This banoffee tart looks like it took hours to make but is surprisingly simple. A quick press-in Biscoff cookie crust is layered with thick, golden dulce de leche, fresh banana slices, and a billowy cloud of lightly sweetened whipped cream. The flavors come together into a showstopping yet easy dessert ideal for entertaining.
Banoffee pie is a classic British dessert that pairs caramel-forward dulce de leche with bananas and whipped cream. The name says it all: banana + toffee = banoffee.
Here it’s reimagined as a tart with a warm, buttery Biscoff cookie crumb crust that contributes a hint of cinnamon and a pleasant crunch to contrast the smooth filling.
A few notes on this recipe:
- Press-in crust: No rolling or chilling required—just pulse cookies with butter, press, and bake. For a chocolate base, substitute a chocolate cookie crust.
- Great for entertaining: Minimal oven time and no advanced pastry skills make this an easy make-ahead dessert for any season.
- Dulce de leche: Store-bought works well, but homemade is easy and delicious. For a thick, pastry-style consistency, cook until deep golden and spreadable.
- Versatile filling: Dulce de leche can also be used in desserts like alfajores, mousse, or a no-bake icebox cake.
Yield
This recipe makes:
– One 9.5-inch tart
– Or four 4-inch mini banoffee tarts (omit the large banana garnish)
– Or eight 2.6-inch tartlets (omit the large banana garnish and chop the banana to top each tartlet).
Ingredients
Simple ingredients combine for a rich, layered dessert.
Ingredient spotlight: dulce de leche
Dulce de leche is the caramel center of this tart. You can use a high-quality store-bought version, or make your own using a pressure cooker, slow cooker, or stovetop method. For this tart, aim for a thick, spreadable consistency.
Instructions
Photos give quick visual cues; the recipe card below contains the full ingredient amounts and step-by-step instructions.
Mix ground Biscoff cookies with melted butter, press into the base and sides of a tart pan, and bake 10–12 minutes. Let cool completely.
Spread a thick, even layer of dulce de leche over the cooled crust.
Press the crumbs firmly enough that the crust holds together, but not so hard it becomes dense. Aim for medium pressure—firm and sliceable.
Slice bananas into ½-inch rounds and arrange them in a single layer over the dulce de leche.
In a mixing bowl, combine chilled heavy cream, powdered sugar, and vanilla extract.
Whip on medium speed until medium peaks form; the cream should hold shape but remain soft.
Spoon or spread the whipped cream over the banana layer, leaving about a 1-inch border so the banana and caramel peek through.
Split one banana lengthwise and place the halves cut-side up on the whipped cream for garnish. Brush the cut sides with a thinned dulce de leche mixture to slow browning and add gloss.
Finish with Biscoff cookie crumbles, chocolate shavings, and a drizzle of the thinned dulce de leche just before serving.
Brushing the banana halves with a diluted dulce de leche gives them color and helps prevent browning while adding flavor.
More recipes
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Dulce De Leche Mousse
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Alfajores de Maicena (Argentine Dulce de Leche Cookies)
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Chocotorta (Argentinian Chocolate Icebox Cake)
-
Crostata di Marmellata (Italian Jam Tart)
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📖 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
- 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
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Place a rack in the center of the oven and preheat to 350°F (177°C).
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Process cookies in a food processor until finely ground. Add melted butter and pulse until combined.
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Press the crumb mixture into the base and up the sides of a 9.5-inch (24 cm) tart pan. Place the pan on a baking sheet.
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Bake 10–12 minutes. Remove and cool completely.
Prepare Fillings and Toppings
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In a small bowl, thin 1 tablespoon dulce de leche with 2–3 teaspoons cream until pourable and set aside for drizzling and brushing.
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Peel and slice three bananas into ½-inch rounds and set aside.
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Carefully slice the remaining banana in half lengthwise to use as a decorative garnish; set aside.
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Whip the heavy cream, powdered sugar, and vanilla on medium speed until medium peaks form. The cream should hold shape but remain soft.
Assemble the Tart
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Spread the dulce de leche evenly over the cooled crust.
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Arrange the banana rounds in a single layer over the dulce de leche.
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Spoon the whipped cream over the bananas, spreading gently and leaving about a 1-inch border so some banana and caramel show.
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Place the long banana halves on top, brush cut sides with the thinned dulce de leche to prevent browning, and sprinkle with chocolate shavings and Biscoff crumbs. Drizzle remaining dulce de leche before serving.
NOTES
- Grind the Biscoff cookies finely in a food processor, or place them in a zip-top bag and crush with a rolling pin.
- If you plan to garnish with extra Biscoff crumbles, you may need an additional package beyond what’s used for the crust.
For the filling:
- If buying dulce de leche, look for a thicker bakery-style or pastry-style jar for the best spreadable texture.
- Use bananas that are ripe but still firm to avoid a mushy texture.
Storage & make-ahead:
- Bake and freeze the crust up to a month ahead; thaw completely before assembling.
- You can purchase dulce de leche or make it ahead and keep it sealed until use.
- For best presentation, assemble the tart the day you plan to serve it. Store leftovers in the refrigerator for up to 2 days.