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 dark brown soft sugar
1 can Condensed Milk
For the top:
4 small bananas
300ml carton whipping cream, lightly whipped
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.