Banoffee Marshmallow Cake

Banoffee Marshmallow Cake is a delightful blend of textures and flavors — from the crunchy, buttery biscuit base to the smooth, rich caramel and fresh banana slices. The final crowning layer of soft, gooey marshmallows adds an irresistible sweetness and a cloud-like texture that elevates this classic dessert to something truly special.

Perfect for celebrations or cozy gatherings, this cake brings a nostalgic twist with modern flair. It’s an ideal treat to impress guests or indulge your sweet tooth with a comforting dessert that’s surprisingly easy to assemble. The layered effect makes each slice visually appealing and wonderfully satisfying.

Full recipe:

Ingredients:

  • 200g digestive biscuits, crushed

  • 100g unsalted butter, melted

  • 2 ripe bananas

  • 397g can condensed milk (for caramel)

  • 200ml double cream

  • 100g marshmallows, halved

  • 1 tablespoon golden syrup

  • 1 teaspoon vanilla extract

  • 2 tablespoons icing sugar

  • 50g milk chocolate, grated (optional)

Directions:

  1. Prepare the caramel by placing the unopened can of condensed milk in a pan of boiling water, ensuring the can is fully submerged. Simmer gently for 2-3 hours, topping up water as needed. Remove carefully and let cool before opening.

  2. Mix the crushed digestive biscuits with the melted butter until combined. Press this mixture evenly into the base of a lined 20cm springform cake tin and chill in the fridge for 30 minutes.

  3. Slice the bananas and arrange them over the chilled biscuit base.

  4. Spread the cooled caramel (banoffee) evenly over the bananas.

  5. Whip the double cream with the vanilla extract and icing sugar until soft peaks form.

  6. In a small pan, warm the golden syrup and toss in the marshmallows, stirring gently until soft and glossy but not fully melted.

  7. Pour the whipped cream over the caramel layer, then spoon the warmed marshmallows on top, spreading them out evenly.

  8. Optionally, sprinkle grated milk chocolate over the top for an extra touch of indulgence.

  9. Chill the cake in the fridge for at least 2 hours before serving to allow the layers to set perfectly.

Prep Time: 25 minutes | Cooking Time: 3 hours (for caramel) | Total Time: 3 hours 25 minutes (mostly inactive)
Kcal: Approximately 480 kcal per serving | Servings: 8

Origins and Inspiration

Banoffee pie originated in the UK in the 1970s and quickly became a classic. The word “banoffee” itself is a portmanteau of “banana” and “toffee.” Traditional banoffee pie involves a biscuit or pastry base, layered with caramel made from condensed milk, sliced bananas, whipped cream, and sometimes grated chocolate or coffee. The banoffee marshmallow cake builds on this foundation by turning it into a layered cake format and incorporating a marshmallow topping warmed in golden syrup to add a playful twist.

Marshmallows bring an American influence into the recipe, where marshmallow toppings and desserts have a rich tradition. Combining this with the classic British banoffee elements results in a fusion dessert that appeals to a wide range of tastes, blending comforting textures with a bit of whimsy.

Flavor Profile and Textures

One of the reasons Banoffee Marshmallow Cake is so addictive is its harmony of flavors and textures. Each bite offers something new: the buttery biscuit base is firm and crumbly, the caramel is deeply sweet and slightly sticky, the banana slices bring a fresh fruitiness, the whipped cream is airy and light, and the marshmallow topping adds a pillowy, slightly chewy finish. The optional sprinkle of grated milk chocolate enhances the dessert with a touch of cocoa bitterness that balances the sweetness.

The caramel, made by slow-cooking condensed milk, develops a rich, creamy toffee flavor that is more complex than simple caramel sauce. The bananas add a mellow, natural sweetness that cuts through the richness. The marshmallows, softened by the golden syrup, provide a melt-in-the-mouth sensation that feels indulgent but never overwhelming. This layered combination keeps the palate engaged and makes the cake suitable for those who enjoy both fruity and creamy desserts.

Why Make This Cake at Home?

Making Banoffee Marshmallow Cake at home offers several advantages. First, it’s a fun recipe to make with minimal baking skills required—no complicated oven techniques, just layering and chilling. The homemade caramel made from condensed milk is a great alternative to store-bought caramel sauces, with a richer, fresher flavor.

