Graham Banoffee Cake is composed of mocha fillings, banana, and of course, the ever-popular Graham crackers.
For the Yuletide season, it has been a tradition for the family that the siblings will cook something for the celebration. We always make sure that we are busy during the day with our corresponding meals so we’ll provide the best for the celebration.
For the New Year’s Eve, I made Graham cake with a twist.
Instead of using the traditional cream, condensed milk, and mango, I made a mocha fillings by melting boiling condensed milk, several pieces of flat tops chocolate and instant coffee before adding all-purpose cream.
I call this Graham Banoffee Cake and here is my recipe:
- 3 packs 200 grams Honey Graham Crackers
- 1 300 ml condensed milk
- 3 250 ml all-purpose cream
- 15 piece Ricoa Flat Tops
- 2 tablespoon instant coffee
- 5 pieces Del Monte banana, sliced diagonally
- Using an electric beater, beat the all-purpose cream until fluffy. Set aside.
- In a non-stick pan, put the condensed milk and instant coffee. Mix well.
- Then, put under low heat.
- When boiling add the Ricoa Flot Tops and mix until melted.
- Put with the cream and mix until fully combined.
- In a rectangular pan, lay the Graham crackers until covered.
- Then, lay in the banana.
- Put a generous amount of cream.
- Repeat the process 5, 6, and 7. It must end with cream on top.
- Cover with crushed Graham.
- Serve and enjoy.
- It’s much better if there are no spaces between the rectangular pan and Grahams. You can cut the crackers to fill in the spaces, though.
- The most generous you are with the cream mixture, the better.
- You can add sugar or condensed milk if you prefer it sweeter. However, the recipe is just with enough sweetness.