Classic Banoffee Banana Tart
A heavenly combination of silky toffee caramel, fresh banana slices, and fluffy whipped cream resting on a buttery biscuit crust. This iconic no-fuss dessert comes together in minutes and never fails to impress.
🛒 Ingredients
12 servings
- 14 oz (400 g) dulce de leche or toffee caramel
- 10 ripe bananas, sliced into rounds
- 14 oz (400 g) heavy whipping cream
- 7 oz (200 g) finely crushed digestive biscuits or graham crackers
- 7 oz (200 g) unsalted butter or margarine, softened
- 1 teaspoon ground cinnamon
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Directions
- 1
Preheat the oven to 350 °F (180 °C).
- 2
Combine the crushed biscuits with the softened butter using your fingertips until a uniform, crumbly dough forms.
- 3
Press the mixture firmly into the base of a springform pan to create an even, compact crust.
- 4
Bake for 10 minutes, then remove from the oven and allow to cool completely.
- 5
Spread the dulce de leche evenly over the cooled crust using a spatula.
- 6
Arrange the banana slices in overlapping layers across the caramel.
- 7
Whip the heavy cream to stiff peaks and spread it gently over the banana layer.
- 8
Dust with cinnamon through a fine-mesh sieve for even, delicate coverage.
- 9
Refrigerate for at least 3 hours before unclipping the pan and serving chilled.
💡 Chef's Tip
For a deeper caramel flavour, use homemade dulce de leche. Digestive biscuits, Hobnobs, or graham crackers all work beautifully for the crust. Add a drizzle of dark chocolate for an extra indulgent finish.
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