Homemade desserts also allow you to control the sweetness and ingredients, making it easier to adapt to your taste. For example, you can substitute bananas for other fruits, use plant-based cream alternatives, or reduce sugar slightly. The marshmallow topping can be made more or less gooey depending on how long you warm it, allowing customization of texture.

Additionally, this cake is a fantastic way to impress guests. Its layered presentation is visually striking, and the combination of flavors is sure to spark conversation. It’s a versatile dessert for many occasions, from casual family dinners to more formal celebrations.

Tips for the Best Results

To achieve the perfect Banoffee Marshmallow Cake, a few tips can make a big difference. Use ripe but firm bananas so they hold their shape and don’t turn mushy under the caramel. When preparing the caramel, be patient with the boiling condensed milk—it takes time, but the end result is worth the wait. Always keep the can fully submerged in water to avoid any safety risks.

Chilling the biscuit base well before adding the banana and caramel layers helps maintain a firm bottom that won’t get soggy. When whipping the cream, beat until soft peaks form for a light, airy texture that complements the dense caramel. Heating the marshmallows gently with golden syrup prevents them from burning and ensures a glossy, smooth finish.

If you want an extra touch of elegance, garnish the top with freshly grated chocolate, a dusting of cocoa powder, or even a few banana slices for decoration. Serve chilled, sliced with a sharp knife to keep the layers intact.

Variations and Adaptations

This cake is highly adaptable to different preferences and dietary needs. For a vegan version, you can substitute the butter in the base with coconut oil or a plant-based spread, use vegan biscuits, and replace double cream with whipped coconut cream. Vegan marshmallows are widely available or can be made at home using aquafaba and sugar.

You can also experiment with flavor by adding a hint of coffee or espresso powder to the caramel for a mocha twist, or a sprinkle of sea salt on top to balance the sweetness. For a nutty dimension, chopped toasted pecans or walnuts can be added between layers or sprinkled on top.

For a fruitier variation, mix sliced strawberries or raspberries with the bananas to introduce a tart contrast. Alternatively, use plantain slices instead of bananas for a slightly different flavor profile with the same textural effect.

Storing and Serving Suggestions

Banoffee Marshmallow Cake is best served chilled, making it an excellent make-ahead dessert. Store it in the refrigerator, covered tightly with plastic wrap or in an airtight container, to keep the marshmallows soft and the caramel set. It can typically be kept fresh for 2-3 days, though the biscuit base is best enjoyed within the first day for optimal crunch.

Before serving, allow the cake to rest at room temperature for 10–15 minutes for the best texture and flavor. This dessert pairs wonderfully with a cup of strong coffee or black tea to balance its sweetness. For an extra indulgent touch, serve with a drizzle of extra caramel sauce or a scoop of vanilla ice cream on the side.

The Perfect Occasion for Banoffee Marshmallow Cake

Whether you’re planning a birthday party, holiday feast, or just a weekend treat, Banoffee Marshmallow Cake fits the bill beautifully. Its eye-catching layers and comforting flavors make it a memorable centerpiece for any dessert table. The recipe is also a fantastic way to bring family and friends together in the kitchen—kids especially love helping to layer the cake and adding the marshmallow topping.

Because it doesn’t require advanced baking skills, it’s accessible for novice bakers while still impressing experienced dessert lovers. Its rich and sweet nature makes it ideal for colder months or festive celebrations but is equally enjoyable anytime you crave something special and homemade.

Conclusion

Banoffee Marshmallow Cake is a delightful fusion of classic and contemporary dessert elements, combining the best parts of banoffee pie with a playful marshmallow twist. Its layers of crunchy biscuit, silky caramel, fresh banana, fluffy cream, and soft marshmallow create a multisensory experience that satisfies every craving for sweetness and texture.

This cake is approachable for home cooks yet impressive enough to serve at special occasions, offering flexibility in preparation and customization. Whether you enjoy it as a nostalgic comfort food or want to wow guests with a creative dessert, Banoffee Marshmallow Cake is a delicious, crowd-pleasing choice that celebrates the joy of layered flavors and indulgent treats.

Try making it yourself to experience why this cake has quickly become a favorite in many homes. It’s proof that sometimes the simplest ingredients, when combined thoughtfully, can produce extraordinary desserts.

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