Sea Salt Banoffee Snacking Cake

Submitted by Kristin Bowers

About the cook: My name is Kristin. I live in Rancho Palos Verdes, CA with my little family (Brent- husband, Noah- toddler). I am an MA student by day and a baker by night!

About the dish: My grandmother always made this snacking cake in the summertime. After eating dinner out on the patio, she would bring it out for a post-dinner treat. Sometimes, if we were lucky, we’d have it for breakfast the next day, too. The flavors are a play on the traditional Banoffee Pie (but, in my opinion, cakes are always more fun!)

National Origin: English

Serves: 12

Estimated Time: 30 to 60 Minutes


2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground sea salt
6 tablespoons unsalted butter
1 cup granulated sugar
2 eggs
1/2 cup full-fat Greek yogurt
1 teaspoon vanilla extract
3 medium ripe bananas, mashed
1 1/4 cups coarsely chopped chocolate-covered toffee pieces (optional)

3/4 cup heavy whipping cream
3/4 cup brown sugar, firmly packed
12 tablespoons unsalted butter
1 teaspoon ground sea salt


Place oven rack in middle position. Preheat oven to 350 degrees Fahrenheit. Grease and flour a 15x10x1 inch baking pan. Set aside.

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

In the bowl of an electric mixer with a paddle attachment, cream butter and sugar for 2 minutes on medium speed. Reduce speed to low and add eggs, yogurt, and vanilla. Mix on low for 1 minute. Add mashed bananas and mix on low until bananas incorporate.

Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the chopped toffee pieces. Pour batter into prepared pan and spread evenly. Bake 24-30 minutes or until cake is lightly browned all over and a toothpick inserted into center comes out clean.

While cake is baking, make icing. Combine whipping cream, brown sugar, butter, and salt in a medium saucepan. Bring to a boil. Reduce heat to a low boil and cook icing for 5-7 minutes, stirring regularly. Allow to cool.

Carefully pour toffee glaze over the top of the warm cake. Use the back of a spoon to spread icing evenly across the cake. Allow to cool on counter.

Slice and enjoy!

Yield: 12-16 servings

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