 60–70% cocoa) adds depth and balances the sweetness of the toffee and bananas.
Ripe Bananas: Essential for natural sweetness and moisture. Ripe bananas with brown speckles provide the best flavor and soft texture for layering.
Sweetened Condensed Milk: The heart of the toffee layer. When heated slowly, it transforms into a smooth, golden dulce de leche-style filling.
Butter and Brown Sugar: Combined with condensed milk to deepen the toffee flavor and add a caramel-like complexity.
Flour and Cocoa Powder: Provide structure to the chocolate sponge while enhancing the chocolate aroma.
Baking Powder and Baking Soda: Ensure the cake rises evenly and remains light despite its richness.
Eggs and Buttermilk: Contribute to the tender crumb and moisture retention in the cake layers.
Heavy Cream: Used in both the whipped cream layer and ganache for richness and stability.
Vanilla Extract: Enhances overall flavor and ties all components together.
Sea Salt: A pinch enhances the sweetness and brings out the toffee notes.

Step-by-Step Recipe: How to Make the Ultimate Chocolate Banoffee Cake

Makes one 8-inch, three-layer cake | Prep time: 1 hour | Bake time: 30 minutes | Cooling/Chilling: 4 hours minimum

Ingredients

For the Chocolate Sponge Cake:

1 ¾ cups (220g) all-purpose flour
¾ cup (75g) unsweetened cocoa powder (Dutch-processed preferred)
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 cups (400g) granulated sugar
2 large eggs, room temperature
¾ cup (180ml) vegetable oil or melted coconut oil
2 tsp vanilla extract
1 cup (240ml) buttermilk, room temperature
1 cup (240ml) hot brewed coffee or hot water

For the Toffee Filling:

1 can (14 oz / 397g) sweetened condensed milk
¼ cup (57g) unsalted butter
⅓ cup (70g) packed dark brown sugar
1 tsp vanilla extract
Pinch of sea salt

For the Banana Layer:

3 medium ripe bananas, thinly sliced
1 tbsp lemon juice (to prevent browning)

For the Chocolate Ganache:

8 oz (225g) high-quality dark chocolate, finely chopped
1 cup (240ml) heavy cream
2 tbsp unsalted butter (optional, for extra shine)

For Assembly:

1 ½ cups (360ml) heavy cream, cold
3 tbsp powdered sugar
1 tsp vanilla extract

Directions

Prepare the Cake Pans: Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. Set aside.
Mix Dry Ingredients: In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, salt, and sugar. Whisk to combine.
Add Wet Ingredients: Add eggs, oil, and vanilla. Mix on medium speed for 2 minutes. Scrape down the sides. Add buttermilk and mix until smooth.
Incorporate Coffee: Slowly pour in hot coffee (or water) while mixing on low. The batter will be thin—this is normal.
Bake: Divide batter evenly among pans. Bake for 25–30 minutes, or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Toffee Filling: In a saucepan over medium heat, combine sweetened condensed milk, butter, brown sugar, vanilla, and salt. Stir constantly for 7–10 minutes until thickened and caramel-colored. Remove from heat and let cool completely (it will thicken further as it cools).
Prepare Bananas: Toss banana slices with lemon juice to prevent oxidation.
Whip the Cream: In a chilled bowl, beat cold heavy cream, powdered sugar, and vanilla until stiff peaks form. Refrigerate until ready to use.
Make the Ganache: Place chopped chocolate in a heatproof bowl. Heat cream until just simmering, then pour over chocolate. Let sit for 2 minutes, then stir until smooth. Add butter if desired. Cool slightly until spreadable but still glossy.
Assemble the Cake:
- Place one cake layer on a serving plate. Spread a third of the whipped cream evenly over the top.
- Layer half the banana slices over the cream.
- Drizzle one-third of the cooled toffee filling over the bananas.
- Repeat with the second cake layer: whipped cream, remaining bananas, another third of toffee.
- Top with the final cake layer. Spread remaining toffee over the top like a crumb coat.
- Spread the remaining whipped cream over the top and sides of the cake.
- Pour the warm ganache over the top, allowing it to drip down the sides. Use an offset spatula to create a smooth finish.
Chill: Refrigerate the cake for at least 4 hours (preferably overnight) to allow flavors to meld and layers to set.
Serve: Slice with a sharp knife dipped in hot water for clean cuts. Garnish with shaved chocolate, extra banana slices, or a drizzle of toffee if desired.

