This banoffee tart looks like it took hours to make, but is surprisingly simple! It starts with a quick press-in Biscoff cookie crust that's layered with thick golden dulce de leche, freshly sliced bananas, and a billowy cloud of lightly sweetened whipped cream. The flavors meld together to create a magical dessert that's perfect for entertaining.
Banoffee pie is a beloved British dessert that combines the toffee-forward flavor of dulce de leche with creamy banana and airy whipped cream. Banana + toffee = banoffee.
I've reimagined it here as a tart with a warm, buttery Biscoff cookie crumb crust that adds a hint of cinnamon and spice and a crisp texture that contrasts well with the smooth filling.
A few notes on this recipe:
- The press-in crust: This Biscoff crust requires no rolling or chilling. If you prefer a chocolate base, try my chocolate cookie crust instead.
- Perfect for entertaining: With minimal oven time and no pastry skills required, it's an easy make-ahead dessert for any season.
- Homemade dulce de leche: While store-bought works, it's incredibly simple to make your own. See my homemade dulce de leche recipe for three foolproof methods.
- Love this filling? Dulce de leche is incredibly versatile. Use it to fill Argentine Alfajores, make a rich dulce de leche mousse, or in this no-bake Chocotorta icebox cake.
Yield
This recipe makes:
- One 9.5-inch round tart
- Or four 4-inch mini banoffee tarts (omit the large banana garnish),
- Or eight 2.6-inch banoffee tartlets (omit the large banana garnish; chop the banana into small pieces to cover each dulce de leche base).
Ingredients
The ingredients are simple, but they combine to create a wonderful blend of flavors.
Ingredient Spotlight: Dulce de Leche
Dulce de leche is the rich, caramel-like star of this tart. While you can certainly use a high-quality store-bought version, making your own is incredibly simple.
My homemade dulce de leche recipe walks you through three foolproof methods - pressure cooker, slow cooker, or stovetop - so you can choose what works best for you. For a thick, spreadable consistency perfect for this tart, be sure to use the longer cooking time.
Instructions
These photos provide basic visual cues. Find detailed instructions in the recipe card.
Mix biscoff crumbs and melted butter together in a bowl. Press into base and sides of tart pan and bake for 10-12 minutes. Set aside to cool.
Once tart crust is cool, spread dulce de leche in an even layer in the tart shell.
Press the crumbs into the pan firmly enough for the crust to hold its shape without crumbling. It's a medium pressure. Don't do it so firmly that it gets really dense. It will be hard to slice!
Slice bananas in ½ inch pieces and place on top of dulce de leche.
Combine heavy cream, powdered sugar and vanilla in a mixing bowl.
Whip on medium speed until medium peaks form. The whipped cream should keep its shape but not be too stiff.
Place whipped cream onto bananas and use an offset spatula or spoon to spread into an even layer. Leave about 1 inch of banana showing on all sides.
Split one banana lengthwise and place cut side up onto whipped cream. Sprinkle with chocolate shavings.
Sprinkle with biscoff cookie crumbles and drizzle with thinned dulce de leche mixture.
I brush the long banana halves with the thinned dulce de leche mixture to add color and a barrier that helps keep them from browning.
Love this recipe? Please leave a comment and star rating. ★★★★★ Your feedback, suggestions, and adaptations are very helpful to other bakers!
📖 Recipe
Banoffee Tart (Caramel Banana Tart)
INGREDIENTS
Biscoff Crust
- 250 grams Biscoff cookies, about 32 cookies, finely ground
- 70 grams unsalted butter, melted
Banoffee Tart Filling
- 396 grams dulce de leche, thicker pastry style; room temperature (see recipe notes for preparation details).
- 4 large bananas, ripe, but firm
- 390 mL heavy cream, chilled
- 15 grams powdered sugar, sifted
- 2.5 mL vanilla extract, or vanilla paste
- optional toppings: chocolate shavings, Biscoff cookie crumbles
INSTRUCTIONS
Make Biscoff Crust
- Place a rack in the center of the oven and preheat to 350°F (177° Celsius, Gas mark 4).
- In a food processor, process cookies until finely ground. Add melted butter and pulse until combined.250 grams Biscoff cookies, 70 grams unsalted butter
- Press the crumb mixture firmly into the base and up the sides of a 9.5 inch (24 cm) tart pan. Place on a baking sheet.
- Bake for 10-12 minutes. Set aside to cool completely.
Prepare Fillings and Toppings
- In a small bowl, mix 1 tablespoon of dulce de leche with 2-3 teaspoons of cream until smooth and pourable. Set aside for drizzling.
- Peel and slice 3 of the bananas into ½ inch thick circles. Set aside.
- Peel bananas. Slice 3 of the bananas in ½ inch (13 mm) thick circles and place on top of dulce de leche layer.4 large bananas
- Carefully slice the remaining banana in half lengthwise. To do so, lay it flat on a cutting board and slice it horizontally so you end up with two long, flat halves. Set aside.
- In a stand mixer, whip the heavy cream, powdered sugar, and vanilla on medium speed until medium peaks form. Set aside.The cream should hold its shape but still have a soft, slightly droopy tip when the whisk is lifted.390 mL heavy cream, 15 grams powdered sugar, 2.5 mL vanilla extract
Assemble the Tart
- Spread the remaining dulce de leche in an even layer over the cooled crust.396 grams dulce de leche
- Arrange the banana circles in a single layer on top of the dulce de leche.
- Spoon the whipped cream over the bananas, spreading gently to create an even layer, leaving about a 1-inch border.I like to leave a border so a bit of the banana and dulce de leche peek through - it's a nice visual (and flavor) cue.
- Arrange the long banana pieces on top of the whipped cream. Brush the cut sides with the thinned dulce de leche to prevent browning.
- Sprinkle with chocolate shavings and Biscoff crumbs, if desired. Drizzle with the remaining dulce de leche sauce just before serving.optional toppings: chocolate shavings, Biscoff cookie crumbles
NOTES
- Finely grind the Biscoff cookies in a food processor. Alternatively, place them in a zippered bag and crush with a rolling pin.
- If you want to garnish with Biscoff cookie crumbles, you'll likely need an additional package. Most are around 250g, which is just enough for the crust.
- If purchasing dulce de leche, look for the thicker, pastry style (sometimes labeled "bakery style" or "pastelera").
- For the best texture and presentation, use bananas that are ripe but still firm with no soft spots.
- Bake and freeze the crust up to a month in advance. Thaw completely before assembling.
- Purchase or make Dulce de leche and leave unopened in the can.
- For the best presentation, assemble the tart on the day you plan to serve it.
- Store leftovers in the refrigerator for up to 2 days for optimal freshness and texture.
growagarden says
This recipe is so easy to follow and the tart turned out perfectly! The dulce de leche is absolutely delicious, and the combination of bananas and whipped cream is just heavenly. I love how its a make-ahead dessert too. Definitely trying this again!