This easy banoffee cake is a twist on the classic English dessert. The cake is a moist banana cake baked on top of a simple graham cracker crust and topped with a dulce de leche whipped cream.
Start by crushing the graham crackers. Then add the melted butter and mix until well combined. Press firmly into the bottom of a parchment lined 8x8 baking pan and set aside.
Bake about 45 minutes. I like to pop the cake into the freezer right when it comes out of the oven. Leave it in for 30-40 minutes; this helps to quickly cool the cake and locks in the moisture.