Try our banoffee fridge cake then check out our banoffee cheesecake, Oreo fridge cake, classic chocolate tiffin, chocolate biscuit cake and more no-bake cakes.


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


  • STEP 1

    Lightly oil a deep 23cm springform cake 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.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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