Banoffee marshmallow cake

Banoffee marshmallow cake

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(28 ratings)

Prep: 30 mins Cook: 50 mins

Easy

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

Nutrition:

  • kcal659
  • fat35g
  • saturates19g
  • carbs82g
  • sugars53g
  • fibre1g
  • protein9g
  • salt0.97g
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Ingredients

  • 165g butter, plus extra for greasing
    Butter

    Butter

    butt-err

    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 eggs
    Eggs

    Egg

    egg

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

  • 4 tbsp milk

    Milk

    mill-k

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

  • 2 large ripe bananas
    Banana

    Banana

    bah-nah-nah

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

For the filling

  • 300ml pot double cream
  • 1 banana
    Banana

    Banana

    bah-nah-nah

    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

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.

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Comments, questions and tips

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enricap
9th Dec, 2016
5.05
Made it as per the instructions and came out wonderful. Having never made a banana cake before I was a bit worried about the baking powder+self raising flour, but it came out perfectly risen, soft and moist. I made my own dulce de leche the night before (it is, literally, just milk and sugar with a pinch of baking soda, simmered a couple of hours until it becomes golden and yummy) Much cheaper and taste much better than the store bought kind. And even if I got distracted and let it burn a bit (in needs stirring, but not continuously) the burnt part stuck to the pan and only the good part ended up in the jar. I was ready to strain to get rid of the burnt bits but there was no need. The only problem with the cake was that we didn't coordinate well and ended up with two cakes at the table! So I can tell you that it still tastes good after a couple of days in the fridge :)
Banoffee Rage
24th Jun, 2016
0.05
I've followed BBC recipes before, and baked several birthday cakes. Some good, some not. But none have made me want to create a BBC account to comment. Until today. I'm struggling to express the levels of enraged frustration that I feel when I follow a recipe TO THE LETTER and it turns out as a heavy lump of hideous stodge. 1) Dulce de leche? Really? For God's sake, if ingredients can't be found in a large Sainsbury's, then just use something else you pretentious twit. 2) Chopping up marshmallows? Have you even tried this? you end up with sticky gooey lumps which immediately cluster together as one gelatinous blob. 3) "Fold in until well combined". I exactly did this. EXACTLY. I ended up (after baking for 45, then 50, 55, 60 minutes) with an unrisen lump. After looking at a PROPER recipe elsewehere, I discovered that you meant to say "fold in and beat until the mixture is light and fluffy". You did not. 4) I could have chosen any other recipe for my fiancee's birthday. But I chose this one. And as a result, she will have no cake tomorrow. Have a good long look at yourself, and then rewrite the recipe PROPERLY (i.e. with clear, precise, followable and descriptive steps). Every fibre of my being is itching to express myself using angry profane language at this point. Suffice to say that I am deeply, deeply unhappy.
maryyoung
2nd Aug, 2015
How long can this cake keep? Can I make it a day ahead or will it not be as tasty?
crystalgulliver
11th Apr, 2014
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
16th Aug, 2013
5.05
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
1st Apr, 2013
4.05
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
16th Mar, 2013
3.05
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
24th Feb, 2013
Hmmm too sweet ...but still eaten!!!!
chummydog
17th Feb, 2013
In the oven as I type, fingers crossed!! Looks yummy...report to follow.....
bluemoon25
12th Feb, 2013
3.05
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!

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lucyibeson
11th Mar, 2014
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
goodfoodteam
24th Mar, 2014
Hi there. Nutrition is per serving, unless otherwise stated.
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