Banoffee Tarts recipe! This delicious treat is everything I adore about desserts: sweet, creamy, and ridiculously easy to make. Crisp tart shells filled with velvety dulce de leche (that you can make with just a can of sweetened condensed milk!), topped with perfectly ripe banana slices, and crowned with a cloud of vanilla bean whipped cream.
Whether you’re making these for a dinner party, so perfect for entertaining! Or just a quiet moment of self care, they’re guaranteed to impress. For this version, I’m keeping it super simple by using store-bought tart shells because sometimes, life calls for shortcuts, and banoffee tartlets are way too cute. But if you’re feeling like you want to make your own, you can totally make my press in crust recipe, or check out this tart shell recipe Either way, these little tarts are pure magic.
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Why you'll love this recipe for banoffee tart
- Ease: Using graham cracker crust or store-bought tart shells and simple ingredients keeps this recipe quick and stress free. The tart shells from ifiGOURMET Provisions have incredible rich Swiss butter flavor and a wonderful texture, perfect for filling.
- Taste: The combination of sweet dulce de leche, ripe bananas, and creamy whipped cream is a flavor match made in heaven. If you love bananas, check out my chocolate chunk banana muffins!
- Textures: The crisp tart shell, smooth dulce de leche, soft bananas, and airy vanilla whipped cream create a dreamy medley of textures. If you're a fan of crisp buttery baked goods, check out my apricot tart recipe and cinnamon shortbread!
How do you pronounce banoffee?
Banoffee is pronounced buh-NOFF-ee. It’s a mashup of banana and toffee!
Equipment
A slow cooker is a must if you want to make your own dulce de leche. Using a slow cooker is the safest way to make it and easiest in my opinion!
Banana Caramel Tart Ingredients
What you'll need for easy banoffee tarts:
- Sweetened Condensed Milk: Slowly cook in a slow cooker to transform it into luscious homemade dulce de leche. If you can find store bought dulce de leche, feel free to use that instead! I use sweetened condensed milk in my graham cracker crust lemon bars!
- Bananas: Choose the ripeness level you prefer. Riper bananas add more sweetness, while slightly less ripe ones hold shape better. Check out my banana bread with streusel topping too!
- Whipped Cream: Homemade whipped cream is a game-changer. It’s fresher, stays stable longer, and tastes so much better than store bought. A little powdered sugar helps sweeten it and keeps it stable. Vanilla bean paste makes it magical!
- Tart Shells: I used tart shells from ifiGOURMET Provisions. They’re a fantastic shortcut that saves time without compromising flavor.
See recipe card below or quantities.
Substitutions
Variations on banoffee tart wtih condensed milk:
- Nuts: Add a sprinkle of chopped nuts for extra crunch. Pecans or walnuts with banana is a classic combo! Check out my banana pecan bread if you like that combo!
- Chocolate: Drizzle with melted chocolate or add chocolate shavings on top to make the tarts look extra pretty! Chocolate banoffee tart sounds amazing.
- Espresso: Mix in a dash of espresso powder with the dulce de leche for a coffee twist.
- Crust: Use a Biscoff crust instead of graham cracker for a different base. Biscoff Banana is dreamy! Check out my salted caramel cheesecake if you like graham cracker crust!
How to make Banoffee Pie!
Let's make banoffee tarts!
Step 1. Place the unopened cans of sweetened condensed milk (take the label off) in a slow cooker on their sides.
Step 2. Pour water over the cans, make sure the cans are completely covered. There should be 2-3 inches of water above the cans.
Step 3. Place the lid on top. Set the slow cooker on low for 10 hours. Remove the cans with tongs after 10 hours - the water will be very hot!
Step 4. Do NOT open the cans while HOT, they can explode! Submerge the cans into cold water or run under cold water holding with tongs.
Step 5. Open the cans when they are cooled down. Transfer the dulce de leche into airtight container, mix in the salt and vanilla extract until combined. Refrigerate until cold and ready to use.
Step 6. Using a stand mixer or hand mixer Beat the heavy cream, powdered sugar, and vanilla until soft peaks form. Adjust the sweetness to your liking.
Fill the mini tartlets or a 9 inch tart pan with a graham cracker crust.
Hint: Make the tart or tartlets the day you are going to enjoy them, that way the bananas will be as fresh as possible.
Pro tips
- Sweetened Condensed Milk: Place the cans in the slow cooker on their sides, cover with water, make sure the cans are fully covered. The water should be 2 inches above the cans.
