Simple flavors that will surprise you at first bite! A layer of moist and super easy-to-make banana muffin cake is topped with luscious dulce de leche, whipped cream and shaved chocolate. This cake is an experience. Trust me, you're in for a ride if you never tried this flavor combination.
Each layer in this dessert is vital
Banana muffin cake with dulce de leche and whipped cream was the original title of this cake before I realized it was like a banoffee pie in cake form.
The combination of flavors creates something unique. Just in case you think you're in for an average banana cream cake, this one has a layer of dulce de leche (milk jam or spread), and it changes everything.
It started with the well-known banana bunch turning black and me searching for a recipe to use them. I made my favorite banana muffin recipe (omitting the nuts) and dumped half the batter onto a cake pan.
And this banoffee cake was born.
Adding a layer of dulce de leche and whipped cream is quite common in this house when we want a sophisticated and super easy dessert. Usually, it's the fudgy brownie recipe that gets this special treatment.
So it was only natural that I would add it to this banana muffin cake.
Ingredient list
For the banana cake
- Bananas: make sure they are soft and with brown spots. This will ensure the best possible flavor. I like to mash them with larger pieces to give the cake more texture.
- Vegetable oil: use a neutral type such as sunflower oil.
- Vanilla extract or paste.
- Ground cinnamon.
- White granulated sugar.
- Egg: fresh, large.
- All-purpose flour.
- Baking powder and baking soda: are used as leaveners to help the cake rise, so make sure they aren't expired.
- Salt.
For the toppings
- Heavy cream or heavy whipping cream.
- Powdered sugar: also called confectioners or icing sugar.
- Dulce de leche: use the thicker type labeled 'repostero'. I always use dulce de leche repostero Vacalin and highly recommend it.
- Semisweet chocolate for the shavings.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Dulce de leche filling
The second layer is this milk jam, which I personally love. It is the easy answer to the caramel layer found in the original banoffee pie.
There are two types: regular and pastry dulce de leche. The difference is in the consistency, and it's a big deal.
- Pastry dulce de leche: is thicker and holds well in fillings and it's the one we use for this banoffee cake. Otherwise, it won't hold and will run down the sides like a glaze.
- Two of the most popular brands here in Argentina can be found on Amazon: Vacalin dulce de leche Repostero, thicker configure (and the one I personally use) and Veronica Dulce de Leche Repostero (thick milk jam). I highly recommend both.
Whipped cream
I have to confess that I'm not a super fan of whipped cream per se. But, as with many other ingredients, when you mix it with the right flavors, it creates a synergy. And we always want that when it comes to desserts, don't we?
- Choose a whipping or heavy cream that is fresh and made for whipping. I know that sounds obvious, but dairy products vary in the percentage of water content, among other things. In my experience, the more water they have, the less they hold and the easier they curdle.
- Light cream: I never use it for this type of recipe because it lacks the right consistency or flavor.
- Cream cheese: for a more stabilized whipped topping that holds better, I add a few tablespoons of full-fat cream cheese per cup of cream before whipping. I find that it doesn't greatly affect the flavor and leftovers hold better for a few days. But you can omit it.
This recipe is my favorite banana muffin turned into a cake. Sort of. It's very easy to make because it has oil so there's no need to soften butter and beat until creamy.
The fact that the base is a muffin makes a big difference. The texture is soft but moist yet firmer than that of a regular cake.
Then the layering of a good dulce de leche, whipped cream, fresh bananas (if you want), and a sprinkle of chopped bittersweet chocolate takes you wherever you want to go. Really.
For me, it is the adult version of my childhood treat, but for many, it will be a discovery from which there is no turning back.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
- Bananas: use very ripe, brown spotted ones. They are the ones that pack the flavor you want your banana cake to have.
- Dulce de leche: you can easily buy it online. Use the thicker kind, dulce de leche repostero Vacalin.
- Whipped cream topping: it's a necessary ingredient and you can whip it from scratch or buy the commercial stuff like Cool Whip. Whatever you like works.
- Storage: leftovers need refrigeration because of the whipped cream. Make sure you cover it to prevent the cake from drying out. You can freeze the banana cake layer and make the whipped cream a few days before you serve it. But this cake does not freeze well once it's assembled.
- Serving: this cake is best served barely cold for the flavors to come through. Keep in mind that the cream must be cold to hold its shape so don't let it sit at room temperature for too long. And also, I recommend you not serve it straight from the fridge as the flavors won't shine.
