This simple and incredibly easy Banoffee Tart (Banoffee Pie) is made with a layer of graham cracker crust, filled with layers of dulce de leche and bananas, then topped with whipped cream and chocolate shavings. It's a dream of a dessert!
One of my favorite desserts to make is a simple, no-bake Banoffee Tart, or what some people call a Banoffee Pie. Since I use a tart pan, I refer to it more of a tart, but it can also be made in pie dish, which I have done on numerous occasions. This easy dessert features a graham cracker crust that is topped with toffee, banana slices, and whipped cream. The chocolate shavings are optional, but highly recommended.
I personally love my recipe over others because I don't add any sugar to the crust, and the whipped cream isn't filled with sugar, and I feel this balances out with the sweetness from the Dulce de Leche.
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"I was looking for a dessert recipe that would look beautiful but would require minimal effort from me, which is usually hard to find but then I found this recipe! It took me less than 20 minutes to put together and it was delicious! Will definitely be making this again if I want to impress people, but don’t have time."
- Hana.
🥧 What is Banoffee Tart?
Banoffee Tart (or Banoffee Pie) is a delicious English dessert made with a layer of biscuit crust, topped with a toffee or caramel sauce, sliced bananas, and whipped cream! Banoffee is a combination of Bananas + Toffee! In my version, we use graham cracker crust and a can of Dulce de Leche.
♥ Why You'll Love This Recipe
Easy: This Banoffee Tart is SO incredibly easy to put together. It takes no time at all, and it's a perfect last minute dessert if you're in a hurry.
No-Bake: A perfect dessert for the summer since it's no-bake, so no need to turn on your oven! Some other no-bake tarts to try: Chocolate Ganache Tart and Chocolate Hazelnut Tart.
Balanced Sweetness: There is no sugar in the crust because I find that it makes the overall dessert TOO sweet, and there's less sugar in the whipped cream, but you can add a little more sugar in the whipped cream if you want it sweeter.
📝 Ingredient Notes
A full list of ingredients, quantities, and instructions are located in the recipe card at the end of the post.
Graham crackers: If you don't have graham crackers, you can use digestive cookies or even biscoff cookies.
Bananas: 2 large bananas work best. Make sure they're not overly ripe. Yellow bananas that are firm will be best.
Lemon juice: I like adding a little lemon juice to the bananas to prevent them from going brown.
Dulce de Leche: You can use a can of sweetened condensed milk and cook it if you don't have dulce de leche. See notes below.
Chocolate: This is optional, but shaved chocolate adds a nice touch to the Banoffee Tart.
See recipe card for quantities.
⇄ Substitutions
Store-bought crust - You can buy ready-made crust from the store. I've done this a number of times and although it's a quick option, it's definitely not as good as homemade crust.
Sweetened Condensed Milk - Make your own dulce de leche using sweetened condensed milk.
🍮 How to Make Dulce de Leche
Baking Method
- Remove the label from the can of sweetened condense milk and place it in a large pot. Fill the pot with water until it completely covers the can. Bring the pot to a boil, then reduce it to a simmer. Cook for at least 3 hours.
- In those 3 hours, make sure to check on the pot because you always want the cans submerged in water. You may need to add more, so keep an eye on it.
- You’ll want the can to cool completely after removing it from the water before opening.
Boiling Method
- Preheat the oven to 425 degrees F.
- Pour the can of sweetened condensed milk into a 9 inch pie dish. Cover the pie dish with aluminum foil and place the pie dish in a large roasting pot. Fill the roasting pot with hot water until the water reaches about half way up the pie dish.
- Cook for about an hour and a half to two hours
- Let it cool before continuing with the recipe.
🍴Special Equipment
Tart Pan - You'll need a 9 inch tart pan. If you don't have one, you could use a pie dish, but you'll need to make sure to pack the crust really well.
Food processor - You can use a food processor to crush the graham crackers. If you don't have one, you can place the graham crackers in a large ziploc bag and smash it with a rolling pin.
Mixer - You can use a stand mixer, or a handheld mixer for the whipped cream.
𓎩 Step-by-Step Instructions
A few instruction photos to help you nail this recipe every time.
Make the crust
Prepare a 9in tart pan and grease with melted butter, then set aside
Using a food processor, pulse the graham crackers until crushed, then add the melted butter.
Pour crushed graham crackers into tart pan and press the crumbs into the bottom of the pan and and up the sides. You can use a spoon, offset spatula, or flat measuring cup to create a smooth, flat bottom and sides. Don't press too hard. Just until it's compact. Refrigerate for 20 minutes or freeze for 10 minutes.
