10 recipes for this sophisticated and tasty dessert

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Surely you’ve seen around pictures of this beautiful pie. Original from the UK, the banoffee recently conquered the taste of the Brazilians. With a crispy dough, lots of dulce de leche, banana and whipped cream this pie is the perfect dessert that combines flavor, practicality and beauty. Want to learn how to make it? Check out some of the tastiest banoffee recipes below!

1. Easy Banoffee

Ingredients for the dough

• 300 g cornstarch biscuits
• 100 g butter at room temperature
• 5 to 10 tablespoons of water

Ingredients for the filling

• 1 can of condensed milk
• 4 to 6 plantains cut in half vertically

Ingredients for the topping

• 400 ml whipping cream
• 60 g powdered milk and/or 1 dessertspoon emulsifier (optional)
• Cocoa powder or cinnamon to taste

Directions

1. Using a food processor or blender, crush the crackers into a fine flour. Then, place it in a bowl and add the butter and water;
2. Mix the ingredients until everything is incorporated and you can shape the dough with your hands. Knead the dough until you can get it all together, forming a ball. If you feel it is still crumbly, add a little more water;
3. Spread the dough evenly in a removable bottom pan, briefly rising with the dough to the sides of the pan;
4. Place the dough in the freezer for approximately 15 minutes;
5. For the filling, completely remove the label from the can of condensed milk. Place the can upright in a pressure cooker. Fill the pot with water until it is two fingers above the can, cover the pot, and bring to a boil. Cook for 40 minutes after the pressure has built up;
6. Wait until the pot loses pressure, remove the can carefully and let it cool completely. If you prefer, you may also use ready-made dulce de leche;
7. With the dulce de leche at room temperature, spread it evenly all over the dough. Then distribute the banana strips on top until the whole form is filled;
8. For the topping, with the aid of a mixer beat the chantilly whipping cream well chilled, until a consistent point is obtained. If your whipping cream does not get a good consistency, if desired, you may add 60g of powdered milk, or a dessert spoon of emulsifier to help;
9. Distribute the whipped cream evenly over the bananas and place in the freezer for 2 hours. Then refrigerate for at least 6 hours;
10. Unmold the pie, sprinkle cocoa powder or cinnamon on top and enjoy the banoffee!

2. Banoffee with lemon

Ingredients for the dough

• 350 g cornstarch biscuits
• 5 tablespoons melted butter

Ingredients for the filling

• 800 g dulce de leche
• 6 to 8 sliced plantains
• Juice of half a lemon

Ingredients for the topping

• 250 ml ready mix for whipping cream
• Cinnamon powder to taste

Directions

1. Using a food processor or blender, crush the crackers into a fine flour;
2. Then add the butter and let it beat still in the processor until the flour incorporates the butter;
3. Spread the dough evenly in a removable bottom pan, rising with it to the sides of the pan;
4. Bake in preheated oven at 180 degrees for about 15 minutes;
5. With the dough baked and cold, spread the dulce de leche evenly over it;
6. Chop the bananas into slices, and in a bowl mix them with the juice of half a lemon. Then distribute the bananas over the dulce de leche. Cover the pie with plastic wrap and refrigerate for a few minutes;
7. In a mixer beat the mixture for whipping cream, until consistent. It is important that the mixture should be well chilled;
8. Remove the pie from the refrigerator and cover the bananas with the whipping cream;
9. Unmold the pie, and to finish sprinkle cinnamon powder over the recipe and it’s ready to taste!

