No bake banoffee cake

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Today I want to share a recipe that is brilliant in its simplicity. We'll use just a few ingredients to prepare a no bake banoffee cake. In this version, we'll create it out of salted crackers, caramel filling, bananas and whipped cream.

 

The combination of crackers, caramel and bananas is simply perfect. Salted crackers provide balance for the sweetness of caramel filling while bringing out its flavour. The cake is creamy, smooth and it will disappear from your plate in no time.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (18 x 28 cm baking tin)

  • 3-4 bananas (~400 g before peeling)
  • 2 tbsp lemon juice 
  • 150 g salted crackers
  • 1 can caramel filling (~400 g)
  • 250 ml whipping cream
  • 250 g mascarpone cheese
  • 50 g icing sugar
  • 1 tsp vanilla paste
  • 3 squares dark chocolate
 Method
  1. Prepare cake base. Arrange salted crackers in the bottom of a rectangular baking tin, 18 x 28cm, lined with baking paper. I'm arranging the crackers into a brickwork pattern, as tight as I can. If there are any large holes between the crackers, I'm cutting crackers to fit. Once the first layer is ready, pour 200 g caramel filling on top and spread it gently with a silicone spatula. Be careful not to move the crackers underneath. Arrange a second layer of salted crackers on top of caramel filling. I'm doing it the same way, at 90 degrees angle to the first layer. Pour remaining 200 g of caramel filling on top and spread it across the whole surface with a silicone spatula. Put banoffee base into a fridge as you prepare bananas and whipped cream.
  2. Peel 4 medium bananas and cut them into 1 cm slices. Choose bananas that are ripe and sweet, but not browning yet. Transfer banana slices into a large bowl and pour in 2 tbsp of freshly squeezed lemon juice. Stir the contents of the bowl carefully to cover all banana slices in lemon juice.
  3. Pour 250 ml cold whipping cream into a separate large bowl. Add 250 g cold mascarpone cheese, 50 g icing sugar and 1 tsp vanilla paste. Beat the contents the bowl with an electric mixer until stiff. Start at low speed to mix everything together first, turn the mixer speed up and beat until desired texture.
  4. Arrange a layer of sliced bananas on top of the caramel base. Put whipped cream on top of bananas. Spread it slowly with a silicone spatula and even out the top. Grate a few squares of dark chocolate on top of the cake. Put the cake into a fridge for at least 3 hours, or best overnight, until salted crackers soften up.
  5. Enjoy!

Approximate nutritional value

100 g

  • 309 kcal
  • Carbs: 33 g 
  • Fat: 18 g
  • Protein: 4 g
  • Fibre: 1 g

1 slice (recipe makes 12 slices)

  • 373 kcal
  • Carbs: 40 g 
  • Fat: 22 g
  • Protein: 5 g
  • Fibre: 1 g

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