Banoffee Cake


A 2-layered 8-inch banana chocolate chip cake filled with Sprig Gourmet Banoffee sauce and frozen with dark chocolate buttercream frosting. The cake has a banoffee sauce drip, whipped cream topping, garnished with chocolate and banoffee bark.


Banana Chocolate Chip Cake
  • 190gm of all-purpose Flour
  • 150gm Butter
  • 3 Eggs
  • 150gm Dark Brown Sugar
  • 200gm Mashed Banana
  • 2 teaspoons Baking Powder
  • 75gm Dark Chocolate Chips
  • 60ml Milk

Banoffee Filling

Dark Chocolate Buttercream Frosting

  • 100gm Dark Chocolate
  • 75gm Butter
  • 250-275gm Icing Sugar

Banoffee Sauce Drip

Whipped Cream Topping

Dark Chocolate and Banoffee Bark

  • 50gm Dark Chocolate:
  • 2-3 tablespoons Banoffee
  • Cocoa powder for dusting (optional)


Banana Chocolate Chip Cake
  • Pre-heat the oven to 180o ; grease and line the cake tin with parchment sheet
  • In a small bowl, mash the bananas using a fork
  • In a bowl, add butter and sugar then beat until light and fluffy
  • Add and beat one egg at a time
  • Add the mashed banana and milk into the butter mixture
  • Sift in the flour and baking powder into the bowl and mix slowly until completely incorporated
  • Fold the chocolate chips into the batter
  • Divide the batter equally into the two pans, bake for about 40 minutes
  • Check with a wooden skewer to see if the cake is completely baked
  • Once baked, let the cakes cool on a cooling rack
Dark Chocolate Buttercream Frosting
  • Chop the dark chocolate into small chunks, melt in a microwave oven or in a bowl on a pan with simmering water
  • Once the chocolate is melted, let it chill until it comes to room temperature
  • Cream the butter until pale and fluffy; add the melted chocolate in the bowl of butter
  • Add the icing sugar in batches; beat for a couple of minutes until it reaches the required piping consistency
  • Add all the frosting into a piping bag
Banoffee Drip
  • In a small heavy bottom sauce pan, add the Sprig Gourmet Banoffee; add one tablespoon of water at a time
  • Mix thoroughly with a spatula or a whisk
  • Check the consistency; if needed runnier add another teaspoon of water
  • Don’t make it too runny, you don’t want the sauce to be too runny
Dark Chocolate and Banoffee Bark
  • Melt the dark chocolate and spread it thin on a parchment sheet
  • Pour 2-3 tablespoons of banoffee drip into a piping bag; cut the tip of the piping bag and drizzle over the melted dark chocolate
  • Let it chill for 30 minutes to an hour in the freezer
Whipped Cream Topping
  • In a bowl, pour the cream and start whipping with a stand mixer or a hand mixer until soft peaks are formed
  • Add the icing sugar and vanilla in the cream
  • Whip again until stiff peaks are formed
  • In a piping bag with open star tip, add the whipping cream; chill it in the refrigerator until needed
Assembling the Cake
  • Using a bread knife or a cake leveler, trim the tops and level the cake so that it is uniform in size
  • On a cake stand or a cake board add a dollop of buttercream, this will help you keep the cake layers in place while frosting
  • Place the bottom layer on the dollop of frosting; pipe around the edges of the cake so as to form sort of a dam around the cake
  • Scoop in dollops of Sprig Gourmet Banoffee on the bottom layer of the cake in between the dark chocolate frosting ring
  • Using an offset spatula, smoothen the banoffee sauce filling on the cake
  • Place the second layer of cake on top of this
  • Using a palette knife, do a crumb coat around the cake; let the cake chill for 15-30 minutes
  • Pipe the frosting around the cake; using a palette knife or a cake scraper smoothen it around the cake
  • Snip the tip of the piping bag with banoffee drip, slowly drizzle on the edge of the cake; this forms the drip on the cake
  • Pipe small blobs with whipping cream around the edges of the cake as well
  • Take out the chocolate bark from the fridge, cut it up into random shapes using a sharp knife
  • Poke them on to the top of the cake
  • Sprinkle some of the cocoa powder on top

Banoffee, 290g


Coconut Sugar Mingled with a Quartet of Brown Spices. 175g


Extract of Natural Bourbon Vanilla Beans from Madagascar, 100ml


Extract of Natural Bourbon Vanilla beans from Madagascar, 50ml