No-Bake Banana Dulce de Leche Refrigerator Cake

No-Bake Banana Dulce de Leche Refrigerator Cake

A dreamy, creamy, caramel-kissed dessert you can make without ever turning on the oven.

Why You’ll Love This Banana Dulce de Leche Refrigerator Cake

If you’re anything like me, you’ve got a soft spot for desserts that somehow feel fancy but secretly take no effort. This no-bake Banana Dulce de Leche Refrigerator Cake checks every box: layers of softened biscuits, fluffy white cream, ripe bananas, and that magical caramel swirl of dulce de leche. It tastes like a cross between banoffee pie and tiramisu — but even easier. Honestly, it’s the kind of dessert that gets better the longer it sits, making it perfect for parties, potlucks, holidays, and “I just want something sweet but I refuse to bake” days.

summer recipe No-Bake Banana Dulce de Leche Refrigerator Cake

No-Bake Banana Dulce de Leche Refrigerator Cake Recipe

This refrigerator cake also leans into classic Latin American flavors with its creamy dulce de leche, balancing it with airy whipped cream and the light sweetness of bananas. After three days in the fridge, the biscuits transform into a cake-like texture, making every slice ridiculously smooth and indulgent.

Ingredients for Banana Dulce de Leche Refrigerator Cake

Serves: 10–12 | Difficulty: Easy | Prep: 20 minutes + chilling

What You’ll Need

Dulce de leche: 1 cup (room temperature, easily spreadable)
Bananas: 5–6 medium, ripe but still firm, sliced
Biscuits/cookies: 300–350 g (digestive, Maria, graham, or tea biscuits)
Cinnamon powder: 1–2 teaspoons
White cream: approx. 4 cups total

For the White Cream Layer

Heavy cream: 2 cups, ice-cold
Mascarpone or cream cheese: 1 cup, softened
Sweetened condensed milk or powdered sugar: 1/2–3/4 cup (adjust to taste)
Vanilla extract: 1 teaspoon
Pinch of salt (optional)

Tip: You can swap the white cream for plain whipped cream or a half-and-half combo of whipped cream + vanilla pudding.

How to Make the White Cream

Whip the heavy cream:
Beat cold heavy cream until soft peaks form.
Create the cream base:
In a separate bowl, beat mascarpone/cream cheese with condensed milk (or powdered sugar), vanilla, and salt until silky smooth.
Fold and chill:
Gently fold the whipped cream into the mascarpone mixture until thick and fluffy. Chill for 15 minutes.

How to Assemble the Banana Dulce de Leche Refrigerator Cake

Prepare your dish:
Use a 9×13-inch glass dish or deep round dish. Line the base with parchment for easy slicing (optional).
Spread dulce de leche:
Coat one long side and the bottom of the dish with a generous layer of dulce de leche to create a caramel border.
First cream layer:
Spread a thin, even layer of white cream across the base.
Add bananas:
Arrange banana slices along the dulce de leche border and across the cream.
Layer the biscuits:
Place dry biscuits in a neat single layer over the bananas. Don’t soak them — they’ll soften naturally.
Second banana layer:
Add another row of banana slices directly on the biscuits.
Sprinkle cinnamon:
Dust lightly with cinnamon for warmth and aroma.
Second cream layer:
Spread more cream to fully cover the bananas.
Third banana layer:
Yes, more banana slices!
Final cream layer:
Finish with a thick, smooth layer of cream. Swirl extra dulce de leche on top if you’re feeling fancy.
Seal and chill:
Cover tightly with plastic wrap or a lid to prevent drying out.

Refrigeration & Serving

Chill time: Refrigerate for at least 72 hours (3 days). This long rest transforms the biscuits into a cake-like texture and deepens the caramel–banana flavor.

To serve: Slice with a sharp knife, wiping between cuts. Use a flat spatula to lift clean squares.

Optional Garnishes

Extra cinnamon
Crushed biscuits
Shaved chocolate
Toasted nuts

Pro Tips for the Best Banana Dulce de Leche Cake

Banana ripeness: Choose just-ripe bananas for structure; overly ripe ones can turn mushy.
Moisture control: Keep banana layers thin for more stable slices.
Sweetness balance: Adjust the cream’s sweetness to complement the dulce de leche.
Stability hack: For cleaner slices, add 1–2 teaspoons gelatin bloomed in 2 tbsp water to the cream mix.
Storage: Keeps 4–5 days in the fridge. Do not freeze — bananas may darken and change texture.

Flavour Variations

Coffee Kissed: Brush biscuits lightly with cooled espresso; add a pinch of cocoa with the cinnamon.
Nutty Crunch: Add chopped toasted pecans or walnuts between banana layers.
Coconut Twist: Fold 1/2 cup desiccated coconut into the cream and sprinkle some on top.
Chocolate Caramel: Spread a thin layer of melted dark chocolate over the biscuit layer before adding bananas.