Related recipes you might like:
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Banoffee Cake (very easy recipe)
Ingredients
For the banana muffin cake:
- ⅔ cup mashed bananas, about 2 medium
- ⅓ cup vegetable oil
- 1 egg, at room temperature
- ½ cup white granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
For the toppings:
- 1 ½ cups dulce de leche, see Notes below
- 1 cup heavy or whipping cream, cold
- 2 tablespoons cream cheese, cold
- 2 tablespoon powdered sugar
- ¼ cup chopped or shaved bittersweet chocolate
- Fresh banana slices, optional, see Notes, below
Instructions
For the banana cake:
- Preheat the oven to 350ºF (180ºC).
- Have ready a 9-inch cake pan with removable bottom.
- Put mashed bananas in a large bowl and mix with the oil, egg and vanilla. There will be some chunks of banana still. You can use an electric mixer but a whisk is more than enough.
- In a separate medium bowl, sift flour, baking powder, soda, and salt. Add the sugar and stir to combine.
- Add the wet ingredients to the dry ingredients and stir just until combined. Be careful not to overmix (as this will make your muffins tougher).
- Pour batter into the prepared pan and smooth the top.
- Bake for 20-25 minutes, until a cake tester or toothpick inserted in the center comes out clean, Be careful not to overbake it.
- Let cool on a wire rack completely before assembling it. It can be made up to 2 days ahead and kept in the refrigerator or freezer, in both cases well wrapped to avoid it from drying out.
- You can also make individual cakes. I use 4-inch mini tart pans with removable bottoms.
To assemble:
- Place the banana cake on a flat work surface. Or directly on the serving platter.
- With a spoon (or piping bag if you want nicer edges), spread the dulce de leche to cover the cake.
- Whip the cold cream with sugar and cream cheese to fairly firm peaks, and spoon it over dulce de leche.
- Refrigerate the cake for 1 hour before serving.
- Sprinkle freely with grated chocolate and also rounds of fresh banana slices if you want. The fresh banana should be added right before serving, as it turns dark pretty fast.
Notes
Make one whole recipe for banana muffins, and you can make two 9-inch cakes, similar to the one in this post. Assemble one as explained in the recipe, and freeze the other banana base for a future cake. Or make individual servings using 4-inch mini tart pans with removable bottoms.
Make ½ the recipe for banana muffins, using half an egg. The way to do that is to crack it open in a small bowl, lightly beat it, and add half of it to the batter. The other half you can use in scrambled eggs, egg bake, omelet. You can also make ½ recipe for regular banana bread, using white flour, vegetable oil, and granulated sugar. Both work. Bananas: use very ripe, brown spotted ones. They are the ones that pack the flavor you want your banana cake to have. If using fresh banana slices on top make sure they're cut and added at the last minute, when you're serving the cake. Dulce de leche: you can easily buy it online. Use the thicker kind. Cream: it's a necessary ingredient and you can make it from scratch or you can buy those cans with similar stuff. Whatever you like works. Storing: it needs refrigeration if there are leftovers because of the whipped cream. Make sure you cover it to prevent the cake from drying out. You can freeze the cake layer and make the whipped cream a few days before you serve it. But this cake does not freeze well once it's assembled. Serving: this cake is best served barely cold for the flavors to come through. Keep in mind that the cream must be cold to hold its shape so don't let it sit at room temperature for too long. And also, I recommend you not serve it straight from the fridge as the flavors won't shine.
Dragana Dimitrovski says
Hello. I am writing to you again from Serbia. Could you please put a Metric button in this recipe, I want to make this cake again? I'm sure there was one before because I wouldn't dare to make a cake where it is measured by cups because I never know how many cups I should take. Actually, it would be great if all the recipes had a Metric button because you have great recipes. Please, it would mean a lot to me. Thank you.
Paula Montenegro says
Hi Dragana, the unit conversion button is added right before the ingredients. Happy baking!
Dragana says
Hello again from Serbia. Just to let you know, I made a Banoffee cake with Dulce de leces according to your recipe. I confess, here I am in heaven. Every bite is mmmmmm... A symphony of flavors. As for the recipe, everything is accurate to the gram. The banoffee was baked for exactly 20 minutes. Thank you because this takes the game to a new level. ❤️❤️❤️
Paula Montenegro says
SO happy to know Dragana! It's a favorite cake around here too. Have a great weekend.
Earl C Williams says
A truly excellent dessert. The flavors blend together so nicely. The muffin base marries so well with the cream, the walnuts, chocolate and dulce de leche. I loved it when it was made and loved it even more after a night in the refrigerator. Beautiful, elegant and decadent. My wife felt it should be on a magazine cover. Thank you Paula.
David says
I love how you used a muffin recipe for your tart base. Brilliant! Mark will never let me make anything cooked with bananas. So, I'm going to try this with another one of my favorite muffin recipes.
Paula Montenegro says
No bananas, why?? I love anything bananas, and with dulce de leche it's beyond amazing. Try it sometime!