Description
A luscious no-bake Banoffee Dessert Cake featuring layers of sweet caramel, fresh banana slices, whipped cream, and a buttery sponge or graham cracker crust, perfect for an indulgent British-inspired treat.
Ingredients
Base
- 1 sponge cake layer or graham cracker crust
Filling
- 3 bananas, sliced
- 1 can dulce de leche or caramel sauce (about 14 oz)
- 2 cups whipped cream
- 1 tsp vanilla extract
- Optional: chocolate shavings for garnish
Instructions
- Prepare the base: Place the sponge cake layer or graham cracker crust evenly at the bottom of a serving dish to form a sturdy foundation for the dessert.
- Spread the caramel: Generously spread a thick layer of dulce de leche or caramel sauce over the base, ensuring an even coverage to impart rich sweetness.
- Add the bananas: Arrange the sliced bananas evenly over the caramel layer, providing a fresh and fruity contrast to the sweet toffee.
- Whip and spread cream: In a bowl, whip the cream until soft peaks form, then fold in the vanilla extract. Spread this whipped cream mixture gently and evenly over the banana layer.
- Chill the dessert: Refrigerate the entire assembled cake for at least 1 hour to allow the layers to set and flavors to meld perfectly.
- Optional garnish: Before serving, sprinkle with chocolate shavings for added texture and a hint of chocolate flavor.
Notes
- For added structure and crunch, incorporate a layer of crushed cookies beneath the caramel.
- Replace whipped cream with Greek yogurt for a lighter, tangier version of the dessert.
- Ensure bananas are fresh and firm to prevent browning and maintain texture.
- This dessert is best served chilled and within 24 hours for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: British-Inspired
