Prepare the base:
Finely crush the dry cookies in a food processor or place them in a plastic bag and crush them with a rolling pin.
Mix the cookie crumbs with the melted butter until smooth.
Press the cookie mixture into the bottom of a springform pan (approximately 22-24 cm in diameter) to create a compact base. Refrigerate for at least 30 minutes.
Prepare the filling:
In a large bowl, whip the cream until
stiff peaks form. In another bowl, mix the mascarpone, icing sugar and vanilla extract until smooth.
Gently fold the whipped cream into the mascarpone mixture until smooth.
Prepare the bananas:
Slice the bananas and lightly sprinkle with lemon juice to prevent them from darkening.
Assemble the cake:
Spread a layer of mascarpone cream on the cooled cookie base.
Arrange a layer of banana slices on top of the cream.
Repeat the layering until all the ingredients are used up, finishing with a layer of mascarpone cream.
Decorate and let cool:
Decorate the top of the cake with chocolate chips or sprinkle with cocoa, if desired.
Place the cake in the fridge and leave to cool for at least 2 hours or until the cake hardens.
Take part:
Once hardened, carefully remove the cake from the cake tin and place on a plate.
Cut into slices and serve.
This banana cookie dough is perfect for any occasion, easy to make and irresistibly good. Enjoy your meal!
