Banoffee Caramel Banana Cake

Delicate, melts in your mouth, for everyday life and for holidays! Caramelized banana cake is one of the options for preparing the famous English dessert called “Banoffee Pie”. The combination of caramel, bananas, shortcrust pastry and delicate cream is simply incomparable!
cook time: 3h 30 min
Ava Prescott
Banoffee Caramel Banana Cake

Nutrition Facts (per serving)

402
Calories
25g
Fat
34g
Carbs
5g
Protein

Ingredients (8 portions)

For the base:

Ready shortbread cookies 250 g
Butter 120 g

For caramel:

Sugar 200 g
Heavy cream 80 g
Butter 30 g
Salt to taste

For the banana filling:

Bananas 2 pc

For cream:

Heavy cream 200 g
Cream cheese 200 g
Powdered sugar 30 g
Syrup 1 tbsp

For sprinkling:

Chocolate 30 g

Recipe instructions

Step 1

Step 1
How to make caramelized banana cake? Prepare your food. Any shortbread cookie, such as Yubileiny, will do. The cream must be full fat, at least 33%, natural and high quality. Also for butter, choose a product without milk fat substitutes.

Step 2

Step 2
Prepare the sand base for the cake. Grind the cookies into crumbs using a meat grinder or blender. You can use a rolling pin. Melt the butter using any available method and cool. Combine the cookie crumbs with the melted butter and stir until all the crumbs are moistened.

Step 3

Step 3
Take a split pastry ring for the future cake, set the diameter to 18 centimeters and pour butter-soaked crumbs inside. Compact the crumbs, forming the bottom and sides of the future cake. Place the pan with the base in the refrigerator for 2 hours. If you don’t have a pastry ring, you can use a baking dish that is also small in diameter.

Step 4

Step 4
Prepare caramel. Pour granulated sugar into a thick-bottomed pan, place the pan on the heat and melt the sugar until it is completely dissolved and acquires a beautiful amber color.

Step 5

Step 5
Reduce heat, pour in warmed heavy cream and stir. Remove the pan from the heat, add the butter and stir until completely dissolved. Add salt and cook the caramel for another 2 minutes over low heat. Cool the caramel to room temperature

Step 6

Step 6
Place the cooled caramel on the sand base, reserving 1 tablespoon for the cream.

Step 7

Step 7
Peel the bananas and cut into slices. Place the sliced bananas on top of the caramel.

Step 8

Step 8
Prepare the cream. Whip the chilled cream into a strong foam, starting with low speeds and gradually moving to maximum. Gradually add powdered sugar while beating.

Step 9

Step 9
Using a mixer, stir together the soft cream cheese and reserved caramel.

Step 10

Step 10
Using a silicone spatula, gently fold the whipped cream into the caramel cream cheese.

Step 11

Step 11
Place the resulting cream on a layer of bananas, sprinkle the top of the cake with chocolate chips. Place the cake in the refrigerator for 2 hours to cool and stabilize. Then serve. Bon appetit!

Additional rubrics

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