Banoffee marshmallow cake

Banoffee marshmallow cake

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(27 ratings)

Prep: 30 mins Cook: 50 mins


Serves 10
This fun cake won the 11-17 age group in our 20th birthday cake competition

Nutrition and extra info

  • Unfilled sponge can be frozen


  • kcal659
  • fat35g
  • saturates19g
  • carbs82g
  • sugars53g
  • fibre1g
  • protein9g
  • salt0.97g
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  • 165g butter, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 165g soft light brown or light brown muscovado sugar
  • 325g self-raising flour
  • 1 rounded tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 rounded tsp ground cinnamon
  • 4 large egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 4 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 2 large ripe banana



    Probably the best known, most popular tropical fruit, their name probably derives from the…

For the filling

  • 300ml pot double cream
  • 1 banana



    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 50g marshmallow, chopped, plus extra whole ones to decorate
  • 450g jar dulce de leche


  1. Heat oven to 190C/170C fan/gas 5. Grease and line the bottom of a round 21cm loose-bottomed cake tin. With a wooden spoon or electric mixer, beat the butter and sugar together until smooth and a pale, creamy colour. In a separate bowl, sift together the flour, baking powder and cinnamon. One at a time, beat each egg into the butter mixture along with a tbsp of the dry mixture, then beat in the milk and fold in the rest of the dry ingredients until well combined.

  2. In the bowl that contained the flour, mash the bananas until smooth and lump-free – whizz with the electric mixer if needed – then fold into the rest of the mixture until well combined. Spoon into the tin and smooth over the surface. Bake for 45-50 mins, until a skewer inserted into the centre comes out clean. Leave to cool for 5 mins, then remove from tin and continue cooling on a wire rack.

  3. Use a serrated knife to cut the cake horizontally into 3 equal layers. Whip the cream until it forms stiff peaks, then chop the banana into small pieces and fold into the cream, along with the marshmallows. On the first layer, spread a generous covering of the dulche de leche, followed by half of the cream mixture. Sandwich the second layer on top and repeat. Thickly spread dulche de leche over the top of the cake, then arrange extra marshmallows around the edge.

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Comments (47)

laney612's picture

I can get neither dulce de leche or condensed milk. Is there any other way of making this from scratch or any suitable alternative

cazandjay's picture

I made this using the tin of carnation caramel and it was absolutely delicious, will definately be making this again..

hisprincess's picture

I'm going to try this one today! :)

mrstfruit's picture

Tomm Waitrose certainly do Dulce de Leche, but as Sandra says, you can also make your own!

lizfisher56's picture


Try looking in M&S as they sell a sauce that is very similar to Dulche de leche.

savanskisan's picture

Tomm - Apparently you can make your own Dulche de leche by covering a tin of condensed milk with boiling water and boiling it for one and a half hours - keeping the water topped up!!! Hope this helps.

tommyhyh's picture

This looks absolutely delicious!! Will definately make this when I can decide to end my healthy eating phase.

Does anybody know where to get Dulce de leche from? Because I can't seem to find it anywhere.


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