3. Banoffee with cocoa

Ingredients for the dough

• 225 g cornstarch crackers
• 90 g melted butter or margarine

Ingredients for the filling

• 1 can of condensed milk
• 3 bananas cut in half vertically

Ingredients for the topping

• 200 ml whipping cream or fresh cream
• Cinnamon powder to taste

Directions

1. In a food processor or blender, crush the crackers into a fine flour;
2. Then add the butter and beat until you get a point where you can shape the dough, similar to wet sand;
3. Spread the dough evenly in a removable bottom pan, rising with the dough to the sides of the pan;
4. Bake in preheated oven at 200 degrees for about 5 minutes. Then take the dough to the freezer;
5. For the filling, completely remove the label from the can of condensed milk. Place the can upright in a pressure cooker. Fill the can with water until it covers the can, cover the can, and bring to a boil. After the pressure has built up, cook for another 30 minutes;
6. Wait until the pot loses pressure, remove the can carefully, and let it cool completely in a bowl of cold water. If you prefer, you can also use ready-made dulce de leche;
7. With the aid of a mixer beat the whipping cream or fresh cream until consistent. It is important that the liquid should be well chilled at the time of whipping;
8. Remove the dough from the refrigerator and begin assembling. Start by distributing the dulce de leche evenly throughout the dough. Then add the banana slices and top everything off with the whipped cream;
9. Return the pie to the refrigerator for at least 3 hours, or in the freezer for 1 hour;
10. To finish, unmold the pie and sprinkle cocoa powder on top. Serve the banoffee chilled!

4. Banoffee with dark chocolate

Ingredients for the dough

• 400 g malted milk wafer or cornstarch biscuit
• 180 g melted unsalted butter

Ingredients for the filling

• 200 g dark chocolate
• 650 g dulce de leche
• 5 bananas cut in half vertically
• Juice of one lemon

Ingredients for the topping

• 250 ml fresh cream
• 2 tablespoons sugar
• Grated chocolate to taste

Directions

1. Crush the crackers in a mixer or blender until you get a fine flour. Then, place it in a bowl and add the butter. Mix the ingredients together until everything comes together and you can shape the dough with your hands;
2. In a removable bottom baking pan, spread the dough evenly, rising with it to the sides of the pan;
3. Place in freezer for about 30 minutes. After this time, bake in a preheated oven for about 15 minutes;
4. Place the chocolate chips in a glass bowl. You may melt it in a bain-marie or in the microwave. If microwave, place the bowl with the chocolate for 30 seconds, remove and stir. Repeat the process until the chocolate is completely melted, always being careful not to burn yourself;
5. Pour the melted chocolate all over the pie dough, and with the aid of a spoon or brush drag to the edges. Then take the pie to the freezer for 10 minutes;
6. Remove the dough from the freezer and begin assembling. Start by distributing the dulce de leche evenly throughout the dough. Then add the banana slices, pressing lightly so they sink into the dulce de leche;
7. Brush the lemon juice over the bananas so that they will not darken, and set the pie aside;
8. With the aid of a mixer, beat fresh cream with the sugar until consistent. If desired, you may use ready whipped cream. It is important that the liquid be well chilled at the time of whipping;
9. Distribute the whipping cream over the whole pie, making an even layer. Finish with some chocolate shavings of your choice and enjoy the banoffee!

5. Banoffee on a platter

Ingredients for the dough

• 270 g cornstarch biscuit
• 200 g melted unsalted butter
• 1 teaspoon ground cinnamon

Ingredients for the filling

• 600 g dulce de leche
• 6 sliced plantains

Ingredients for the topping

• 600 g cream or fresh cream
• ¼ cup caster sugar
• Cinnamon powder to taste

Directions

1. In a food processor or blender, grind the crackers into a fine flour. Then place it in a bowl, and add the butter and cinnamon powder;
2. Stir the ingredients until everything is incorporated and you can shape the dough with your hands;
3. On a platter, distribute all the dough by pressing it to form an even layer. Bake in a preheated oven at 180 degrees for about 10 minutes;
4. When the dough is cold, add the dulce de leche, spreading well, then add the bananas and set aside;
5. In a mixer beat the cream and sugar at medium speed for 30 seconds, or until consistent;
6. Cover the pie with cream, and to finish sprinkle a little cinnamon powder on top. If you wish, refrigerate for a few minutes, and your banoffee is ready!

