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Eggless Banoffee Cake

With three layers of super moist, perfectly squidgey banana sponge, gooey caramel, whipped vanilla buttercream and chocolate shavings this is truly the best banana cake. My recipe doesn’t require any eggs or any dairy and the best part is it’s super simple to make. 

Eggless Banoffee Cake

The banana cake comes together in just one bowl starting with mashed bananas, yogurt and buttermilk for that incredibly tender crumb. Using brown sugar and ripe bananas it has a sweet caramel flavour. Each layer is covered with gooey caramel and velvety smooth vanilla buttercream. The cake is finished with a caramel drip topping and chocolate shavings for the perfect cake to celebrate Mothers Day or Easter. 

Egg-free, dairy-free and so easy to make!

Step by Step Instructions

Start by preheating a fan oven to 175 C then line and lightly grease 3 6-inch tins. In a large bowl mash your ripe banana and then add in the remaining wet ingredients. Using a sieve, sift in the dry ingredients. Gently mix until JUST combined.

Using a sieve, sift in the dry ingredients. Gently mix until JUST combined. Pour into the tins and bake for 25-35 minutes (or until golden and cooked through - insert a knife or toothpick into the centre to test!)

Whilst the sponge is baking, make the caramel sauce by simply combining the ingredients (yes - it's really that easy!). Depending on the nut butter you are using you may want to warm this slightly so it is easier to mix, or add slightly more coconut oil until gooey and pourable.

Next, make the vanilla buttercream. With a hand mixer or paddle attachment on your stand mixer, cream the butter on medium-high until it’s creamy and light in colour.

With the mixer on low, add the powdered sugar bit by bit, scraping down the sides of the bowl after each addition. 
Add vanilla extract and milk.


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