Banoffee fridge cake

Banoffee fridge cake

  • serves 12
  • Easy

Everyone knows banoffee pie tastes even better the day after making, when all the flavours have had a chance to meld, so this easy fridge cake takes advantage of that


Try our banoffee fridge cake then check out our Oreo fridge cake and more no-bake cakes.



  • oil for the tin
  • double cream 750ml
  • vanilla extract 1 tsp
  • icing sugar 2 tbsp
  • Nestlé Carnation Caramel ½ x 397g tin
  • digestive biscuits 30-32 (about 450g)
  • bananas 6 small, sliced
  • milk chocolate 50g


  • Step 1

    Lightly oil a deep 23cm springform tin, then line it with clingfilm (the oil will help the clingfilm stick to the tin).

  • Step 2

    Whip the cream, vanilla and icing sugar until soft peaks. Scrape the caramel into a bowl and beat with a spoon to loosen it.

  • Step 3

    Put a layer of digestives in the bottom of the lined tin – you should get about seven in a 23cm tin. Break up another biscuit to fill in the cracks.

  • Step 4

    Dollop over a quarter of the cream and spread out. Top with a layer of banana slices then drizzle over 1 tbsp of caramel sauce.

  • Step 5

    Repeat with another layer of biscuit, another quarter of cream, banana slices and another tbsp of caramel. Repeat again with a third layer.

  • Step 6

    Add one more layer of biscuits but this time only add the rest of the cream, swirling it into a nice pattern. Put in the fridge to chill overnight. Chill the remaining caramel sauce, too.

  • Step 7

    Unclip the tin and carefully peel away the clingfilm. Transfer to a flat cake plate. Just before serving, drizzle over more caramel (warm it a little first so it’s drizzle-able) and then sprinkle with chocolate shavings. Cut into wedges to serve.

Check out out best summer desserts here

Peach Pavlova Recipe with Mascarpone Cream

Nutritional Information

  • Kcals 604
  • Fat 43.9g
  • Saturates 25.1g
  • Carbs 45.7g
  • Sugars 27.6g
  • Fibre 2.1g
  • Protein 5.2g
  • Salt 0.6g