Banoffee Cake
recipe

A delicious combination of banana and toffee, this sweet treat is perfect for parties or special occasions.
Preparation Time: 1 hour + 1-2 hours chilling
Serving Size: 8-10 servings
Ingredients:
- 200 g digestive biscuits
- 100 g butter
- 1 can condensed milk
- 3 ripe bananas
- 300 ml heavy cream
- 2 tbsp sugar
- 1 tsp vanilla sugar
- Cocoa powder (for decoration)
Instructions:
1. Crush the digestive biscuits into fine crumbs and melt the butter. Mix the biscuit crumbs with the melted butter.
2. Press the biscuit mixture firmly into the bottom of a springform pan (about 23 cm in diameter) and place in the refrigerator.
3. Boil the condensed milk in a saucepan over low heat for about 1-2 hours until it turns toffee-like. Remember to add water to the saucepan to prevent drying out.
4. Once the condensed milk is ready, pour it over the chilled biscuit base.
5. Slice the bananas and arrange them on top of the toffee.
6. Whip the heavy cream, sugar, and vanilla sugar until soft peaks form. Spread the whipped cream over the bananas.
7. Dust the cake with cocoa powder and refrigerate for at least an hour before serving.
Nutritional Information (per serving, estimated):
Calories: 350 kcal
Protein: 3 g
Carbohydrates: 40 g
Fat: 20 g
Sugars: 15 g

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