Banoffee and Pecan Cake

Servings: 8 – 10        Time: About an hour            Difficulty: OK, Care needed with spongesIMGP2626 Tues 1st May - Banoffee Pecan Cake - 9 or 10This is a super rich, yummy cake with a classic combination of flavours

Credit: This recipe was adapted from Christine France’s excellent book “1 Mix, 100 Cakes”


  • oil or melted butter for greasing
  • 175g/6 oz plain white flour
  • 1 tbsp baking powder
  • 175g unsalted butter, softened
  • 175g/6 oz caster sugar
  • 3 eggs, beaten
  • 1 tsp vanilla extract
  • 40g/1.5 oz pecan nuts, finely chopped, plus extra halves to decorate
  • 40g/1.5 oz dulce de leche
  • Filling and Topping
  • 2 bananas
  • 5 tbsp dulce de leche
  • 100ml/3.5 fl oz double cream


  1. Preheat oven to 180 degrees C (Fan 160)/Gas mark 4. Grease and line the bases of two 20cm/8″ round cake tins
  2. Sift the flour and baking powder into a large bowl and add the butter, sugar, eggs and vanilla extract. Beat well to obtain a smooth mixture, then stir in the chopped pecans. Add the dulce de leche and mix in
  3. Pour the mixture into the prepared tins and smooth the surfaces. Bake in a preheated oven for 25 – 30 minutes, or until well risen, firm and golden brown
  4. Cool in the tin for about 5 minutes then turn out onto a wire rack to cool completely
  5. Reserve a few slices of banana for decoration and mash the remainder. Mix the mashed bananas with 3 tablespoons of the dulce de leche and sandwich the cakes together with this
  6. Whip the cream until thick, then swirl in the remaining dulce de leche. Spread over the cake and decorate with the reserved banana slices and pecan halves
  7.   NB When I made this lovely cake the sponges were very fragile and crumbly. I managed to rescue the cake by using buttercream all round it. Still tasted great.