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An overhead shot of a piece of banoffee tart being removed from the pie.

Banoffee Tart

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!
5 from 8 votes
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Course: Dessert
Cuisine: No Bake, western
Prep Time: 20 minutes
Chilling Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 16 serves
Calories: 378kcal
Cost: $10

Equipment

  • food processor, blender or Thermomix
  • Stove-top, microwave or Thermomix
  • Oven

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

RECIPE NOTES & TIPS
  • 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.

Nutrition

Calories: 378kcal | Carbohydrates: 33g | Protein: 4g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 194mg | Potassium: 199mg | Fiber: 1g | Sugar: 24g | Vitamin A: 757IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 1mg