Ingredients:

• 2 ripe bananas
  • 1 tablespoon cocoa powder
  • 60g crackers (about 5-6 pieces, crushed)

• 70g ghee butter (or regular butter)
• 80g caramel sauce
• 40g walnuts, chopped

• 400ml heavy cream (33%)

• Optional: powdered sugar, honey, or condensed milk for sweetness
• Zest of 1 lemon (optional)

Directions:

1. Prepare the bananas:
   Peel and mash the 2 bananas in a bowl until smooth. Set aside.
   1. Mix cocoa and crackers:
      In a separate bowl, mix 1 tablespoon of cocoa powder with the crushed crackers. This will form a base layer with a nice chocolatey flavor.
   2. Melt the butter:
      Heat 70g of ghee or butter until fully melted. Add the butter to the cracker and cocoa mixture and stir well to combine.
   3. Form the base:
      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.
   4. 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.
   5. 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.
   6. Layer the bananas:
      Add the mashed bananas to the whipped cream, folding them gently into the mixture.

1. Assemble the cake:
   Spread the banana cream mixture on top of the caramel and walnut layer.
2. Chill the cake:
   Place the cake in the fridge for 4 hours to allow the layers to firm up and the flavors to meld.
3. Serve and enjoy:
   After 4 hours, remove the cake from the fridge. Slice and serve this luscious, no-bake banana cracker cake!