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Mix crushed biscuits with melted butter until evenly combined. Press firmly into the bottom of a 20 cm (8-inch) springform pan or dish. Place in the fridge while preparing the filling.
Make the filling:
In a blender or food processor, blend bananas, lemon juice, and vanilla extract until smooth. Add the condensed milk and blend again until fully mixed.
Whip the cream:
In a separate bowl, whip the cold cream until soft peaks form. Gently fold the whipped cream into the banana-condensed milk mixture using a spatula.
Assemble the cake:
Pour the banana filling over the chilled crust and smooth the top.
Chill:
Refrigerate for at least 3 hours (or freeze for 1 hour if you're short on time) until firm and sliceable.
Serve:
Garnish with banana slices or biscuit crumbs before serving, if desired.
Serving and Storage Tips:
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