Lola, author of Loleta, Food Life & Market , brings us a recipe that, if you don't watch, will become a vice at home. This is the traditional banofee recipe , with a biscuit base and a heart of banana, caramel and cream. I know, if you think of summer it's not the most appropriate thing but, wow, summer is still a long way off and one day is one day!

This is one of the cakes that makes my husband smile at home. He is not sweet at all. It's not about desserts, but it has three that I would kill for, and this is one of them. 

The banofee is a cake that is formed with the words banana and toffee, so it is a cake that basically has a banana, a creamy toffee and whipped cream to finish. Its origin is English but we love it where we know it. So I hope you like it as much as we do at home.

Le Creuset non-stick springform pan and Miyabi Damascus steel Japanese knife



For the toffee:

  • 250g of white sugar
  • 80g of butter
  • 200ml of liquid cream at room temperature

For the cake:

  • 400gr of digestive type biscuits
  • 80g of butter
  • 4 bananas
  • 500ml of liquid cream with at least 33% fat
  • 3 tablespoons of icing sugar
  • 1 teaspoon pure vanilla extract
  • 50g of dark chocolate



  1. In a saucepan , cook the sugar with 80ml of water. When the water has evaporated and the sugar has a golden color, remove from the heat and gradually add the liquid cream. You have to be very careful and do it little by little because being very hot it can jump.
  2. Return to the heat and cook until it acquires a thicker consistency. Then remove from heat and add the butter cut into pieces. Let cool.
  3. Meanwhile, crush the cookies and melt the butter. In a large bowl mix well. Grease Le Creuset 24cm Round Non-Stick Springform Pan and top with biscuit-butter mixture. Reserve in the fridge.
  4. Cut the bananas into wheels about half a centimeter thick with a knife and cover the bottom of our mold. Return to the fridge.
  5. With the help of a Miyabi Santoku knife , finely chop the chocolate like chips. Reserve.
  6. With the help of some electric rods or a KitchenAid robot , whip the cream with the icing sugar and vanilla without it being completely whipped. We want a creamy texture.
  7. When we have the cream ready, we will take the mold out of the fridge. Cover with the toffee (it must be at room temperature so that the cream does not go down), and then with the cream.
  8. Finish with the dark chocolate shavings and return to the fridge for a minimum of two hours before serving. When you cut it, the toffee will flood the bananas and the cookie. An absolute delight.

Japanese Miyabi Damascus Steel Knife and Le Creuset Removable Non-Stick Pan Base


Claudia said:

Oh Maite, qué pena! Hacer nata tiene su qué… usaste nata con alto contenido graso? Batir a velocidad elevada y que la nata esté muy fría es el otro gran qué para mantenerla arriba.

Claudia said:

Hola Cristina, qué alegría escuhcarte! :) Es un vicio de tarta, sin duda. En cuanto a pegarse, has probado con mantequilla y harina espolvoreada? Con spray desmoldante sino? Usaste un molde antiadhenrete? Escríbeneos sino a y miramos el qué. Un saludo!

Maite said:

Hice la tarta ayer. Hoy la hemos comido y los comentarios han sido de muy rica! Pero la nata se bajaba, no sé si por estar poco montada ( que es lo que recomendaba la receta) o porque necesita un estabilizante. Así que la vista una vez repartidas las porciones no era demasiado bonita.

cristina said:

Hice la tarta, ¡espectacular, increíble, deliciosa…!. Me faltan calificativos. La segunda tarta más rica que he comido en mi vida. Pero tuve un problema, la base de galletas se pegó de tal forma a la base del molde que era imposible cortarla para servirla. ¿Alguna sugerencia para evitarlo?. Gracias.

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