A dreamy no-bake dessert with a smooth and sweet caramel filling that takes just 20 minutes to prepare... you won't believe how easy this fresh banana and whipped cream topped Banoffee Tart is to make!
Banoffee Tart, or Banoffee Pie as it is also called, is a much loved classic British dessert.... and it's no wonder why it's so popular!
It's a no-bake, no-fail, sweet and decadent dessert that is great for sharing with friends and family.
Sweet and simple no-bake dessert recipes, like Banoffee Tart, are perfect for summer get-togethers, BBQs, celebrations, or as a quick and easy weeknight dessert.
Looking for more no-bake desserts? Look no further than my Lemon Cheesecake, Strawberry Trifle (it's so good!!!), the always popular Classic Chocolate Ripple Cake, or for an adults only dessert, my delicious Baileys Chocolate Cheesecake.
Why You're Going To Love This Recipe
The name 'Banoffee' comes from a combination of both 'banana' and 'toffee' - the 'toffee' refers to the sweet caramel filling of this easy Banoffee Pie recipe.
- No-Bake - a simple cookie crust filled with smooth and creamy caramel and then topped with freshly sliced banana, whipped cream and grated chocolate - no baking required, simply chill and serve!
- Prepare Ahead Of Time - this is the perfect dessert for getting organised ahead of time. The cookie crust and caramel filling can be prepared the day before. When you're ready to serve, simply add the sliced banana, pile high with fluffy whipped cream and top with a good sprinkle of grated chocolate shavings to decorate!
- Feeds A Crowd - the perfect recipe for when you're asked to bring a dessert. The caramel filling and whipped cream makes this a rich and luscious dessert and therefore only a small serve is required - except, of course, for those who sneak back for 'seconds'!
- Conventional & Thermomix Methods - you will find both methods to make this easy Banoffee Tart in the recipe card at the bottom of the post.
What You Need
Add this Banoffee Tart recipe to your list of easy, no-bake desserts!
Some variations to the recipe slice the bananas over the biscuit base and then layer the caramel and cream over the banana, however I prefer to add banana slices on top of the caramel layer, then spread with whipped cream and chocolate shavings, for two reasons:
- I can prepare the base and caramel filling earlier and leave to chill, then decorate closer to serving time; and
- The banana is freshly sliced!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
For The Base
- Plain Sweet Cookies Or Biscuits - I use Arnott's Granita or Butternut Snaps, but any other plain sweet biscuit would be suitable, or, in the US, Graham Crackers would be suitable to use.
- Butter - melted. Either salted or unsalted butter is fine to use in this recipe.
The Caramel Filling
- Brown Sugar - choose either regular light brown or dark brown sugar. The dark brown sugar will give the caramel a slightly richer flavour.
- Sweetened Condensed Milk - use full fat (not skim or light) condensed milk, as the 'light' versions will not thicken well enough for a firm filling.
- Butter.
The Toppings
- Banana - sliced. Use ripe, but firm and fresh bananas for their sweetness.
- Cream - use full fat (not light) thickened or heavy cream as this whips the best.
- Dark Chocolate - to grate or shave, and then sprinkle over the top of the Banoffee Tart to decorate.
Equipment Required
This easy Banoffee Tart recipe requires only basic kitchen equipment.
- A loose bottom 23 cm round pie dish or tart baking tin.
- Food processor or Thermomix (or rolling pin!) - this recipe can be made in a food processor or in a Thermomix. You will find both methods in the recipe card at the bottom of the post.
- Stove top and saucepan (or Thermomix) - to make the caramel filling.
- Stand or hand mixer, or Thermomix - to whip the cream.
- Grater - to grate or shave dark chocolate as the final decoration on top of your creamy, dreamy Banoffee Tart!
Step By Step Instructions
While this decadent dessert may look impressive, it's actually SO simple to make!
It's such a popular dessert and is always on rotation for when I need a simple 'crowd pleaser' dessert.
A no-bake crunchy cookie base, a dreamy caramel filling, simply decorated with sliced banana's, freshly whipped cream and a sprinkling of dark chocolate on top - it's always a winner!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
Step 1 - Prepare The Cookie Base
Using a food processor, Thermomix, (or even a rolling pin), crush the cookies until they resemble fine crumbs. Place the crumbs into a mixing bowl.
Add the melted butter to the cookie crumbs and mix until the butter and crumbs are well combined.
Press the crumb mixture firmly into the greased loose-bottom tart tin.
TIP: Use the back of a spoon or a round cup to firmly press crumbs against the sides and base.
Refrigerate the base whilst you make the filling.