6. Banoffee with cream

Ingredients for the dough

• 250 g cornstarch biscuits
• 1 cup of butter
• 1 tablespoon cinnamon powder

Ingredients for the filling

• 600 g dulce de leche
• Sliced bananas to taste

Ingredients for the topping

• 600 g cream
• ¼ cup caster sugar
• Cinnamon powder to taste

Directions

1. Crush the crackers in a blender or food processor until you get a fine flour. Then put it in a bowl, and add the butter and cinnamon. Mix the ingredients together until everything is incorporated and you can shape the dough with your hands;
2. Distribute the dough in a baking pan with a removable bottom, pressing it so that it is uniform. Then make holes in the dough with the help of a fork;
3. Bake the dough in a preheated oven at 180 degrees for about 10 to 15 minutes;
4. When the dough is cold, start the filling with a layer of dulce de leche followed by a layer of banana, and refrigerate for a few minutes;
5. For the covering, beat the cream with the sugar in a mixer at medium speed, until the cream doubles in volume and is consistent;
6. Spread the cream delicately over the rendang and finish by sprinkling a little cinnamon powder. Refrigerate for 1 hour and enjoy!

7. Banoffee in the cup of happiness

Ingredients for the farofa

• 150 g cornstarch crackers
• 50 g melted salted butter

Ingredients for the filling

• 200 ml whipping cream mix
• 400 g dulce de leche
• Sliced plantain

Ingredients for the topping

• 200 ml whipping cream mix
• 20 g powdered milk
• 50 g condensed milk
• Cinnamon powder to taste

Directions

1. Crush the cornstarch biscuit until it becomes a flour. In a bowl, place the farofa and the butter and mix well until the ingredients are incorporated and have an aspect of wet sand and set aside;
2. For the dulce de leche mousse, in a mixer beat 200 ml of the mixture for the whipping cream until it becomes consistent;
3. Then gradually add part of the dulce de leche to the whipping cream, and leave beating until firm and creamy. Put the mousse into a piping bag and set aside. It is important to reserve some of the pure dulce de leche for later use;
4. For the topping, beat the other 200 ml of whipping cream, again until it doubles in volume and becomes consistent;
5. Add the powdered milk and condensed milk, stir gently with a spatula, and leave to beat in the mixer until the ingredients are incorporated. Pour into a piping bag with a pitanga nozzle for a better finish;
6. Start assembling the glass, making the first layer with cookie farofa, press gently to leave uniform. Then add the dulce de leche mousse, and a layer of pure dulce de leche;
7. Begin the banana layer by placing a few slices sticking to the glass, and then fill in the middle. For each glass, you will use an average of 1 banana;
8. Finally, add a generous layer of whipped cream, and sprinkle a little cinnamon powder on top;
9. Savour this delight!

8. Gluten free banoffee

Ingredients for the dough

• 100 g butter
• 1 cup demerara sugar
• 1 ¼ cup rice flour or oat flour
• ¾ cup almond flour
• 1 egg

Ingredients for the filling

• 25 g butter
• Coconut oil to taste
• Diced plantain to taste
• Brown or demerara sugar to taste
• Cinnamon powder to taste
• Dulce de leche to taste

Ingredients for the topping

• 2 egg whites
• ¼ cup demerara sugar
• 2 teaspoons cream of tartar

Directions

1. In a bowl, place the butter, sugar, rice flour and almond flour and mix well, preferably with your hands;
2. Then add the egg, and stir until it is incorporated in the dough. The dough needs to get to a soft point where you can shape it with your hands;
3. Distribute the dough over a removable-bottomed baking pan. Move it up the sides of the baking pan, pressing down so that it is not too thick;
4. With a fork make some holes in the dough and bake it in a preheated oven at 180 degrees for about 15 minutes, or until golden brown. Remove from oven and set aside;
5. To caramelize the bananas, in a frying pan put a little butter and coconut oil. Then add the bananas, sugar and cinnamon and let it caramelize;
6. Start assembling the pie making a layer of dulce de leche and a layer of caramelized bananas, and set aside;
7. In a bowl, add the egg whites and sugar, and place in a water bath, stirring with a whisk until the sugar crystals are completely dissolved. Take care not to let the egg whites cook, they must not exceed 60 degrees;
8. Take the egg whites to the mixer. Add the cream of tartar and beat until the meringue is consistent;
9. Unmold the pie and cover with a generous layer of Swiss meringue. If you have a kitchen blowtorch and wish, you may use it over the meringue to give a different effect, but this is optional;
10. Serve as desired!

