The author shares a recipe for a banana cake with a caramel-like glaze inspired by the filling in banoffee pie. The one-bowl batter uses a combination of oil, buttermilk, and dulce de leche to keep the cake moist and create a soft, milky flavor that matches the fruity cake. Powdered sugar and milk combine to create a glossy glaze, which adds an extra splash of vanilla and salt to enhance the cake's flavor. The author suggests that a dollop of whipped cream and a flourish of shaved chocolate would be welcome additions to the cake. The cake can be baked in a 9-by-5-inch loaf pan or in an airtight container and stored at room temperature for up to four days.