Banoffee Cake Recipe

A banana toffee cream cake recipe that is very delicous.


100g butter, melted
2 tbsp cocoa powder
250g digestive biscuits, crushed
For the caramel:
100g butter
100g dark brown soft sugar
1 can Condensed Milk
For the top:
4 small bananas
300ml carton whipping cream, lightly whipped
grated chocolate

20cm loose-bottomed cake tin, greased


Tip the biscuit crumbs into a bowl.

Add the butter and cocoa and mix in.

Spoon the crumbs into the base and about halfway up the sides of the tin to make a pie shell.

Chill for 10 minutes.

Melt the butter and sugar into a non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved.

Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel.

Spread the caramel over the base, cool and then chill for about 1 hour, until firm or until ready to serve.

Carefully lift the pie from the tin and place on a serving plate.

Slice the bananas; fold half of them into the softly whipped cream and spoon over the base.

Decorate with the remaining bananas and finish with the grated chocolate.