Banoffee Nut Cake
recipe

A delicious blend of sweetness and saltiness featuring a nutty base and creamy filling. This dessert is a dream for any sweet tooth!
Preparation Time: 30 minutes + 2 hours chilling
Serving Size: 8 servings
Ingredients:
- 200 g nuts (e.g., walnuts or almonds)
- 150 g rolled oats
- 100 g coconut oil
- 3 bananas
- 400 g condensed milk
- 200 ml whipping cream
- 2 tbsp cocoa powder
- 1 tsp vanilla sugar
- A pinch of salt
Instructions:
1. Grind the nuts and rolled oats into a fine powder using a blender.
2. Add melted coconut oil and a pinch of salt to the mixture. Mix well.
3. Press the mixture firmly into a springform pan lined with parchment paper.
4. Place the pan in the refrigerator to set for about 30 minutes.
5. In a saucepan, cook the condensed milk over low heat for about 1 hour until it thickens and turns golden brown.
6. Spread the cooked condensed milk over the nut base.
7. Slice the bananas and arrange them on top of the condensed milk.
8. Whip the cream with vanilla sugar until fluffy and spread it over the bananas.
9. Dust cocoa powder over the cake for decoration.
10. Allow the cake to chill in the refrigerator for at least 1.5 hours before serving.
Nutritional Information (per serving):
- Calories: 350 kcal
- Protein: 6 g
- Carbohydrates: 30 g
- Fat: 25 g
- Fiber: 3 g

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