This cake is to die for! I tried it at some australian firends’ house for the first time and I was hooked. It took me some time to find the perfect recipe, but this one I found in 1998 on the internet. It was hard getting hold of condensed milk in Norway so whenever I had friends coming over from the UK they had to bring me some tins. And it has been made as often as possible since then.
About 2 tins (400 g each) of sweetened condensed milk (depending on the thickness of toffee layer required)
250 g of Digestive biscuits (just less than a packet so there’s a few to munch on;-)
100 g butter
Crush the biscuits until they are reduced to crumbs. I put the biscuits into a strong plastic bag and use a rolling pin and beat until the biscuits are reduced to crumbs. Soften the butter and mix thoroughly with the biscuits. Transfer this mixture onto a large cake tin and squash this to make a flat surface. Place in the fridge to solidify. Pour the condensed milk into a large microwave proof dish and microwave on high effect for 1 minute. Remove from the microwave and stir and repeat. During the heating the condensed milk will expand quickly if it boils, so make sure you do not let it boil over or there will be a lot of sticky mess to clear up. Continue to alternately microwave and stir for about 15-20 mins. The stirring is important to avoid lumps and crystals forming. When the mixture is of the right consistency (a nice shade of brown, slightly stiff), pour it over the biscuit base. The toffee will stiffen further on cooling. Leave to cool in the fridge for at least 1 hour. Slice the bananas into thick slices and arrange on top of biscuit base. Whip the cream until thick and fluffy. Spread the whipped cream on top of the bananas. Chocolate gratings or cocoa powder can be sprinkled on top. Your banoffee is ready for eating.