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Banoffee recipe digestive biscuits packaging

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Banoffee recipe digestive biscuits packaging

About

Our classic banoffee cake recipe uses condensed milk to create an simple and fast caramel on your own. This recipe is a lot simpler to create than it may seem! The bottom is just produced from 2 ingredients - digestive biscuits and butter. The creamy topping is made from bananas and double cream. When you've attempted this dessert, you'll need to make it again and again. Love bananas? Love toffee? Well, you're likely to love this classic dessert recipe! This recipe serves 8 people and can take only 40 mins to organize and prepare. The buttery biscuit base, the caramel and also the wealthy cream topping work wonders together. This traditional banoffee cake is indeed a showstopper. Take this dessert one stage further and serve with frozen treats and melted chocolate. Leftovers could be kept in an airtight container within the fridge for approximately a couple of days.

  • Serves: 8
  • Total time: 40 mins
  • Level of skill: Easy peasy
  • Costs: Low as chips

Ingredients

For that banoffee cake base:

  • 100g (4oz) butter
  • 250g (9oz) digestive biscuits, crushed
  • 175g (6oz) butter
  • 75g (3oz) caster sugar
  • 397g can condensed milk
  • 4 small bananas
  • 284ml carton double cream, gently whipped
  • Cacao powder, for dusting
  • 20cm (8in) loose-bottomed cake tin, greased using the based lined
  • Piping bag

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