Banoffee marshmallow cake

Banoffee marshmallow cake

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(26 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

    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 (45)

maryyoung's picture

How long can this cake keep? Can I make it a day ahead or will it not be as tasty?

crystalgulliver's picture

I made this cake yesterday and I had no idea how it was going to turn out as my baking skills are a bit hit and miss but it was amazing! It tastes so good.
I used carnation caramel rather than dulce de lech as I couldn't find any and I left off the marshmallows on the top to make it look a little less kiddy-fied! I don't think it needed the marshmallows at all but it gave it a nice bit of pink! I would definitely reccomend this cake, everyone loved it! X

cathj94's picture

Made this cake for a birthday recently. It was lovely and moist and rose loads (all be it a little unevenly) I didn't use dulce de leche but substituted it with carnation caramel and one tin was more than enough, as it was so sweet. I left the sides free from caramel, as I think it would've been too sweet with so much caramel, but overall a fantastic cake that was gone in seconds...definitely making again!

HGosal's picture

I used the basis of this recipe but adapted it slightly. I used the sponge recipe going on the fact a large banana weighs 136g each. I made 2 layers and filled it with a toffee buttercream with a little on top too. The sponge itself is lovely, had a great taste of banana which wasn't too overpowering or heavy as I've made banana cake before but ended up with a very heavy sponge which was also felt like a ton of bricks to lift. Mine took 1hour 10mins to bake, but considering my oven is a little slow cooking times are pretty much bang on. However once cut it did look a little under baked from inside but I put that down to all the bananas in the sponge. Overall a lovely banana sponge which I would recommend.

bluemoon25's picture

Well - I eventually cooked this - recipe was ok although my cake looked nothing like in the picture! lol it rose up so much! i just managed to make 3 layers but would have been better to have done two instead! i used 2 tins of carmel and it only just did the cake and i thought i used it sparingly! it was very sweet however! i would consider doing it again but its not top of my list - if you like bananas and really sweet things then give this a try!

chummydog's picture

Hmmm too sweet ...but still eaten!!!!

chummydog's picture

In the oven as I type, fingers crossed!! Looks to follow.....

bluemoon25's picture

this sounds lovely! am about to make this for my husbands birthday at the weekend but need it for 20 people so need to double the quantity to feed enough people and get it in the cake tin! will let you know how it goes and if it goes down well! wish me luck!

raluca87's picture

Looks delicious

ralus-recipes . blogspot. ro

katymayful's picture

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!

greatwood9's picture

wow! yummee will be hard to share.

stuart_and_elliann's picture

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

jessica1985's picture

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

somethinggood's picture

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

sophiemcintyre's picture

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

cretevick's picture

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!

sljxt06's picture

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!

kagsmiskit's picture

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.

ruby-m's picture

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

cptnxoxo's picture

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


Questions (2)

lucyibeson's picture

This is a silly question but for my own peace of mind are the nutritional contents (calories,fat, carbs etc) on the BBC good food recipes per portion or for the whole recipe?

goodfoodteam's picture

Hi there. Nutrition is per serving, unless otherwise stated.

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