Everyone knows banoffee pie tastes even better the day after making, when all the flavors have had a chance to meld, so this easy fridge cake takes advantage of that
Recipe by Janine Ratcliffe
oil to grease the tin
25 fl oz (750 mls)heavy whipping cream
1 tsp good quality vanilla extract
2 tbsp icing sugar
1/2 a 14 oz (397g) can of Nestlé Carnation Caramel (available online for people in the USA)
Approx 32 Graham crackers or digestive biscuits, about 16oz (450g)
6 small bananas,sliced
2oz (5og) milk chocolate
Lightly oil a deep 9″ (23cm) springform tin, then line it with clingfilm (the oil will help the clingfilm stick to the tin).
Whip the cream, vanilla and icing sugar until soft peaks. Scrape the caramel into a bowl and beat with a spoon to loosen it.
Put a layer of cookies in the bottom of the lined tin – you should get about seven in a 9″ (23cm) tin. Break up another cookie to fill in the cracks.
Dollop over a quarter of the cream and spread out. Top with a layer of banana slices then drizzle over 1 tbsp of caramel sauce.
Repeat with another layer of cookies, another quarter of cream, banana slices and another tbsp of caramel. Repeat again with a third layer
Add one more layer of cookies but this time only add the rest of the cream, swirling it into a nice pattern. Put in the fridge to chill overnight. Chill the remaining caramel sauce, too.
Unclip the tin and carefully peel away the clingfilm. Transfer to a flat cake plate.
Just before serving, drizzle over more caramel (warm it a little first so it’s drizzle-able) and then sprinkle with chocolate shavings.
Cut into wedges to serve.