Lola, author of Loleta, Food Life & Market , brings us a recipe that, if you don't watch, will become a vice at home. This is the traditional banofee recipe , with a biscuit base and a heart of banana, caramel and cream. I know, if you think of summer it's not the most appropriate thing but, wow, summer is still a long way off and one day is one day!

This is one of the cakes that makes my husband smile at home. He is not sweet at all. It's not about desserts, but it has three that I would kill for, and this is one of them. 

The banofee is a cake that is formed with the words banana and toffee, so it is a cake that basically has a banana, a creamy toffee and whipped cream to finish. Its origin is English but we love it where we know it. So I hope you like it as much as we do at home.

Le Creuset non-stick springform pan and Miyabi Damascus steel Japanese knife

Ingredients

For the toffee:

• 250g of white sugar
• 80g of butter
• 200ml of liquid cream at room temperature

For the cake:

• 400gr of digestive type biscuits
• 80g of butter
• 4 bananas
• 500ml of liquid cream with at least 33% fat
• 3 tablespoons of icing sugar
• 1 teaspoon pure vanilla extract
• 50g of dark chocolate

Preparation 

1. In a saucepan , cook the sugar with 80ml of water. When the water has evaporated and the sugar has a golden color, remove from the heat and gradually add the liquid cream. You have to be very careful and do it little by little because being very hot it can jump.
2. Return to the heat and cook until it acquires a thicker consistency. Then remove from heat and add the butter cut into pieces. Let cool.
3. Meanwhile, crush the cookies and melt the butter. In a large bowl mix well. Grease Le Creuset 24cm Round Non-Stick Springform Pan and top with biscuit-butter mixture. Reserve in the fridge.
4. Cut the bananas into wheels about half a centimeter thick with a knife and cover the bottom of our mold. Return to the fridge.
5. With the help of a Miyabi Santoku knife , finely chop the chocolate like chips. Reserve.
6. With the help of some electric rods or a KitchenAid robot , whip the cream with the icing sugar and vanilla without it being completely whipped. We want a creamy texture.
7. When we have the cream ready, we will take the mold out of the fridge. Cover with the toffee (it must be at room temperature so that the cream does not go down), and then with the cream.
8. Finish with the dark chocolate shavings and return to the fridge for a minimum of two hours before serving. When you cut it, the toffee will flood the bananas and the cookie. An absolute delight.

Japanese Miyabi Damascus Steel Knife and Le Creuset Removable Non-Stick Pan Base