Banoffee Loaf Cake


Top View Banoffee Loaf with bananas and caramel

I love bananas. So do the kids, which means that despite the fact that I can’t stand them with any green or even a touch of brown and will only eat them for about a 2 hour period, we very rarely have any that are overripe and need using. When we do, they tend to go in banana bread, which is one of my favourite easy cakes, that I like to think you can get away with having for breakfast, because, you know, fruit.

I’m also a huge fan of a classic banoffee pie. I’ve got such a sweet tooth, and the combination of caramel, banana, and cream is just perfect. What with my love of banoffee pie, and banana bread, it’s amazing that I’ve never thought to put them together before.

Sliced Banoffee Loaf

Banoffee Loaf Cake

I did briefly consider a round banana cake, with a toffee centre. Sort of a super banoffee Victoria sponge style thing. But, I still can’t make a round cake. I keep trying, we eat so much cake in my attempts to improve. But I just can’t do it. So, instead, I decided on a Banoffee Loaf Cake.

Slice of Banoffee Loaf Cake with whole cake at the side

I love a loaf cake. You might have noticed. They’re simple, moist and soft, and for some reason, they always work, even when you are awful at cake like me. With just a simple recipe, you can add loads of variation and come up with different flavours. It’s brilliant.

I should warn you that this Banoffee Loaf Cake recipe is super sweet. If you don’t like really sweet cakes, you might not like it. You could cut the sugar out of the cake to reduce it slightly, but with the bananas, caramel, and buttercream, it’s still really sweet. Personally, I love it, because I can’t get too much sugar. But I appreciate that this might not be for everyone.

Banoffee loaf cake is super sweet and moist. A great afternoon pick me up!

The Recipe

Banoffee Loaf Cake
Prep Time
15 mins
Cook Time
1 hr
Cooling time
30 mins
Total Time
1 hr 15 mins
A super sweet and moist loaf cake with fantastic flavours.
Course: Cake
Cuisine: British
Keyword: banana, banoffee, cake, toffee
Servings: 10 Slices
Calories: 380 kcal
Author: Donna
For the Cake:
  • 175 g Unsalted Butter
  • 175 g Caster Sugar
  • 3 Medium Bananas – Mashed up
  • 1 tsp Vanilla Essence
  • 3 Eggs
  • 190 g Self Raising Flour
  • Pinch of salt
  • 3 tbsp Carnation Caramel
For the Buttercream:
  • 110 g Icing Sugar
  • 30 g Carnation Caramel
  • 30 g Butter
For the Cake:
  1. Preheat the oven to 180 degrees and lightly grease a loaf tin
  2. Cream together the butter and sugar until light and fluffy
  3. Add the eggs, one at a time, combining each well before adding the next
  4. Add the bananas and vanilla and mix until smooth
  5. Sift in the flour and salt and fold together
  6. Pour half into the loaf tin
  7. Use a small spoon to dot some bits of caramel into the batter
  8. Add the rest of the cake mix and spread evenly
  9. Bake in the oven for 1 hour, checking after 50 minutes
  10. Leave in the tin to cool for 5 minutes before tipping out onto a wire rack to cool completely
For the Icing:
  1. When the cake is completely cool, mix together the icing sugar, caramel and butter until smooth, adding more icing or butter if required to get the right thickness
  2. Spread on to the cake
  3. Decorate with banana chips, or fresh banana slices if eating immediately
Recipe Notes

I use a tin that’s 9” x 5”

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