Cool, creamy, and delicious: No-bake Banoffee Cake recipe perfect for summer

Cool, creamy, and delicious: No-bake Banoffee Cake recipe perfect for summer

Fridge-set delight: Caramel, bananas, biscuits. Layers of yum, ready in no time!

No-bake Banoffee Cake recipe Video Credit: Anas Thacharpadikkal/ Gulf News

Banoffee pie is almost everyone’s favourite, but baking tarts can be a hassle in this scorching heat. Not only that, preparing a tart requires some amount of effort and technique. Enters, a banoffee cake! A banoffee cake is essentially a no-bake cake version of the pie where the ingredients are layered and set in the fridge. The setting of the cake in the fridge lets the flavours blend, and since it can be prepared much in advance, it saves you from any last-minute prep, too.

Banoffee cake recipe

This is a no-fail recipe that home bakers and professionals alike can easily prepare. Layering biscuits, bananas, toffee-like caramel, and some freshly whipped cream makes banoffee cake. The caramel flavour compliments the fruitiness and slight tartness of the bananas. The biscuits provide crunch and texture to the cake, and the whipped cream brings everything together by making the cake light and creamy.

Step-by-step guide

Preparation time - 40 minutes

Setting time - 10 to 12 hours

Serves - 6


200 gms condensed milk or caramel-flavoured condensed milk (store bought)

250 gms Whipping cream

15 gms Icing sugar

1/8 tsp Vanilla powder

3 Bananas, sliced

150 gms Biscoff or Digestive biscuit

Dark chocolate, for garnish (optional)

Biscuits, crushed, for garnish


1. Prepare the Dulce de leche (milk caramel). Take a deep-bottomed pan and place the tin of condensed milk in it. Cover the tin with water until it is completely submerged.

(Keep the tin covered in water at all times; otherwise, it might crack.)

2. Place the pan over a medium flame and bring it to a boil. Let it boil for 3 hours. Add more water if needed to ensure the tin is submerged at all times.

3. Once cooked, let the tin cool down at room temperature for a couple of hours.

4. In another bowl, combine the whipping cream, sugar, and vanilla. Whip until the cream is aerated and can form soft peaks.

5. Line a six-inch round pan with cling film. If required, you can use a small amount of oil to stick the cling film.

6. Layer the biscuits on the base of the pan. Fill the gaps with more crushed biscuits.

7. Add a thin layer of whipped cream followed by a layer of sliced bananas, and then spread about 1 tbsp of milk caramel. Repeat the process one more time.

8. Finally, mix the cake pan with more cream and smoothen it using a palette knife.

9. Place the pan in the refrigerator overnight for the cake to set.

10. Remove the cake pan from the refrigerator, and, using the cling film, pull it up to remove the set cake from the pan. Carefully remove the clingfilm from the Banoffee cake.

11. Decorate the cake by piping the remaining whipped cream using a star nozzle and sprinkling some crushed biscuits and grated chocolate.

12. Slice and serve chilled.


1. You can use non-dairy whipping cream if you would prefer. You can also skip adding the sugar.

2. Let the cake chill and set properly before demoulding it from the pan.

3. Remove the remaining dulce from the tin and store it in an air-tight container in the fridge to be used later as topping or as filling in desserts and cakes.

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