Sunday, 18 November 2018


I was getting tired of the usual refrigerator cake, you know, our "ref cake" as Pinoys call it.  The layers of graham crackers with cream filling and canned fruit cocktail, so I went to Pinterest and looked for inspirations.  I came across the banoffee pie and decided to make my own version.  If you love bananas like me and my dear friend monkey, you are going to love this recipe.  It's very easy to make, just like your regular refrigerator cake, but this time with bananas.

For this recipe, we are going to need the following ingredients:
* A pack of graham crackers (200 g)
* One can of condensed milk (168 mL)
* Two packs of all-purpose cream or whipping cream
* One sachet of gelatin
*  Hot water
* Five to six fresh bananas
* Banana chips (optional - for garnish)

The first step to make our no-bake dulce de leche banana cake is to make our dulce de leche or "yema."  We need to remove the paper from the can.  Next, place the can in a saucepan.  We have to put water just enough to cover the can.  Then, we bring the water to a brisk boil.  Once the water has reached its boiling point, lower the heat and let it boil for another 2-1/2 to 3 hours.  This is essential to make our dulce de leche super thick.

After two and a half to three hours, remove the can from the saucepan by draining the water.  Let it cool.  You can speed up the process of cooling by placing a bit of tap water.  Wait for a few minutes.  Once cool, drain the saucepan and dry your can using a clean cloth.  Open the can and you will have your dulce de leche.  Your dulce de leche should be thick and caramel colored just like above.  Set it aside.

Our next step is our bananas.  We need to peel our bananas and slice them thinly.  In order to make small "coins," we have to slice them horizontally as shown in the photo above.

Then, we need to make our last filling which is our cream.  In a bowl, place two packs of chilled all-purpose or whipping cream.  In a small container, place four to five tablespoons of piping hot water.  Add a sachet of gelatin, mix, and let the gelatin dissolve.  Slowly add the liquid gelatin to our cream and mix until homogeneously combined.   This is similar to what we did to our EASY TRIPLE CHOCOLATE MOUSSE CAKE.  The gelatin will help the cream to stay stiff.

The last part of our recipe is the assembly.  This is the easiest step because all we have to do is to layer all our ingredients.  In a container of your choice, place the graham crackers covering the bottom of the container.  Next, place a generous layer of the dulce de leche.  Then, we need to make a single layer of bananas.  The last layer would be the cream.  We do this process again and again until our container is full.  Just make sure that our last layer will be the cream filling.  Then, it is waiting game again.  Place inside the refrigerator, preferably overnight.  Then, we are ready to serve.

Now, you can enjoy your no-bake dulce de leche banana cake.  It's so easy, right?  If you like, you can put bits of sweetened banana chips on top as a garnish.  I love the flavor of this cake, not too sweet because the cream and the bananas balance out the sweetness of the dulce de leche.  I found that if you let it sit for two days in the fridge, the flavor will be so much better and the texture too!  The graham crackers will soak up the "yema" and the banana flavors really nicely.  This is perfect for your afternoon tea or coffee or as a dessert after a meal.

I hope you try this very simple recipe.  Do you like bananas too?  Please let me know in the comments section below.  Have a nice day!


  1. Wow! this looks delicious, thanks Angel for this wonderful recipe.
    The Glossychic
    Wonder Cottage

  2. Wow! Looks sumptuous. Thanks for sharing this my dear. :)



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