Instructions: Prepare the Toffee Layer: Place the saucepan over low heat and stir continuously. Cook until the condensed milk turns into a thick caramel-like consistency, about 1 to 1.5 hours.
Make the Crust: Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Refrigerate the crust while preparing the other components.
Assemble the Cake Layers: Spread the cooled toffee evenly over the chilled crust, creating the first layer. Slice the bananas and arrange them on top of the toffee layer.
Whip the Cream: In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
Add the Whipped Cream Layer: Spread a generous layer of whipped cream over the banana slices, covering them completely.
Chill and Serve: Cover the assembled Banoffee Pie Cake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.Slice and serve chilled, enjoying the creamy, caramelized goodness of this indulgent dessert.