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!
This recipe was originally published March 2022, updated July 2023.
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!
- 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.
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Ingredients You'll Need
- Graham crackers: If you don't have graham crackers, you can use digestive cookies or even biscoff cookies.
- Butter: Unsalted butter, but you can even use salted.
- Bananas: 2 large bananas work 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.
- Heavy Whipping Cream: Make sure your heavy whipping cream is COLD.
- Powdered Sugar: To sweeten the whipped cream.
- Chocolate: This is optional, but shaved chocolate adds a nice touch to the Banoffee Tart.
See recipe card for quantities.
How to Make Banoffee Tart
Make the Crust
Prep: Prepare a 9in tart pan and grease with melted butter, then set aside
Crush: Using a food processor, pulse the graham crackers until crushed, then add the melted butter.
Press: 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.
Make the Banoffee Tart Filling
Bananas: Slice the bananas, then add 1 teaspoon of lemon juice and set aside and open a can of dulce de leche and set aside.
Add Filling: 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.
Make the Whipped Cream
Whip: 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.
Top: Remove tart pan from refrigerator and add whipped cream, then top with chocolate shavings or other desired toppings.
Chill: Refrigerate the tart for at least one hour, then slice and enjoy.
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.
Substitutions
This Banoffee Tart is pretty straight forward with minimal ingredients.
- Sweetened condensed milk: If you can't find dulce de leche, you can make it using a can of sweetened condensed milk.
Dulce de Leche can sometimes be hard to find, depending on where you live, and what country you’re from. If you don’t have Dulde de Leche, you can always make your own toffee from scratch. If you’re not in a hurry, Amazon sells them as well! You can also try another method of making Dulce de Leche.
Steps to Make Dulce de Leche
Method 1: Boiling
- 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.
Method 2: Baking
- 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.
Equipment
- Food processor: You'll need something to crush the graham crackers. You can even use a rolling pin if you don't have a food processor.
- Hand mixer: To whip up the whipped cream
- 9 inch tart pan: You can even use a 9 inch pie plate
Storage
Store leftover Banoffee Tart covered in the refrigerator for 4-5 days.
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.
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 how to make dulce de leche.
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 with, mixed in with the layer of graham cracker crust, and then you get the light and airy taste of the whipped cream.
More No-Bake Recipes To Try:
📖 Recipe
Banoffee Tart
Ingredients
Crust
- 12 graham cracker sheets about 1 ½ cups crushed
- 6 tablespoon (84g) unsalted butter melted
Filling
- 2 large Bananas sliced
- 1 teaspoon lemon juice
- 1 13.4 oz can Dulce de Leche
Topping
- 1 cup Heavy Cream
- 3 tablespoon 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.
- 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.
- 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.
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.
- Remove tart pan from refrigerator and add whipped cream, then top with chocolate shavings or other desired toppings.
- 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.