9. Banoffee low carb

Ingredients for the dough

• 3 tablespoons butter at room temperature
• 1 cup almond flour
• ¼ cup oat flour
• ½ cup coconut flour or peanut flour
• 1 egg white
• 2 tablespoons xylitol

Ingredients for the filling

• 300 g sugar free dulce de leche
• 5 sliced ripe bananas

Ingredients for the topping

• ½ bottle of fresh cream
• 1 or 2 tablespoons of xylitol
• 1 tablespoon cinnamon powder
• 2 cinnamon sticks (optional)

Directions

1. In a blender or food processor, beat the butter, almond flour, oat flour, coconut flour, egg white, and xylitol until ingredients are incorporated, and dough can be shaped with your hands;
2. Open the dough in a silicone or removable-bottomed baking pan, press it gently to make it uniform, and then poke a few small holes in it with a fork;
3. Bake in a preheated oven at 200 degrees for about 15 minutes or until golden brown. After baking, remove from oven and let cool for 10 minutes;
4. With the dough cooler, start assembling the pie. Make a first layer of dulce de leche, spreading it evenly, add the sliced bananas and set aside;
5. For the whipping cream, beat the fresh cream until it is consistent, then add the xylitol to your taste;
6. Cover the pie with a layer of whipped cream, sprinkle a little cinnamon powder on top and if desired finish with the cinnamon sticks to decorate;
7. Refrigerate for about 4 hours to firm the dough, and enjoy this delight!

10. Vegan Banoffee

Ingredients for the dough

• 200 g cornstarch biscuits
• 2 tablespoons oil
• 2 to 3 tablespoons vegetable milk of your choice

Ingredients for the filling

• 1 cup cashew nuts (can substitute with peanuts or almonds)
• Hot water
• 1 ½ cups sugar
• 150 ml warm water
• 1 teaspoon agar-agar (optional)
• 100 ml water (for the agar-agar)
• 2 sliced plantains

Ingredients for the filling

• 150 ml of iced vegetable milk of your choice
• ¾ cup sugar
• 1 tablespoon emulsifier
• Powdered chocolate or dark chocolate chips to taste

Directions

1. Crush the crackers in a blender or food processor until you get a flour. Then add the oil and milk. Mix the ingredients until everything is incorporated and it has a wet sand texture;
2. Grease a removable bottomed baking pan with a little oil, and distribute the dough evenly, shaping it on the bottom, and sides of the baking pan. Bake in a preheated oven at 200 degrees for about 12 minutes;
3. Leave the chestnuts in a bowl of hot water for about 15 minutes;
4. In a saucepan, put the sugar and let it melt until it turns to caramel. Then add the 150 ml of warm water and stir until completely dissolved, and let it cool for a few minutes;
5. In a blender, place the chestnuts without the water and the caramel syrup. Leave to beat for 2 minutes until a homogeneous mixture is obtained;
6. If you wish your dulce de leche to be consistent, in a saucepan add 100 ml of water and the agar-agar, and let it boil for 2 minutes to dissolve it well. Then, pour it into the blender with the dulce de leche, and blend some more to mix it up. This step is optional;
7. Pour the dulce de leche over the dough and refrigerate for 1 hour. After this time, distribute the banana slices over the dulce de leche and set aside;
8. In a mixer, beat the milk, sugar and emulsifier until the consistency of whipping cream. Then spread over your pie with a spoon, filling all the spaces and making a few peaks to decorate;
9. Take it to the fridge for at least 2 hours, unmold, sprinkle some chocolate powder or dark chocolate shavings and serve yourself with this tasty recipe!

With so many delicious ingredients, it’s hard not to like a dessert like this. Try making it at home, you can serve it as a dessert for a meal and even sell it to make an extra income. And if you wish, check out these wonderful vegan brownie recipes too!