Tips for the Perfect Chocolate Banoffee Cake

Use Room Temperature Ingredients: Ensures even mixing and a smoother batter.
Don’t Overbake the Cake: Moisture is key. Check at 25 minutes to avoid dryness.
Cool Toffee Completely: If added warm, it will melt the cream and make the cake soggy.
Prevent Banana Browning: Always toss slices in lemon juice or citrus-based syrup.
Chill Your Bowl and Whisk: For stiffer whipped cream, chill tools in the freezer for 10 minutes before whipping.
Level the Cake Layers: Use a serrated knife to trim domes for a flat, professional stack.
Use High-Quality Chocolate: It makes a huge difference in both cake and ganache flavor.
Let the Cake Rest: Chilling overnight improves texture and intensifies flavor harmony.

Variations and Customizations

The beauty of the Chocolate Banoffee Cake lies in its adaptability. Here are some creative ways to personalize it:

Gluten-Free Version: Substitute all-purpose flour with a gluten-free blend containing xanthan gum.
Dairy-Free Option: Use dairy-free margarine, coconut cream, and vegan condensed milk (like Borden’s Eagle Brand Vegan). Choose dairy-free dark chocolate.
Alcohol Infusion: Add 1–2 tbsp of rum, Baileys, or Kahlúa to the toffee or whipped cream for an adult twist.
Nutty Crunch: Sprinkle crushed toasted pecans or walnuts between layers for added texture.
Espresso Kick: Add 1 tsp instant espresso powder to the cake batter for a mocha-banoffee variation.
Mini Cupcakes: Bake as cupcakes and fill with toffee, banana, and ganache for bite-sized treats.
White Chocolate Drizzle: After applying the dark ganache, add a contrasting white chocolate zigzag on top.
Coconut Twist: Use coconut milk condensed milk and sprinkle toasted coconut flakes on the sides.

Health Considerations and Nutritional Value

While undeniably delicious, the Chocolate Banoffee Cake is a high-calorie, sugar-rich dessert. Here’s a general nutritional breakdown per slice (1/12 of cake):

Calories: ~580–650 kcal
Fat: 35–40g (mostly from cream, butter, and chocolate)
Saturated Fat: 20–25g
Carbohydrates: 60–70g
Sugars: 50–55g (naturally occurring and added)
Protein: 6–8g
Fiber: 3–4g (from bananas and cocoa)
Sodium: ~250–300mg

Health Tips:

Limited consumption is advised for those monitoring blood sugar, cholesterol, or calorie intake.
Consider using reduced-sugar condensed milk or natural sweeteners like date paste in moderation.
Portion control is key—serve small slices with coffee or tea to savor the flavor without overindulging.
Pair with a side of Greek yogurt to balance richness and add protein.

Frequently Asked Questions (FAQ)

Can I make the cake ahead of time?
Yes! Assemble the cake up to 2 days in advance and store covered in the refrigerator. Add ganache just before serving if you prefer a glossy finish, though chilling it after pouring works well too.

Can I freeze Chocolate Banoffee Cake?
Yes, but with caution. Freeze unfrosted cake layers for up to 3 months. Assembled cake can be frozen for up to 1 month, though the banana may become softer upon thawing. Wrap tightly in plastic and foil. Thaw overnight in the fridge.

Why did my toffee turn grainy?
This usually happens if the mixture wasn’t stirred consistently or was boiled too vigorously. Always use medium heat and stir continuously. Adding a splash of cream can help smooth it out.

Can I use canned banana puree instead of fresh bananas?
Fresh slices are recommended for texture and visual appeal. Puree may make layers too wet and lose distinct banana presence.

What if I don’t have buttermilk?
Make a substitute: Add 1 tbsp lemon juice or vinegar to 1 cup milk and let sit for 5 minutes before using.

Can I bake this as a sheet cake?
Absolutely. Use a 9×13 inch pan and bake for 30–35 minutes. Adjust layering accordingly.

Is this cake suitable for vegetarians?
Yes, as long as all ingredients (especially chocolate and condensed milk) are confirmed vegetarian-friendly (some chocolates contain animal-derived additives).

Summary

The Chocolate Banoffee Cake is a sumptuous celebration of flavor and texture, marrying velvety chocolate, luscious toffee, and sweet banana in perfect harmony. Whether served at birthdays, holidays, or afternoon tea, it’s a dessert that leaves a lasting impression.