Description
A deliciously rich and indulgent Banoffee Cake made with layers of banana, toffee, and whipped cream.
Ingredients
Scale
- 200g digestive biscuits
- 100g unsalted butter, melted
- 3 ripe bananas
- 400g condensed milk
- 300ml double cream
- 2 tablespoons icing sugar
- 1 teaspoon vanilla extract
- Chocolate shavings for decoration
Instructions
- Preheat the oven to 180°C (350°F).
- Crush the digestive biscuits and mix with melted butter.
- Press the biscuit mixture into the base of a cake tin to form the crust.
- In a saucepan, boil the condensed milk for about 1 hour to make toffee, stirring occasionally.
- Once cooled, spread the toffee over the biscuit base.
- Slice the bananas and layer them on top of the toffee.
- Whip the double cream with icing sugar and vanilla extract until soft peaks form.
- Spread the whipped cream over the bananas.
- Decorate with chocolate shavings.
- Chill in the fridge for at least 2 hours before serving.
Notes
- Ensure the condensed milk is boiled for the full hour for the best toffee flavor.
- Use ripe bananas for optimal sweetness.
- Can be made a day in advance for better flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg