Banana Walnut Caramel Cold Cake (No-Bake)
A rich no-bake dessert layered with creamy banana filling, crunchy walnuts, and smooth caramel over a buttery biscuit base.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 25 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: International
- Diet: Vegetarian
Ingredients
- Crushed digestive biscuits or graham crackers 2 cups
- Melted butter 1/2 cup
- Ripe bananas 3 mashed
- Lemon juice 1 tablespoon
- Heavy cream 1 cup
- Powdered sugar 1/2 cup
- Vanilla extract 1 teaspoon
- Chopped walnuts 1 cup toasted
- Granulated sugar 1 cup
- Butter 1/4 cup
- Heavy cream 1/2 cup
- Vanilla extract 1 teaspoon
- Salt pinch
- Whipped cream 1/2 cup
- Crushed walnuts 2 tablespoons
- Caramel drizzle as needed
Instructions
- Mix crushed biscuits with melted butter and press into a springform pan. Refrigerate for 20 minutes.
- Mash bananas and mix with lemon juice.
- Whip heavy cream with powdered sugar and vanilla until soft peaks form, then fold in bananas.
- Spread banana cream over the chilled base.
- Sprinkle toasted walnuts evenly on top.
- Heat sugar in a saucepan until melted and golden, then add butter and stir.
- Slowly add cream while stirring, cook until smooth, then mix in vanilla and salt. Cool slightly.
- Pour caramel over the walnut layer and spread evenly.
- Refrigerate for at least 4 hours until set.
- Top with whipped cream, crushed walnuts, and caramel drizzle before serving.
Notes
- Chill overnight for best texture.
- Swap walnuts with pecans or almonds if desired.
- Add sliced bananas for extra layers.
- Store refrigerated up to 3 days.
- Let sit at room temperature briefly before serving if too firm.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
