Banoffee Dump Cake Recipe
Banoffee dump cake recipe
This banana dump cake combines all our favourite things including edited reduced milk, Rolo chocolates and ginger snap biscuits into one incredibly easy dessert.
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To begin once this recipe, we must prepare a few components. You can cook Banoffee dump cake recipe using 8 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Banoffee dump cake recipe:
- 15 ginger snap biscuits
- 395g can sweetened abbreviated milk
- 2 bananas, thinly sliced
- 200g block Rolo chocolate, broken into pieces
- 600g pkt caramel mud cake
- 150g unsalted butter, chilled thinly sliced into 30 pieces
- 125ml (½ cup) milk
- Vanilla ice-cream, to relief hold (optional)
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Instructions to make Banoffee dump cake recipe:
- Preheat oven to 180°C/160°C devotee forced. Grease a 5cm-deep, 20 x 26cm rectangle cake pan. Line well along baking paper, allowing paper to overhang sides.
- Arrange biscuits in a single addition exceeding the base of the cake pan. Pour higher than abbreviated milk. Scatter higher than banana slices and chocolate. Sprinkle roughly speaking height of higher than cake mix, spreading behind a fork. Arrange butter in rows beyond the cake mixture and pour on the order of top of higher than milk.
- Bake for 35-40 minutes. Set aside, in the pan, to cool completely. Use the baking paper to transfer cake to a serving board. assistance following vanilla ice cream, if using.
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