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.
You can absolutely use store-bought dulce de leche, but it's very easy to make your own. My homemade dulce de leche recipe walks you through three different methods (stovetop, oven, and Instant Pot), so you can choose what works best for your supplies and schedule.
This tart is an ideal summer dessert for entertaining: minimal oven time, no pastry to roll or chill, and best served cold straight from the fridge.
It’s also a great choice for fall gatherings and would make a deliciously unexpected addition to your Thanksgiving dessert table!
For another no-bake summer treat, try my version of chocotorta, an Argentine icebox cake layered with chocolate wafer cookies and dulce de leche cream.
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.
Biscoff cookies - Finely ground Biscoff cookies (also known as speculoos cookies or Belgian spice cookies) form the base of the tart. I also sprinkle a few crumbled cookies on top for extra crunch and warm, spiced flavor.
Unsalted butter – Unsalted butter gives you control over the salt level, which can vary between brands of salted butter. It’s melted and mixed with the Biscoff crumbs, then briefly baked to create a sturdy, flavorful tart shell.
Dulce de leche – A thick, caramelized milk spread with rich, toffee-like notes. You can use store-bought or make your own using my easy recipe for homemade dulce de leche. If you use my recipe, use the longer cook time to ensure it's thick and spreadable.
Dulce de leche forms the base layer of the tart, beneath the sliced bananas and whipped cream. For a drizzle on top, I thin a small amount with cream until pourable.
Bananas – Use ripe but firm bananas so they slice cleanly and hold their shape in the tart. Avoid overripe ones with soft, browning centers.
For a fall-inspired variation, you can substitute ripe (but firm) pears. Slice them thinly and brush with lemon juice to help prevent browning.
Heavy cream - Be sure to use well-chilled heavy cream with at least 36% butterfat so it whips properly and holds its shape.
Powdered sugar – Powdered sugar lightly sweetens the whipped cream and helps stabilize it.
Vanilla extract – A bit of pure vanilla adds warmth and depth to the whipped cream. Vanilla paste also works - use the same amount.
Chocolate shavings – A classic finishing touch for banoffee desserts. To make them, warm a bar of chocolate in the microwave for about 10 seconds, then use a vegetable peeler to create curls or shavings. For chunkier bits, use a sharp knife.
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.
If desired, 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.
Make ahead tips
This caramel banana tart is an ideal make-ahead dessert. You can prep the crumb crust and dulce de leche in advance, then assemble the tart the day you plan to serve it for the freshest presentation. Leftovers keep well for 1–2 days in the fridge.
Dulce de leche keeps beautifully — especially if you make a few cans at once and store them unopened. It's a versatile ingredient: use it in dulce de leche mousse or to fill Argentine alfajores.
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 (8.8 ounces) Biscoff cookies, about 32 cookies, finely ground
- 70 grams (5 Tablespoons) unsalted butter, melted
Banoffee Tart Filling
- 396 grams (14 ounces) dulce de leche, thicker pastry style; room temperature (see recipe notes for preparation details).
- 4 large bananas, ripe, but firm
- 390 mL (1½ cups + 1 Tablespoon) heavy whipping cream, 36% fat or higher, chilled
- 15 grams (2 Tablespoons) powdered sugar, sifted
- ½ teaspoon vanilla extract, or vanilla paste
- optional toppings: chocolate shavings, Biscoff cookie crumbles
INSTRUCTIONS
Biscoff Crust
- Place rack in center of oven. Preheat oven to 350° Fahrenheit (177° Celsius, Gas mark 4).
- In the bowl of a food processor fitted with the blade attachment, process cookies until finely ground. Transfer to a medium bowl.250 grams (8.8 ounces) Biscoff cookies
- Add melted butter to crumbs and stir together until crumbs form a wet, sandy mixture.70 grams (5 Tablespoons) unsalted butter
- Transfer crumb mixture to a 9.5 inch (24 cm) tart pan and press crumbs into base and sides of pan. Use the bottom of a flat measuring cup to help flatten the base. Make sure the crumb crust is well pressed into the sides of the pan.
- Place tart pan on baking sheet. Bake for 10-12 minutes. Set aside to cool.
Banoffee Tart Filling
- In a small bowl, mix 19 grams (1 Tablespoon) dulce de leche with 2–3 teaspoons (10-15 mL) of the cream until smooth and pourable. Set aside.
- Scoop remaining dulce de leche into cooled tart crust. Use a mini offset spatula or the back of a spoon to evenly cover the base of the crust.396 grams (14 ounces) dulce de leche
- 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. Lay it flat on a cutting board and, using a sharp knife, slice it horizontally through the center so you end up with two long, flat halves. (Think of it like splitting a cake layer in half.) Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the remaining heavy cream, powdered sugar, and vanilla. Whip on medium speed until medium peaks form. The cream should hold its shape but still have a soft, slightly droopy tip when the whisk is lifted.390 mL (1½ cups + 1 Tablespoon) heavy whipping cream, 15 grams (2 Tablespoons) powdered sugar, ½ teaspoon vanilla extract
- Spoon the whipped cream onto the banana layer, spreading it gently to about an inch from the edge of the tart.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.
- Place horizontally sliced bananas cut side up on top of whipped cream. Brush cut sides with a bit of thinned dulce de leche sauce to add color and help prevent browning.
- Sprinkle optional chocolate shavings and Biscoff cookie crumbles onto whipped cream.optional toppings: chocolate shavings, Biscoff cookie crumbles
- Drizzle reserved dulce de leche sauce over the top of the tart just before serving.
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 your tart with Biscoff cookie crumbles, you'll likely need to buy an additional package. Most packages are around 250 grams, which is just enough for the crust.
- If you purchase dulce de leche, look for the thicker, pastry style. It might be labeled bakery style, or pastelera in Spanish.
- If you use my dulce de leche recipe, follow the longer cooking time to achieve a thick, spreadable consistency.
- Everyone has their own banana preferences, but for this tart, I recommend bananas that are ripe, but still firm. No soft spots or excessive browning. They should slice cleanly and hold their shape.
- Whip your cream to medium peaks - enough to hold a soft shape without being stiff.
- Common banoffee toppings include chocolate shavings, toffee bits, chocolate sprinkles, cocoa powder and caramel sauce.
- For a chocolate twist, try my chocolate wafer cookie crust instead of the biscoff version.
- For the best presentation, I recommend assembling the tart on the day you plan to serve it. Store all components separately in the refrigerator until assembly.
- The crust can be made ahead and frozen for up to a month if stored carefully (I place mine in an airtight plastic container to protect it.) Thaw it fully before assembling.
- Canned dulce de leche can be kept unopened for a long time; if making your own (stovetop or oven methods), prepare it a few days in advance and refrigerate.
- Leftover tart is best enjoyed within 1–2 days for optimal freshness and texture.
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