Chocolate, Banana and Caramel are heaven. Combine them yourself to make this very easy very delicious Banoffee dessert
This Banoffee Tart not only makes a great dessert, it also makes an Easter special treat. The kids are going to go mad for this one!
There is no baking because this has a chilled crumb crust, and it’s filled with caramel made from condensed milk. Do you love condensed milk? I try not to, but I love it! You can make this up to a day ahead then finish it just before serving!
The filling is caramel of course, then whipped cream, sliced bananas and shaved chocolate. It is very delicious and healthy too!. Ha not really only joking but it does have fresh fruit!
The base and caramel can be made up to a day ahead but the tart is finished only when you need. fresh bananas can’t be made ahead.
What are the main ingredients for making the tart?
- To start this off you’ll need a crumb crust. Use any plain biscuits you can get your hands on. Granita, butternut, Marie or graham crackers if you are in the US
These are crushed either in your processor or by hand with a plastic bage and rolling pin!
Add melted butter and press the crumbs into a 20 cm (8 in) cake tin with removable sides.
The secret to this is to start pressing the crumbs up the sides evenly before starting on the bottom.
Chill well. Leave in the fridge for at least 30 minutes
Now start with the caramel!
Caramel made with condensed milk and golden syrup is deliciooooousss.
Melt the butter and golden syrup and add the condensed milk.
Cook until bubbling, stirring continuously. Don’t reduce too much or it will set too hard.
Pour into the caramel into the shell and spread it out.
Finishing the Banoffee Tart
When ever you are ready to serve your Banoffee Tart you’ll need to whip cream, slice bananas and grated some lovely dark chocolate.
Woohoo. Here it is!
Love this idea? Try this one too.
It’s easy and fun. Try it for easter too!
Banoffee Tart. The easiest one yet
- 250 gm cookies granita,
- 125 gm butter
- 425 gm condensed milk 1 can
- 50 gm butter, cubed melted 2 1/2 Tablespoons
- 60 gm golden syrup 3 tablespoons
Cream and Banana filling
- 4-5 each bananas, firm
- 400 ml cream thickened or 35% butterfat
- 1 tsp vanilla
- 15 gm icing sugar 1 tablespoon
- 50 gm dark chocolate, grated
- Crush the biscuits in a food processor until you have fine crumbs then and add the melted butter. Process again to combine. The crumbs should stick together when squeezed.
- Press the crumbs into the springform cake tin taking them halfway up the sides. Once it is evenly around the sides, use the last crumbs to cover the bottom. Press down firmly. Refrigerate while you make the filling.
- Place the cubed butter and golden syrup into a saucepan stirring till melted
- Add the tin of condensed milk and stir on medium heat for approximately 5-8 minutes until the mixture bubbles, thickens and starts to change colour.
- Remove from the heat and cool for a couple of minutes before pouring into the chilled crumb crust.
- Refrigerate until cold and firm. The pie can be made up to this point and finished when you are ready.
Banana Cream Filling
- Put the cream, icing sugar and vanilla into a bowl and whip to firm peaks. Slice three bananas and mix them with the whipped cream. Spoon the mixture into the prepared tart case and smooth over
- Slice the remaining bananas and spread them over the top of the tart. Then grate the dark chocolate over to finish.
- If making ahead of time, toss the bananas in a small amount of lemon juice.
- This pie is very rich and you only need a small slice.
- Try using Lady Finger bananas as they don’t go brown