When I first learned about banoffee I didn't think there could possibly be a more perfect flavor combination than banana and toffee. Then I made this super easy Banoffee Tart and realized that I was right - this really is the best flavor pairing! This simple no-bake recipe is so quick to prep with the time being mostly chill time. You'll definitely want to add this one to the to-make list!
This easy no-bake Banoffee Tart is great for cookouts, wedding and baby showers, Easter brunch, or any gathering or celebration - it's sure to be a crowd favorite! If you love banoffee, be sure to check out this Banoffee Cake!
Why this Recipe Works
Banoffee Pie originated as a British creation with the name coming from a combination of banana and toffee, however the toffee element tends to be a thicker caramel like dulce de leche. This Banoffee Tart changes things up from the traditional English pie just slightly, but still has layer after layer of deliciousness!
Ingredients and Notes
Sugar - The sugar in a homemade crumb crust does more than just add sweetness. It also contributes to the texture of the crust. Skipping or reducing the sugar in the tart crust could result in a crumbly crust that falls apart.
Dulce de Leche - Canned dulce de leche is usually found near the sweetened condensed milk in the grocery store. This is not the same as a caramel sauce - dulce de leche is much thicker and that thickness is key in this easy Banoffee Tart recipe.
Bananas - Ensure the bananas you use are ripe. They don't need to be fully browned, over-ripe bananas, but firm bananas with some very slight browning will taste best. Frozen bananas work too - just ensure they're defrosted before slicing (or sliced before freezing).
Whipping Cream - Be sure to use heavy cream or heavy whipping cream. A light cream, half and half, or milk will not work.
Substitutions and Variations
Graham Cracker Crumbs - Since this one-bowl recipe makes a graham cracker crumb crust from scratch you can swap out the flavor of the crumbs for so many epic variations! A biscoff crumb crust would be delicious or even an oreo crumb crust to add a bit of chocolate. Play around with different flavor combinations, and see what you like best!
Heavy Cream - Consider adding a tablespoon of bourbon as you whip the cream to add a fun twist to this easy no-bake Banoffee Tart. This Nutella Whipped Cream would also make a delicious topping (though you'll probably want to double the recipe). However, store-bought whipped cream works great too!
Chocolate - While this easy recipe doesn't include chocolate, a layer of chocolate ganache would make a perfect addition to the banana caramel flavor. However, this Banoffee Tart is on the sweeter side so I would suggest using a darker chocolate.
Another option for adding some chocolate is to top the whipped cream layer with chocolate shavings.
How to Make this Recipe
Step 1: Combine the graham cracker crumbs and sugar, then add the melted butter and stir until fully moistened.
Step 2: Press the moistened crumbs into a tart pan, then freeze for 30 minutes.
Step 3: Spread dulce de leche into the frozen crust.
Step 4: Top with banana slices.
Step 5: Beat the cream and tablespoon of sugar till stiff peaks form.
Step 6: Spread whipped cream overtop of the banana layer and chill for 3-4 hours. Slice and enjoy!
Recipe FAQs
The word banoffee comes from the combination of the words banana and toffee. Often the toffee element is a thick caramel, like the dulce de leche in this Banoffee Tart.
Dulce de leche is richer and thicker than typical caramel making it more toffee-like for a banoffee recipe. Caramel is made with water and sugar, while dulce de leche is milk and sugar. Dulce de leche is often made at home by heating a can of sweetened condensed milk, but for this Banoffee Tart recipe I prefer to use the canned version.
Banoffee is primarily banana and toffee, but there are versions that include chocolate or coffee. Though this Banoffee Tart recipe does not include coffee, consider adding a tablespoon or two to the whipping cream for a coffee flavored whipped cream. Adding both coffee and chocolate together make for a delicious version of this sweet treat!
Tips & Tricks
Tip #1: Using a fork to stir the melted butter with the graham cracker crumbs helps split up any clumps of crumbs and ensure the crumbs get fully moistened by the butter.
Tip #2: When pressing the crumb crust into the tart pan, press the crumbs up the sides of the pan first before pressing the crust into the bottom of the pan. You'll still have plenty of crumbs left after the sides to cover the bottom, but you press into the bottom of the pan first you may end up with thinner sides.
Tip #3: When you're spreading the dulce de leche filling, don't worry too much about how it looks - it will get covered up! You mostly just want to ensure it's spread somewhat evenly so you get plenty of caramel goodness in every bite!
Tip #4: Ensure the cream is very cold before whipping to ensure it whips up into nice, stiff peaks!
Tip #5: The chill time can be reduced if you're in a rush, but Banoffee Tart tastes best well-chilled!
Tip #6: To remove the outer piece of the tart pan, set your tart on top of something smaller than the tart pan, such as a sturdy cup or a mason jar. Be cautious that it's something strong as you will be putting some pressure on it and don't want to break anything! Then you can use both hands to pull down on the sides of the pan until it loosens and releases.
Storage Tips
- Banoffee Tart should be stored in an airtight container in the refrigerator for no more than 1-2 days.
- The crumb crust can be prepared in advance and stored in the freezer, but it's best to assemble the same day that the tart will be served.
Related Recipes
Did you try this recipe? Leave a review below, and tag @flourdeliz on Instagram!
📖 Recipe
Banoffee Tart
Equipment
- tart pan
- small mixing bowl
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup sugar
- 1 stick butter melted
- 13.4 oz can dulce de leche
- 2 bananas sliced
- 2 cups heavy whipping cream
- 1 tablespoon sugar
Instructions
- In a small mixing bowl, combine the graham cracker crumbs with the sugar, then add the melted butter and stir until the crumbs are well moistened.
- Press the graham cracker crumbs into the tart pan and then freeze for 30 minutes.
- Spread dulce de leche into the frozen crust.
- Place banana slices in a single layer on top of the caramel.
- Beat the cream and tablespoon of sugar till stiff peaks form.
- Spread the whipped cream overtop of the tart and refrigerate for 3-4 hours.
- Keep refrigerated until ready to serve, then slice and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated so should only be used as an estimate. Accuracy is not guaranteed.
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