Recipe by Janine Ratcliffe
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
oil, for the tin
750ml double cream
1 tsp vanilla extract
2 tbsp icing sugar
½ x 397g can Nestlé Carnation Caramel or Nestle “La Lechera” available from supermarkets in the USA
30-32 (about 450g) digestive cookies or Graham crackers
6 small bananas, sliced
50g milk chocolate
Lightly oil a deep 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 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.