- Whipped Cream: Don’t overwhip the cream—stop when it forms soft peaks. I love using vanilla bean paste to make it extra delicious.
- Bananas: Slice them thick enough to hold their texture and flavor in each bite.
- Vanilla and Salt: Do not skip adding the vanilla and salt, it really makes the dulce de leche flavor pop, just like my caramel cornflake clusters!
FAQs
It is a delicious dessert made with some sort of crust, either pastry or graham cracker crust, filled with dulce de leche, bananas, and whipped cream! It's basically a caramel banana tart but better!
Dulce de leche is a thick, creamy caramel like spread made by slowly simmering sweetened milk until it turns golden brown and rich. It’s got this amazing sweet, nutty flavor from the sugars caramelizing, and it’s crazy versatile, spread it on toast, drizzle it over ice cream, or just eat it by the spoonful. A total dessert staple in Latin America, it translates to “sweet of milk,” and honestly, that’s exactly what it tastes like.
The name "banoffee" is a blend of "banana" and "toffee," highlighting its main flavors. Often topped with whipped cream and sometimes chocolate shavings, it's rich, sweet, and utterly indulgent.
A little bit of lemon juice helps! Don't use a lot, just a tiny bit to coat. I recommend making the tart or tarts the day you are going to enjoy them!
Storage
Refrigerator: These tarts stay fresh for 2-3 days when stored in an airtight container.
Room Temperature: Not recommended due to the whipped cream and bananas.
Freezer: For a make ahead option you can freeze the tart shell and fill before serving.
Related
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📖 Recipe
Banoffee Tart
Equipment
- slow cooker if you plan on making the dulce de leche
- Handheld or stand mixer
- Measuring Spoons
- Measuring cups or kitchen scale
- 9 inch tart pan if not making tartlets
Ingredients
Graham Cracker Crust
- 1 and ½ cups (150 grams) graham cracker crumbs
- 1 teaspoon cinnamon
- 3 tablespoons granulated sugar
- 7 tablespoons (100 grams) salted butter, melted (add ¼ teaspoon of kosher salt if you do not have salted butter)
Banoffee Tart Filling (Dulce De Leche)
- 2 cans sweetened condensed milk each can is 14 oz (397 grams) use one can if making one 9 inch tart
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
Banoffee Tarts
- 24 small tart shells store bought or graham cracker crust recipe from above. I used Sweet Filigrano Tartlets from ifiGourmet Provisions
- 1 cup (220 grams) heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla bean paste can also use extract
- 4 bananas sliced ½ inch thick
Instructions
Graham Cracker Crust
- Crush graham crackers into fine crumbs using a food processor or blender. In a medium bowl, mix together the graham cracker crumbs, cinnamon, and granulated sugar. Pour in the melted butter and mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of the pan you're using to form an even crust. Chill in the refrigerator until ready to use.
Dulce De Leche
- Place the unopened cans of sweetened condensed milk (take the label off) in a slow cooker on their sides.
- Pour water over the cans, make sure the cans are completely covered. There should be 2-3 inches of water above the cans.
- Place the lid on top. Set the slow cooker on low for 10 hours.
- Remove the cans with tongs after 10 hours - the water will be very hot!
- Do NOT open the cans while HOT, they can explode! Submerge the cans into cold water or run under cold water holding with tongs.
- Open the cans when they are cooled down. Transfer the dulce de leche into airtight container, mix in the salt and vanilla extract (don't skip this) until combined. Refrigerate until cold and ready to use.
Assembling the Banoffee Tarts
- Using a stand mixer or handheld mixer, beat the heavy cream, powdered sugar, and vanilla until soft peaks form. Adjust the sweetness to your liking.
- Place 2 tablespoons of dulce de leche into each tart shell (the amount will depend on how big your tart shells are) If you are using a 9 inch tart pan, spread the entire can of dulce de leche in an even layer over the cooled crust.
- Place as many slices of banana as you can fit on top, top with whipped cream and sprinkle some crumbs on top for decor!
- See storage in notes below
Chris says
The homemade dulce de leche is a game changer!!
Sarah says
These were seriously so easy to make and delicious! Will definitely make again!
Amanda says
I love hearing that!! Thank you for leaving a review 🙂
Helen says
I made the dulce de leche in the crockpot following your way I’m never going back to store bought!!!
Amanda says
woohoo!! I love hearing that!!! thanks so much Helen