Description
To understand why this dessert tastes so incredible, it helps to look at how two classic sweet concepts merge into one dish. A Banoffee icebox cake combines the classic pairing of banana and toffee with the lazy charm of an icebox dessert.
Ingredients
Scale
For the cake:
- 250 g digestive biscuits or graham crackers
- 100 g melted butter
- 400–450 g dulce de leche or thick caramel sauce
- 3–4 ripe bananas, sliced
- 500 ml cold heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
For topping:
- 1 banana, sliced
- 2–3 tbsp caramel sauce
- 30–40 g grated dark chocolate or chocolate shavings
Instructions
- Make the biscuit layer
Crush the digestive biscuits into fine crumbs. Mix with melted butter until evenly combined. Press about half of the mixture firmly into the bottom of a lined 8-inch (20-cm) square dish. - Prepare the cream
Whip the cold heavy cream with powdered sugar and vanilla until soft-to-medium peaks form. Don’t overwhip. - Layer the cake
Spread half of the dulce de leche over the biscuit base. Add a layer of sliced bananas, followed by half of the whipped cream. - Repeat
Add the remaining biscuit mixture, caramel, bananas, and whipped cream in layers. Smooth the top. - Chill
Cover and refrigerate for at least 6 hours, preferably overnight. This allows the biscuits to soften and the layers to set. - Decorate and serve
Just before serving, arrange banana slices on top. Drizzle with caramel sauce and sprinkle with chocolate shavings.
Notes
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: ~480 kcal
Keywords: no bake banoffee cake, layered banana caramel cake, refrigerator banoffee pie