Banana Caramel Cake – Banoffee Cake – Creamy and delicious, worth a try

preparation:

Preheat the oven to 175 degrees C.

Crush the biscuits into fine crumbs, add the melted butter and mix until combined. Press into the bottom and sides of a 23cm pie/tart tin. Bake for 5-7 minutes, remove from oven and allow to cool.

Spread the dulce de leche over the crust and place the banana slices on top in 1-2 layers.

In a large bowl, place the cold whipping cream, powdered sugar and vanilla extract. Beat until you get medium peaks.

Spread the whipped cream over the bananas. Refrigerate for at least 2 hours.

Before serving, garnish with chocolate chips.

Note: If you don’t have dulce de leche, you can make it at home: put a can of sweetened condensed milk in a pot of boiling water, making sure the can is covered with water the whole time, boil for 2 hours, then leave to cool cool down.