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Ever heard of Banoffee pie cake?

I swear the baking posts will end one day. OH well, who am I kidding? The only thing I can do is trying to squeeze a few beauty or lifestyle related posts here and there. I have to be honest though, I’ve been going through a  lack of creativity phase. Whenever I have to take a picture, wether it is for a cake or for a beauty post, I don’t know what props to use or how I want my picture to look. I always had a pretty good eye for these kind of things, but now I’m totally uninspired. For this reason, I’m searching for new props, in vintage stores or discount markets to see if I can find something cool to use in my pictures. So for now you’ll have to bear with me and tolerate my sensless pictures.

Anyways even though I kind of lost my creativity, that is definetly not stopping me from baking marvelous cakes. Everytime there is a special occasion, I’m always offering to bake something. And the last 15th of August was definetly no exception. Here in italy on the 15th we have a big barbeque in a backyard or in the countryside and basically eat for the entire day. So this year I decided to make a Banoffee pie cake.

Thanks to my good friend Federica, who is now living in Ireland, I finally discover what a banoffee pie is. First of all why Banoffe? Well, the name comes form the fact that this pie is made with Bananas and toffee which is a sort of caramel sauce. Second. why banoffee pie cake? Well I really like the flavours of this pie, but I needed to make something for 15 people and a simple pie wouldn’t have been enough. That’s why I decided to make it into a cake. I must thank Donal Skehan and his amazing blog for the amazing recipe because this cake is Bomb!


For the cake

  • 3 bananas
  • 4 tbsp plain yogurt
  • 2 tsp vanilla extract
  • 175 gr butter
  • 350 gr sugar
  • 4 large eggs
  • 350 gr flour
  • 1 1/2 tsp baking powder

For the salted caramel sauce

  • 150 gr caster sugar
  • 125 ml double cream
  • 90 gr butter
  • pinch of salt

For the frosting

  • 125 gr butter
  • 375 gr icing sugar
  • 4 tbsp milk
  • 1 tsp vanilla extract


  1. To make the caramel sauce, add the sugar to a heavy based saucepan and let it melt down on a medium heat, swirling (never stirring) until it begins to change colour. Once the sugar has melted and turned an amber colour, pour in the cream and add the butter. It will sizzle and sputter but keep stirring and it will come together. Allow to cool. Spread the cooled caramel sauce into the base of the pastry case then pour on top of the caramel, sprinkle some sea salt on the top then allow to set at room temperature for 1 hour before serving.
  2. Preheat the oven to 180°C.  To make the cake batter, mash two of the bananas in a bowl, then mix in the yogurt and vanilla extract. In a separate bowl, cream the butter and caster sugar together until they are light and fluffy. Add the eggs, one at a time, beating well after each addition. Fold through the flour and banana mixture alternately, then divide the cake batter between the two prepared tins and bake in the oven for about 35 minutes until a skewer inserted in the centre of the cake comes out clean. Transfer the tins to a wire rack to cool before removing the cakes from the tins and leaving to cool completely.
  3. Prepare the frosting by beating the butter and icing sugar until smooth, then adding the milk and beating again until smooth. Mix through the vanilla extract and 80ml of the caramel sauce. Place one layer of the cake on a cake stand and spread one-third of the frosting on top. Place the second layer over the frosting and use the remaining frosting to completely cover the cake. Decorate the top with the remaining banana, cut into slices, and pour over the rest of the caramel sauce, allowing it to drip down the sides.



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