Here’s a fun twist on the classic ripple cake, but with all the flavours of a banoffee pie. Think gingernut biscuits softened just enough to slice through, fresh banana tucked into every layer, and luscious caramel whipped cream holding it all together. It’s a no-bake dessert that tastes like you’ve put in way more effort than you have and it takes only five ingredients.
How to make my easy banoffee ripple cake
Don’t be fooled by the layering, it’s much simpler than it sounds! Using a loaf pan actually makes this easier than a traditional ripple cake because you’re not stacking biscuit by biscuit.
Start by spreading a layer of whipped cream down the base of the pan. Stand your soaked gingernut biscuits upright in neat rows, with halved bananas nestled between them. Because everything sits snugly in the pan, there’s no need to individually sandwich biscuits, you simply arrange them, then smooth the remaining cream over the top. Make sure it gets right into the nooks and gaps because this is key for softening the biscuits and giving the cake structure.
The magic happens while it rests, so plan ahead. This cake needs 24 hours in the fridge to set.
What goes into this easy banoffee ripple cake?
Cut the bananas to size so they sit neatly between the upright biscuits. I find Lady Finger bananas work especially well because their naturally straighter shape gives you tidier, more uniform layers with minimal trimming.
Top’n’Fill can be a little thick or separate when you first open the can (you’ll often see a bit of fat sitting on top). A quick whisk brings it back together and gives you a smooth, pourable caramel.
Gingernuts bring a warm spice that takes this from sweet to sophisticated, and the ginger works a treat with both the banana and caramel. The nuttiness in the biscuit echoes that toffee-like flavour you get in classic banoffee pie. Because gingernuts are naturally crunchier than chocolate ripple biscuits, a brief dip in warm milk makes all the difference. It softens them just enough so after 24 hours refrigeration, you can slice cleanly through without the cake crumbling or the biscuits staying too firm.
If you love the idea of a ripple cake, try our 3-ingredient lemon ripple cake that’s made using Danish butter cookies and prepared (and served) in the tin.
Recipe, notes, photography and video by Recipes & Video content creator Stella Morelli
Ingredients
- 250g pkt Arnott’s Ginger Nut Biscuits
- 4 large lady finger bananas
- 395g can Top’n’Fill Caramel
- 450ml thickened cream
- 60ml (1/4 cup) full cream milk, warmed
Method
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Step 1Grease the base and sides of a 5.5cm-deep, 9.5cm x 20cm (base size) loaf pan and line with baking paper, allowing the paper to overhang the long sides. Reserve 3 biscuits and store in an airtight container or snap-lock bag.
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Step 2Peel the bananas and cut them in half lengthways. Cut bananas to size by removing the curved ends on each side, leaving you with a middle part about 10cm long and 5mm wide.
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Step 3Whisk Top’n’Fill Caramel in a medium bowl until smooth. Using an electric mixer, beat 300ml of the thickened cream in a large bowl until soft peaks form. Add 1/2 cup Top’n’Fill Caramel and whisk until combined. Cover remaining caramel and store in the fridge until required.
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Step 4Spread a third of the cream mixture over base of prepared pan. Add warmed milk to a shallow bowl, briefly dip biscuit into the milk and shake off any excess. Place 4 biscuits down the length of the pan along one long side, leaving a 5mm border, pressing biscuits all the way to the base of the pan. Place 2 banana halves alongside the biscuits, leaving a 5mm gap, pressing banana all the way to the base of the pan. Repeat process ending with a row of biscuits (you should have 4 rows of biscuits and 3 rows of bananas). Use the image as a guide.
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Step 5Top with the remaining cream mixture, spreading to fill any gaps. Smooth the surface. Cover with plastic wrap and refrigerate for 24 hours.
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Step 6Using an electric mixer, beat remaining 150ml thickened cream until soft peaks form. Add 1/4 cup of the remaining Top’n’Fill Caramel and whisk until combined. Finely chop reserved biscuits, then use the side of the knife to crush the cookies. Cut the last banana diagonally into 5mm slices.
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Step 7Turn the cake onto a serving platter and cover the sides and top with the cream mixture. Pour remaining Top’n’Fill Caramel over the top and decorate with crushed biscuits and sliced banana. Serve.
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