Banoffee Opera Cake

Banoffee Opera Cake



Serves 8-10

Time: 2-3 hours


For the banana cakes

  • 2 ripe bananas
  • 2 medium eggs
  • 65g light brown sugar
  • 100ml vegetable oil
  • 75g pecan nuts, roughly chopped
  • 180g self raising flour
  • 1 tsp baking powder

For the banana caramel

  • 100g banana chips
  • 150g unsalted butter
  • 150g caster sugar
  • 50g golden syrup
  • 397g condensed milk
  • 1 ripe banana
  • 1 tbsp sea salt

For the chocolate ganache

  • 200g dark chocolate
  • 200ml double cream

To assemble

  • 300ml double cream
  • 1/2 tsp vanilla bean paste (or vanilla extract)
  • 50g white chocolate
  • A few banana chips to decorate


  1. Begin by making the cakes. Preheat the oven to 180C. Grease and line a 24x30cm swiss roll tin with butter and baking paper.
  2. Peel the bananas, put them into a small bowl and blitz with a hand blender (or mash with a fork) to make a smooth puree. Set aside until needed.
  3. Separate the eggs and put the egg yolks into a bowl with the sugar. Whisk with an electric whisk until pale and fluffy.
  4. Add the oil, chopped pecans and banana puree to the egg yolk mixture and then sift in the flour and baking powder. Fold everything together until a smooth batter is made.
  5. In a spotlessly clean bowl whisk the egg whites until stiff peaks form. Add these to the cake mixture and fold until uniform in colour.
  6. Pour the mixture into the lined tin and tilt the tray to get the cake mixture to evenly cover the tray. Bake the cake in the oven for 10-15 minutes, until risen and golden brown.
  7. Leave the cake to cool in the tin for 10 minutes. Then turn the cake out onto a chopping board lined with baking paper and slice the cake into thirds horizontally so you have three slices of cake about 10x24cm in size. Leave to cool completely.
  8. Now make the banana caramel. Put the banana chips into a food processor and grind into a coarse powder. Set aside until needed.
  9. Put the butter, sugar, syrup, and condensed milk into a saucepan and stir over a low heat until the butter has melted.
  10. Bring the mixture up to the boil and keep it there for about 10 minutes, stirring the whole time, until thick and golden brown (look at the photos above to see what the caramel should look like before and after being cooked).
  11. Mash the banana with a fork in a small bowl. Add this mashed banana and the salt to the caramel just before it’s taken off the heat and stir to mix it in.
  12. Take the caramel off the heat and leave to cool for 2 minutes. Then stir in the banana powder.
  13. Re-line the tin you used to make the cake layer with butter and baking paper.  Then pour the caramel into the tin, smooth over to make an even layer and leave to cool in the fridge until set.
  14. Once the caramel layer has set make the ganache. Roughly chop the chocolate and put it into a metal or glass bowl.
  15. Pour the cream into a small saucepan and heat up to just below boiling.
  16. Pour the cream over the chopped chocolate and stir until the chocolate has melted and the mixture is smooth. Pour the mixture into a piping bag and leave in the fridge until needed (but not too long or it’ll set too much).
  17. Finally put the cream and vanilla for the topping into a bowl and whisk to make soft peaks. Spoon this into a piping bag and leave in the fridge until needed.
  18. When ready to start assembling the opera begin by turning the caramel out onto a chopping board and cutting it into 3 like you did the cake.
  19. Take one of the banana sponges and place it on a board or plate. Pipe a layer of the whipped cream over the sponge and then smooth it out with a palette knife.
  20. Carefully lay one of the pieces of caramel on top of the cream and then pipe a thin layer of ganache over that, smoothing it again with a palette knife.
  21. Repeat the layering until you’ve pipped the final layer of ganache on the top (making sure it’s super smooth!). Put the cake in the fridge for about an hour (ideally longer) to set all the layers.
  22. Melt the white chocolate in a glass or metal bowl over a pan of gently simmering water. Pour the melted chocolate into a piping bag. Cut a little bit off the end of the piping bag and practise piping ‘opera’ several times on a piece of greaseproof paper. You want the chocolate to be cool enough that it’s not pouring out of the pipping bag in a wiggly line, but still melted enough to pipe smoothly.
  23. When ready pipe ‘opera’ onto the top of the cake. Take a sharp knife and trim the edges of the cake to make it look clean. Then top the cake with a couple of banana chips and serve!


Thanks for reading!

Emma x

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