This format of banoffee is so fun and easy to make. It is de-fricken-licious if I do say so myself and we gobbled it up way too quickly. A great one to prepare ahead for a party, it will be a real crowd-pleaser! Be careful not to dip the biscuits too long, you want them to still have some structural integrity. I did this in a normal size cake tin but you could use a smaller one as well and make more layers so it’s taller.
300ml cream
1 tsp vanilla extract
3 bananas, thinly sliced
250g superwine or plain biscuits
1 cup milk
1 can condensed milk caramel
100g milk chocolate, melted
Line a 20cm cake tin with cling film so it covers every inch and there is plenty of overhang.
Combine cream, vanilla and a pinch of salt in a large bowl or bowl of your stand mixer. Use electric beaters or a whisk to whisk until stiff peaks.
Thinly slice bananas.
Dip biscuits briefly into milk and place into cake tin in a single layer. Dollop with half the caramel and half the sliced bananas. Cover with half the cream.
Repeat with another layer of soaked biscuits, then caramel, banana and cream. Finish the cake with a final layer of biscuits.
Place into fridge for at least 2 hours to set. To remove from tin, place a plate on top of the cake tin and gently flip upside down, then remove cling film.
When ready to serve, melt chocolate and drizzle over the top.
Slice and enjoy.
