Banoffee Cake

This Banoffee Cake is a dreamy combination of banana cake and salted caramel cream cheese frosting. The banana cake is super moist and soft and is meant for the ultra creamy salted caramel cream cheese frosting. Strong banana and caramel flavors. Completely made from scratch. Even the caramel sauce. Detailed step-by-step instructions including lots of photos and video provided.

Homemade Salted Caramel Sauce
1/2 cup butter, cubed (113g)
1/2 cup heavy cream (120ml)
1 cup brown sugar (200g)
1/2 tsp salt
1 tbsp honey (15ml)
Banana Cake
4 large eggs
1/2 cup brown sugar (100g)
1 cup canola or mild vegetable oil (240ml)
15 oz mashed bananas (425g)
2+1/4 cups all-purpose flour (270g)
4 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
OPTINAL 4-6 medium bananas, halved
Salted Caramel Cream Cheese Frosting
1/2 cup butter, room temperature (113g)
1 cup cream cheese, softened (8oz / 226g)
2 cups powdered sugar, sifted (240g)
2 vanilla beans* (or 2 tsp vanilla extract)
1/2 cup homemade salted caramel sauce (160g)

Homemade Salted Caramel Sauce
In a heavy-bottomed saucepan, combine butter, heavy cream, brown sugar, salt, and honey and bring over medium heat to a simmer. Whisking continuously, cook for about 5-10 minutes until it has thickened up and coats the back of a spoon but is still liquid. Remove saucepan from the heat. The caramel will thicken as it cools. 
With a heatproof cup scoop out 1/2 cup (160g) of caramel sauce and transfer to a small bowl and let cool to room temperature (you need this for the cream cheese frosting later). Let the rest of the caramel sauce cool to room temperature until your cake is ready for serving. 

next instruction :

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