Step 2 - Prepare The Filling
Place the brown sugar, sweetened condensed milk, and butter into a saucepan and on a LOW heat, stir continuously for at least 10 minutes, or until the caramel has considerably thickened.
Once the caramel filling has a thick consistency, gently pour it over the biscuit base.
Chill for at least an hour.
Step 3 - Decorate The Tart
Slice fresh banana over the caramel filling, top with a layer of freshly whipped cream, and then sprinkle with grated dark chocolate - voila!
Expert Tips
Here's a few simple tips that will make preparing your Banoffee Tart a complete breeze!
- For best results, make sure you use full-fat sweetened condensed milk in the filling as the 'light' varieties will not thicken the caramel layer properly.
- Heat the caramel filling ingredients gently on a low heat, and stir continuously for long enough to ensure the caramel has thickened sufficiently.
- Choose full-fat thickened or heavy cream too, as these give the best result when whipped.
- Want to save time? - you can use Nestle Caramel Top N Fill instead of making your own caramel filling if you prefer (you will need 2 tins).
- Store Banoffee Tart in an airtight container in the fridge for up to 2 days.
FAQ's
I have used Arnotts Granita or Butternut Snap biscuits for the banoffee pie base but any sweet plain cookies would be suitable.
In the US, Graham Crackers would be a good substitute to use.
Decorate with the sliced banana, whipped cream and grated chocolate just prior to serving. The whipped cream topping will also help to stop the banana going brown.
Banoffee Tart is best served fresh, immediately after decorating with whipped cream, however you could freeze the base, well wrapped in foil and in an airtight container for up to one month. Thaw in the fridge overnight and assemble with filling and toppings on the day of serving.
Once decorated you can store in an airtight container in the fridge for up to 2 days (... if it lasts that long!!)
Related Recipes
Love caramel!? Here's a few more caramel recipes for you to enjoy!
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Banoffee Tart
Ingredients
For the base:
- 250 g plain sweet cookies like Arnott's Granita
- 150 g butter melted
For the caramel:
- 75 g brown sugar
- 395 g sweetened condensed milk
- 100 g butter
For the topping:
- 2 bananas sliced
- 300 ml thickened cream whipped
- 30 g dark chocolate grated, to decorate
Instructions
Conventional Method
- Grease the base and sides of a loose-bottomed 23cm tart tin.
- Crush the biscuits in a food processor until fine crumbs remain. Thoroughly mix through the melted butter and then press firmly into the base and sides of the prepared tin. Refrigerate.Note: Use a spoon or a round cup to press the mixture firmly into the tart tin.
- To make the filling, place the brown sugar, sweetened condensed milk and butter into a small saucepan over low heat.
- Stir continuously for 10 minutes or until the caramel has thickened (make sure your heat is very low and you continue stirring until the sauce has obviously thickened).
- Pour the caramel into the tart shell. Refrigerate for 1 hour.
- Top the caramel with the sliced banana, whipped cream and grated dark chocolate.
Thermomix Method
- Grease the base and sides of a loose-bottomed 23cm tart tin.
- Place the butter (chopped) into the Thermomix bowl and melt for 3 minutes, 80 degrees, Speed 2. Add the biscuits and crush for 10 seconds, Speed 8.
- Pour the mixture into the prepared tin and then press firmly onto the base and sides. Refrigerate.Note: Use a spoon or a round cup to press the mixture firmly into the tart tin.
- To make the filing, place the brown sugar, sweetened condensed milk and butter into a clean and dry Thermomix bowl. Mix for 8 minutes, 80 degrees, Speed 4.
- Pour the caramel into the tart shell and refrigerate for 1 hour.
- Top the caramel with the sliced banana, whipped cream and grated dark chocolate.
Notes
- You can use any plain sweet cookies for this recipe. I used Arnott's Granita biscuits or Butternut Snaps, which are popular in Australia. In the US, Graham Crackers would be suitable to use.
- Sweetened condensed milk - use full fat (not skim or light) condensed milk, as the 'light' versions will not thicken well enough for a firm caramel filling.
- Heat the caramel filling ingredients gently on a low heat, and stir continuously for long enough to ensure the caramel has thickened sufficiently.
- Choose full-fat thickened or heavy cream too, as these give the best result when whipped.
- Want to save time? - you can use Nestle Caramel Top N Fill instead of making your own caramel filling if you prefer (you will need 2 tins).
- Store the Banoffee Tart in an airtight container in the fridge for up to 2 days.
Eduardo Schoeler
Easy and quick to do it… and delicious. We loved it.
Lucy
Fantastic!
Rasal
good food