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Prepare the bananas:
Peel and mash the 2 bananas in a bowl until smooth. Set aside.
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.
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.
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.
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.
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.
Layer the bananas:
Add the mashed bananas to the whipped cream, folding them gently into the mixture.
Assemble the cake:
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