Easy Banoffee Cake

5 from 5 votes

My Banoffee sheet cake features a moist banana cake topped with fluffy whipped cream, creamy dulce de leche and chocolate. This easy dessert might be even better than the original pie!

Course Dessert

Cuisine British

Prep Time 15

Cook Time 30

Total Time 45

Servings People

Calories 337kcal

Author Krystle Smith

Ingredients

For the Cake

¾ Cup Unsalted Butter Softened
* ¾ cup Cup Granulated Sugar
¼ Cup Brown Sugar
2 Eggs Room Temperature
1 Teaspoon Vanilla Extract
1 ½ Cups Ripe Mashed Bananas About 3 Medium Bananas
1 ¾ Cups All Purpose Flour
¾ Cup Graham Crackers Crushed, (About 10 Crackers)
½ Teaspoon Baking Powder
½ Teaspoon Cinnamon Optional
½ Cup Buttermilk

For Topping

1 to 1¼ Cups Dulce De Leche
1 ½ Cups Whipped Cream or Cool Whip
2-3 Bananas Sliced
Shaved or Finely Chopped Dark Chocolate For Garnish

Instructions

Preheat oven to 350°F. Line 9x13 pan with parchment paper leaving overhang for easy removal.
In a small bowl, mash the bananas with a fork.
In a large bowl, cream butter, white sugar, and brown sugar until light and fluffy about 2-3 minutes.
Beat in eggs, milk, vanilla and mashed bananas.
Stir in flour, crushed graham crackers, baking powder, and cinnamon until just combined.
Pour batter into prepared pan and smooth the top. Bake for 30-35 minutes.
Once fully cooled, spread the dulce de leche evenly over the cake using an offset spatula.
Spread or pipe whipped cream on top.
Top with fresh banana slices, shaved chocolate and more dulce de leche just before serving.

Nutrition