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Press the cracker mixture into the bottom of a cake tin or dish, smoothing it out to create an even layer. Place it in the fridge for 15 minutes to set.
Prepare the filling:
Pour 400ml of heavy cream into a mixing bowl. Whisk until soft peaks form. Add powdered sugar, honey, or condensed milk to sweeten to your taste. You can also add a little lemon zest for extra flavor.
Add caramel and walnuts:
Once the base has set, spread 80g of caramel sauce over it. Then, sprinkle 40g of chopped walnuts evenly on top.
Layer the bananas:
Add the mashed bananas to the whipped cream, folding them gently into the mixture.
Assemble the cake:
Spread the banana cream mixture on top of the caramel and walnut layer.
Chill the cake:
Place the cake in the fridge for 4 hours to allow the layers to firm up and the flavors to meld.
Serve and enjoy:
After 4 hours, remove the cake from the fridge. Slice and serve this luscious, no-bake banana cracker cake!
