Banoffee Cake Recipe(Eggless)

Banoffee Cake Recipe(Eggless)

Banoffee Cake Recipe (Eggless)Banoffee Pie is a very popular dessert and is a favourite to many. Well, I love all things banana, and when banana becomes an ingredient in my cakes I can simply go a long way for it. Another important ingredient in the recipe is the toffee sauce(dulce de leche) or caramel sauce which I make myself. But today’s recipe is not about the pie, I have recreated the Classic Banoffee Pie into a cake form. Yes! this is my spin on the classic dessert, A two layered Banoffee Cake Recipe(Eggless) filled with dulce de leche and frosted with whipped cream.

The cake is a simple eggless banana cake, I baked two to build a layer cake and filled it with lots of toffee/dulce de leche and bananas. Then I frosted and decorated it with whipped cream, dulce de leche and bananas. I kept chocolate out of the recipe, if you want you can drizzle some chocolate shavings from top which happens in the original dessert.

Banoffee Cake Recipe (Eggless)I also have a banoffee pie recipe on the blog which you can check out and read more about banoffee pie and also the way to make dulce de leche at home easily using condensed milk. Also if you want to see more beautiful food and desserts, you can head over to my Pinterest  and Instagram too. For now, stay tuned and follow my recipe below so that you can make this cake easily at home.

Banoffee Cake Recipe (Eggless)

Banoffee Cake Recipe(Eggless)
Prep time
Cook time
Total time
Banoffee Cake is my adaptation of the Classic Banoffee Pie which consists of a moist eggless banana cake filled with dulce de leche, bananas and frosted with whipped cream.
Recipe type: Dessert
Cuisine: English
Serves: 8
  • All purpose flour - 2 cups
  • Baking Powder - 1 tsp
  • Baking Soda - ½ tsp
  • Overripe bananas - 4
  • Condensed Milk - ½ cup
  • Oil - ⅔ cup
  • Vanilla Extract - 1 tsp
  • Buttermilk - ½ cup
  • For filling and frosting:
  • Whipping Cream - 2 cups
  • Dulce de leche - 200 ml
  • Banana - 1
  1. Preheat oven to 180 degree celsius.
  2. Line two 6 inch round cake pans with parchment paper and grease it well with oil.
  3. To make the toffee/dulce de leche take a sealed can of condensed milk and remove its label from around.
  4. Keep the can in a large vessel full of boiling water on a medium low flame for 2 to 3 hours.
  5. Keep a check that the water level should not go below the condensed milk can, the it should remain submerged in water fully or it may explode. If you feel water level reduces, add water so that the can remains submerged.
  6. After that just pull off the can and let it cool down fully, only then try to open it.
  7. The condensed milk turn to a beautiful and thickened dulce de leche which is perfect to use.
  8. I like doing it for 3 hours, you can do it for 2 hours as well but the colour, texture and consistency will differ.
  9. I did this the previous night and opened it in the morning.
  10. For the eggless banana cake first off mash the bananas well using a fork and keep aside.
  11. Now in a bowl sieve the flour, baking powder and baking soda. Mix well.
  12. In another bowl, add oil, condensed milk, buttermilk, vanilla extract and beat until well incorporated.
  13. Then start adding the flour and fold well.
  14. Finish off the batter with mashed bananas and give a good mix until no dry ingredients are seen.
  15. Transfer equal amounts of batter in both the cake pans and bake them off for 20 minutes in a preheated oven at 180 degree celsius.
  16. Meanwhile, beat the whipping cream to stiff peaks and chill until using it.
  17. Cut two bananas in not very thin slices and sprinkle lemon juice to avoid blackening.
  18. When the cakes are ready and fully cooled down, its now time to assemble.
  19. If the cakes dome up, just slice them off with a cake leveller or a serrated knife for easier frosting.
  20. Also fill a piping bag with some whipped cream and use a nozzle of your choice. I used a large plain tip.
  21. In a plate or cake board, place the first layer of cake and pipe a border around edges of the cake. Pipe two lines of border.
  22. The fill the centre with prepared dulce de leche and spread it using an offset spatula.
  23. If you find it difficult to handle the dulce de leche, just pop in microwave for 30 to 60 seconds and loosens up a bit.
  24. Then place banana slices on top of the dulce de leche and place the second cake layer on top.
  25. Place it upside down to get a flat top which helps in better frosting.
  26. Now frost the cake with whipped cream. Using a straight spatula do the sides and the top with an off set spatula.
  27. After ding one layer, i.e., the crumb coat, let it set in the fridge for half an hour.
  28. Once chilled well, do the final layer of frosting and finish with a bench scraper to get smooth ends.
  29. Pipe designs of your choice, and decorate with some more melted dulcr de leche and bananas.
  30. Refrigerate the cake until it sets well and then serve.

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