Banoffee Cake Recipe

Place the sugar and water in a medium size heavy bottom sauce pan. Swirl the pan until the sugar is immersed in water. Place the saucepan over medium heat and allow the sugar to fully dissolve in the water, gently swirling the pan every minute or so.
200 grams granulated sugar, 60 mL water
Bring the sugar and water to a simmer and lower the heat to low. Place the lid on the pan and allow the mixture to simmer until the color begins to darken to a light amber color, this should take about 10 minutes. Make sure to remove the lid and check the color at least every minute.
You can gently swirl the pan every couple of minutes but DO NOT STIR IT WITH ANYTHING. If there are crystalized pieces of sugar on the sides of the pan, the steam running down from the lid should dissolve them but if it doesn’t, you can use a pastry brush wet with water to brush them away.
Once the sugar is an amber color, remove it from the heat and stir in the softened butter. Then pour in the heavy cream slowly, while stirring until it's completely mixed. Pour the caramel sauce in a heat proof jar and stir in the salt and vanilla extract. If there are harder chunks of caramel on the edge of the pan that you need to scrape off, leave them behind or they'll make your caramel chunky.
120 mL heavy cream room temperature, 85 grams salted butter softened, 1 tsp fine sea salt, 1 tsp vanilla extract

Preheat the oven to 350F (177C) convection. Grease and line two 8 inch cake pan with baking spray and parchment paper.
In a medium bowl, whisk together the flour, baking powder, salt and cinnamon. Set aside.
300 grams all-purpose flour spooned and leveled, 1 Tbsp baking powder, 1/2 tsp salt, 1 tsp cinnamon
In a large bowl, whisk together the brown sugar and eggs until they’re smooth and have lightened in color.
300 grams light brown sugar lightly packed, 2 large eggs room temperature
Add the greek yogurt, oil and vanilla extract, whisking them until they’re completely combined
113 grams greek yogurt, 120 mL vegetable oil, 1 tsp vanilla extract
Add the bananas to the mixture and mix until they’re fully combined and then fold in the dry ingredients just until the last streak of flour is incorporated.
375 grams ripe bananas mashed (3 large bananas)
Distribute the batter between the prepared pans and then bake for about 40 minutes. The edges should release from the pan and the center should spring back when you press on it gently.
Flip the cakes over onto a cooling rack or a tea towel right away. Allow them to cool to room temperature before slicing in half to make four layers.

Place the butter in a large bowl, or the bowl of a stand mixer, and use an electric mixer, at full speed, to beat the butter until it's pale and fluffy, about 2-3 minutes.
340 grams unsalted butter room temperature
Add the powdered sugar and beat at low speed just until it's combined.
720 grams powdered sugar spooned and leveled
Scrape the edge of the bowl and continue beating at medium-high speed until the sugar is fully dissolved and fluffy, a few more minutes.
Add the vanilla and turn the mixer to low-medium speed, pour in 2 Tbsp of heavy whipping cream and mix until it's well combined. Make sure to scrape the edge of the bowl.
1 1/2 Tbsp vanilla extract or vanilla bean paste, 120 mL heavy whipping cream room temperature
If you want it softer, add the extra 1-2 Tbsp of heavy whipping cream and mix until it's fully combined.

Once the caramel and cakes are completely cooled and the buttercream is done, you can begin assembling.
Place the first layer of cake on a flat surface and spread a thin layer of vanilla buttercream on top of the cake. Use a piping bag, fitted with a round tip to pipe the buttercream on the boarder of the cake.
Crumble the graham crackers inside the border and then grate some chocolate on top. Drizzle a generous amount of salted caramel sauce on top and make sure the caramel sauce also stays within the border.
125 grams graham crackers crushed, 56 grams chocolate shavings
Repeat with the next two cake layers then use a little buttercream to frost the cake, making a thin crumb coat.
Refrigerate the cake for half an hour and then use the rest of the buttercream to frost the cake.