Banoffee Cake

Banoffee Cake

Stevia In The RawⓇ | Prep Time: 30 MINUTES | Cook Time: 45 MINUTES | MAKES 12 SERVINGS


2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon fine sea salt
1 cup mashed ripe banana (about 2 large bananas)
¼ cup plain unsweetened yogurt
1 teaspoon vanilla
1 stick unsalted butter, softened
½ cup Sugar In The Raw Organic White®
½ cup Stevia In The Raw® Bakers Bag
2 eggs
½ cup English toffee bits
8 ounces cold cream cheese, cut into pieces
3 tablespoons unsalted butter, softened
2 teaspoons vanilla
½ cup Stevia In The Raw® Bakers Bag
¼ cup cornstarch
Banana Topping:
1 tablespoon unsalted butter
1 ripe but firm banana, cut into ½” thick rounds


Preheat oven to 350℉. Spray a 9” springform pan with cooking spray and line the bottom with parchment.

In a medium bowl whisk together flour, baking soda, baking powder, and salt. In a second medium bowl mix together banana, yogurt, and vanilla.

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, and Stevia In The Raw® together until fluffy, about 5 minutes. Beat in eggs 1 at a time until combined. Add flour mixture in 2 parts, alternating with banana mixture. Beat on low until just combined. Fold in toffee.

Scrape batter into pan, smooth top, and bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool 30 minutes, then run a thin knife around edge of pan and remove pan ring. Cool completely, then transfer cake to a serving platter or cake stand.

In a food processor combine cream cheese, butter, and vanilla. In a small bowl whisk together Stevia In The Raw® and cornstarch and add to processor. Pulse until very smooth. Frost top of cake, leaving sides bare.

In a medium nonstick skillet melt butter over medium. Add sliced banana and cook, flipping slices once, until browned and caramelized on both sides, about 2 minutes per side. Cool completely, then arrange on top of frosted cake.

Nutrition Information

Per serving (1 slice): 390 calories, 22g fat (13g saturated fat, 0.5g trans fat), 41g carbohydrates, 6g protein, 1g dietary fiber, 310mg sodium, 19g sugar

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