Nutrition Facts
kcal
604
604
fat
43.5g
43.5g
carbs
46.7g
46.7g
protein
4.8g
4.8g
- 60g milk chocolate
- 460g digestive biscuits
- 1/2 tin of Carnation Caramel (approx. 200g)
- 750ml double cream
- 6 bananas, peeled and sliced
- 2tbps icing sugar
- 1tsp vanilla extract
STEP 1
Oil a deep springform cake tin and line it with clingfilm.
STEP 2
In a bowl, whip the double cream, icing sugar and vanilla.
STEP 3
Layer the bottom of the tin with digestives (6 or 7 will do), and then crumble up another biscuit to fill in the gaps between.
STEP 4
Cover the biscuit layer using a quarter of the cream. Add a layer of sliced banana and then 1tbsp of the caramel.
STEP 5
Repeat this process layer by layer until you have three layers. Add a final layer of biscuits and cream, then put in the fridge. We know it’s hard, but you’ll have to leave it to set overnight!
STEP 6
Unclip the cake tin and peel away the clingfilm. Scatter over small chunks of the milk chocolate, and add a final drizzle of caramel.
Products used to make this recipe
Swan Retro Scale
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Swan 800W Retro Stand Mixer
If you love baking, you'll love the Swan Retro 800W stand mixer. Featuring a powerful 800W power output, 8 variable speeds and pulse function, and a simple rotary switch control…
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