💡 Hint: It helps to use a flat measuring cup to press the crust down into the tart pan and up the sides to create a smooth tart crust.
Toffee layer
Remove the tart pan from the refrigerator and spread Dulce de Leche until completely even. Layer the bananas on top and then refrigerate the Banoffee Tart while you whip the whipped cream.
Layer the bananas
Slice the bananas, then add 1 teaspoon of lemon juice. Add the sliced bananas on top of the layer of toffee.
Top with whipped cream and shaved chocolate, refrigerate for at least an hour. Slice and enjoy.
💬 FAQ
It's pretty easy to make dulce de leche using condensed milk, but it does take 2-3 hours to make, so plan accordingly. See post for details.
To prevent the browning of the bananas, I like to add a teaspoon of lemon juice right after I slice them. Don't add too much, or the lemon juice taste will come through when you're eating the dessert.
Banoffee Tart/Banoffee Pie has a delicious taste of bananas and toffee mixed in with the layer of graham cracker crust, and then you get the light and airy taste of the whipped cream.
💡Pro Tips
Crush Graham Crackers - Use a food processor to finely crush the graham crackers. If you don't have a food processor, use a rolling pin and add the crackers to a ziploc bag and crush them.
Use measuring cup - It helps to use a flat measuring cup to press the crust down into the tart pan and up the sides to create a smooth tart crust.
Lemon Juice - Add lemon juice to the bananas to prevent them from browning.
Chill - Make sure to chill the crust before adding the filling, and then chill the filling while whipping the heavy cream, then chill the Banoffee Tart one more time before slicing into it.
❄ Storage
Store leftover Banoffee Tart covered in the refrigerator for 4-5 days.
📖 Recipe Card
Banoffee Tart
Ingredients
Crust
- 12 (180 g) graham cracker sheets about 1 ½ cups crushed
- 6 tablespoon (84 g) unsalted butter melted
Filling
- 2 large (272 g) Bananas sliced
- 1 teaspoon (5 g) lemon juice
- 1 13.4 oz (380 g) can Dulce de Leche
Topping
- 1 cup (238 g) Heavy Cream
- 3 tablespoon (24 g) Powdered Sugar add more if you want it a little sweeter
- Chocolate shavings (or other topping)
Instructions
Crust
- Prepare a 9in tart pan and grease with melted butter, then set aside
- Using a food processor, pulse the graham crackers until crushed, then add the melted butter.12 graham cracker sheets, 6 tablespoon unsalted butter
- Pour crushed graham crackers into tart pan and press the crumbs into the bottom of the pan and and up the sides. You can use a spoon, offset spatula, or flat measuring cup to create a smooth, flat bottom and sides. Don't press too hard. Just until it's compact. Refrigerate for 20 minutes or freeze for 10 minutes.
Banoffee Filling
- Slice the bananas, then add 1 teaspoon of lemon juice and set aside and open a can of dulce de leche and set aside.2 large Bananas, 1 teaspoon lemon juice
- Remove the tart pan from the refrigerator and spread Dulce de Leche until completely even. Layer the bananas on top and then refrigerate while you whip the whipped cream.1 13.4 oz can Dulce de Leche
Whipped Cream Topping
- Using a hand mixer or a stand mixer fitted with whisk attachment, whip heavy cream and 3 tablespoon of powdered sugar (or more sugar if desired) until stiff peaks form. Do not over whip.1 cup Heavy Cream, 3 tablespoon Powdered Sugar
- Remove tart pan from refrigerator and add whipped cream, then top with chocolate shavings or other desired toppings.Chocolate shavings (or other topping)
- Refrigerate the tart for at least one hour, then slice and enjoy.
- Keep leftovers refrigerated for 4-5 days.
Hana says
I was looking for a dessert recipe that would look beautiful but would require minimal effort from me, which is usually hard to find but then I found this recipe! It took me less than 20 minutes to put together and it was delicious! Will definitely be making this again if I want to impress people, but don’t have time.
Donna says
This was really easy to make. I was skeptical about not having sugar in the crust, but I totally understood once I tried it. The sweetness of the filling was enough sweetness and the lack of sweetness in the crust complemented and it just worked. I'm glad I didn't add any sugar. Thank you for the recipe and the tips on how to make the toffee part,
Hakima says
Thank you so much, Donna! I'm so glad you enjoyed it.