Banoffee marshmallow cake

Banoffee marshmallow cake

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

Difficulty and servings

Easy

Serves 10

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 50 mins

Freezable

Unfilled sponge can be frozen

Method

  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.

659 kcalories, protein 9g, carbohydrate 82g, fat 35 g, saturated fat 19g, fibre 1g, sugar 53g, salt 0.97 g

Recipe from Good Food magazine, November 2009.

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Latest comments and suggestions

Results 21-40

  • Binder photo griff25uk

    13 August 2010

    griff25uk rated and commented on this recipe

    5 stars

    This is stupendous!! Its trying to stop not eating it that is the problem! R

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  • Binder photo CecilyBarton

    21 August 2010

    CecilyBarton rated and commented on this recipe

    5 stars

    This cake rose beautifully and (suprisingly) I cut it into three parts really well. I then dropped it and had to piece it together with the cream and Dulce de Leche filling. Despite the disaster it went down a storm and never have I seen so much cake eaten by so few!!

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  • Binder photo Alex Phoenix

    08 November 2010

    Alex Phoenix rated and commented on this recipe

    4 stars

    Great cake, dosent last long though because its fresh cream so better for parties that at home eating, as its very rich, you can only have a small slice. Everyone has loved it, especially the kids, im doing it again on sunday for my sons 2nd birthday party!

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  • Binder photo Kristi

    31 January 2011

    Kristi rated and commented on this recipe

    3 stars

    Made it for my son's birthday. Looked very nice with candles on, but the taste was too sweet. Good for the very sweet-toothed, but a bit over the top for us.

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  • Binder photo charliedxx

    03 February 2011

    charliedxx commented on this recipe

    Should i try this for my Mums Bday????????x

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  • Binder photo cptn.xoxo

    20 March 2011

    cptn.xoxo rated and commented on this recipe

    5 stars

    I can't wait to use this for my friends birthday cake! It looks FAB-U-LOUS!

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  • Binder photo rubz☺

    10 April 2011

    rubz☺ commented on this recipe

    scrummy and yummy delicous i would rate it 5/5 tasty

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  • Binder photo KagsMiskit

    13 June 2011

    KagsMiskit rated and commented on this recipe

    5 stars

    Before I tried this, I thought it might just be another banana loaf, but the overll effect of the cream and the caramel, just took it to another level. Very easy to make, no fuss at all. I did not have the right size tin, but my heartshaped tin was close enough in size, worked like a bomb! Very popular with my family, I iwll be making this again.

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  • Binder photo Julie

    25 July 2011

    Julie commented on this recipe

    I've made this a couple of times now with excellent results. First of all I skip the marshmallows and I use Tesco Toffee Dessert sauce and it works great. I've done it as two cakes in two 8" tins and also as one big one sliced into three. It's much less fiddly as two 8" cakes. Either way, it's fantastic - I took one to work today and in less than half an hour there was nothing left but crumbs!

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  • Binder photo Vicky M

    24 August 2011

    Vicky M rated and commented on this recipe

    4 stars

    I made this cake yesterday and it went down a storm. Mine also didn't rise as much as I thought it would, so just cut it in 2. When I make again, may use 3 sponge tins to get the height effect. Omitted marshmallows, mainly because other half bought kids ones and not white n pink ones, but didn't think it needed them. Also used Carnation Caramel (which does now say Dulce de Leche on the tin). Spread half on the base, sliced bananas on the top, then added the cream. Topped with other half of cake and rest of caramel. Had I had another banana, I would have sliced this and put it on top in place of marshmallows. Will be adding it to my baking repertoire!

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  • Binder photo sophie

    03 October 2011

    sophie rated and commented on this recipe

    5 stars

    looks lovely but haven't tried it. i'm too fat!

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  • Binder photo birdie

    24 December 2011

    birdie rated and commented on this recipe

    5 stars

    this cake looks lush!!!!!!! i will make it in the school hols. what is dulce de leche? is it spanish, french....ect.?

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  • Binder photo jessie

    30 March 2012

    jessie rated and commented on this recipe

    5 stars

    i made this on monday using Carnation Condensed Milk Caramel i loved it along with all my family. have be asked to make it for my moms birthday it went down so well

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  • Binder photo Stuart&&elliann

    02 April 2012

    Stuart&&elliann commented on this recipe

    We had so much fun making this! Was very easy and recipe very easy to follow :) we used three thinner tins instead of one thick one and having to cut it :) worked so well and could easily be done with children x

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  • Binder photo greatwood9

    03 May 2012

    greatwood9 rated and commented on this recipe

    5 stars

    wow! yummee will be hard to share.

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  • Binder photo noni

    10 August 2012

    noni rated this recipe

    5 stars

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  • Binder photo katymayful

    16 August 2012

    katymayful rated and commented on this recipe

    5 stars

    Delicious! I subbed the dulce de leche for Carnation's canned caramel, as this is what I normally use for banoffee pie. Made the cake for my Dad's birthday and it went down VERY well!

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  • Binder photo Ralsy

    08 November 2012

    Ralsy commented on this recipe

    Looks delicious ralus-recipes . blogspot. ro

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  • Binder photo Sarah

    09 November 2012

    Sarah rated this recipe

    5 stars

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  • Binder photo chocoholic 007

    02 February 2013

    chocoholic 007 rated this recipe

    4 stars

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Difficulty and servings

Easy

Serves 10

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 50 mins

Freezable

Unfilled sponge can be frozen

Ingredients

  • 165g butter , plus extra for greasing
  • 165g soft light brown or light brown muscovado sugar
  • 325g self-raising flour
  • 1 rounded tsp baking powder
  • 1 rounded tsp ground cinnamon
  • 4 large eggs
  • 4 tbsp milk
  • 2 large ripe bananas

FOR THE FILLING

  • 300ml pot double cream
  • 1 banana
  • 50g marshmallows , chopped, plus extra whole ones to decorate
  • 450g jar dulce de leche
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659 kcalories, protein 9g, carbohydrate 82g, fat 35 g, saturated fat 19g, fibre 1g, sugar 53g, salt 0.97 g

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