Banoffee Cake

A moist banana cake with chunks of chewy toffee topped off with a sweet crunchy crumble. Serve with caramel sauce and plenty of clotted cream.


  • 1 cup plain flour
  • 1/2 cup muscovado sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 50 grams hard toffee, roughly chopped (such as Wethers original)
  • 1/4 cup olive oil
  • 1 egg
  • 1 mashed banana
  • ¼ cup sour cream

For topping

  • 1/4 cup rolled oats
  • 1/4 cup desiccated coconut
  • 1/4 cup plain flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 35 grams butter
  • 1 tablespoon golden syrup
  • 1/4 teaspoon baking soda


  1. Preheat the oven to 160°C/320°F.
  2. Combine all topping dry ingredients in a bowl.
  3. Melt the topping butter and golden syrup in a medium saucepan.
  4. Remove from heat.
  5. Add the baking soda and stir together until it foams up.
  6. Mix until all ingredients are coated well & set aside.
  7. For cake combine the flour, sugar, baking powder, baking soda, salt and the toffees in a large bowl.
  8. In a separate bowl whisk the oil, egg, banana and sour cream together.
  9. Pour egg and banana mixture into the flour mixture and mix well.
  10. Pour into a greased cake tin.
  11. Sprinkle topping evenly over batter, do not press in.
  12. Bake 20 minutes then cover with foil and back for a further 30 minutes or until a skewer comes out clean.
  13. Allow to cool before turning out, serve with caramel sauce.


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