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Banoffee fridge cake

Name: Banoffee fridge cake
Total time: 30 min
Ingredients: 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

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30 minutes + Overnight setting
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

By Janine Ratcliffe

August 5, 2020 at 2:21 pm

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

Ingredients

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

Method

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.