10 delicious, practical and beautiful banoffee recipes to try

Surely you’ve seen pictures of this beautiful pie around. Originally from the United Kingdom, banoffee has recently conquered the taste of Brazilians. With a crunchy 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 it’s done? Check out some of the tastiest banoffee recipes below!

1. Easy banoffee

Ingredients for the dough

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

Ingredients for the stuffing

1 can of condensed milk
4 to 6 bananas, halved vertically

Ingredients for the topping

400 ml of whipped cream
60 g powdered milk and/or 1 dessert spoon of emulsifier (optional)
Cocoa powder or cinnamon to taste

Preparation mode

With the help of a food processor or blender, crush the cookies until you obtain a fine flour. Then put it in a bowl and add the butter and water;
Mix the ingredients until everything is incorporated and you can shape the dough with your hands. Knead the dough until you get it all together, forming a ball. If you feel it is still crumbling, add a little more water;
Spread the dough evenly in a form with a removable bottom, rising briefly with the dough to the sides of the form;
Place the dough in the freezer for approximately 15 minutes;
For the filling, completely remove the label from the can of condensed milk. Place the can upright in a pressure cooker. Fill the pan with water until it is two fingers above the can, cover the pan and take it to the fire. Let it cook for 40 minutes after getting pressure;
Wait until the pot loses pressure, carefully remove the can and let it cool completely. If you prefer, you can also use ready-made dulce de leche;
With the dulce de leche at room temperature, spread evenly throughout the dough. Then distribute the banana strips on top, until the entire shape is complete;
For the topping, with the help of an electric mixer, beat the whipped cream well chilled, until you get a consistent point. If your whipped cream does not acquire a good consistency, if you wish, you can add 60g of powdered milk, or a dessert spoon of emulsifier to help;
Spread the whipped cream evenly over the bananas and place in the freezer for 2 hours. Then take the fridge for at least 6 hours;
Unmold the pie, sprinkle cocoa powder or cinnamon on top and enjoy the banoffee!

2. Banoffee with lemon

Ingredients for the dough

350 g of cornstarch biscuits
5 tablespoons of melted butter

Ingredients for the stuffing

800 g of dulce de leche
6 to 8 small bananas, cut into slices
half lemon juice

Ingredients for the topping

250 ml of whipped cream ready mix
Cinnamon powder to taste

Preparation mode

With the aid of a food processor or blender, crush the cookie until you obtain a fine flour;
Then add the butter and let it beat in the food processor until the flour incorporates the butter;
Spread the dough evenly in a removable background form, moving it up the sides of the form;
Bake in a preheated oven at 180 degrees for approximately 15 minutes.
With the baked and cold dough, spread the dulce de leche evenly over it;
Cut 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 place in the fridge for a few minutes;
In a mixer, beat the mixture for the whipped cream, until you get a consistent point. It is important that the mixture is very cold;
Remove the pie from the fridge and cover the bananas with the whipped cream;
Unmold the pie, and to finish sprinkle cinnamon powder over the recipe and it’s ready to taste!

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3. Banoffee with cocoa

Ingredients for the dough

225 g of cornstarch biscuits
90 g melted butter or margarine

Ingredients for the stuffing

1 can of condensed milk
3 bananas, halved vertically

Ingredients for the topping

200 ml whipped cream or fresh cream
Cinnamon powder to taste

Preparation mode

In a food processor or blender, grind the cookies until you get a fine flour;
Then add the butter and let it beat until you get a point where you can shape the dough, similar to wet sand;
Spread the dough evenly in a removable background form, moving the dough up to the sides of the form;
Bake in a preheated oven at 200 degrees for approximately 5 minutes. Then take the dough to the freezer;
For the filling, completely remove the label from the can of condensed milk. Place the can upright in a pressure cooker. Fill the pan with water until it covers the can, cover the pan and put it on the fire. Once you get pressure, let it cook for another 30 minutes;
Wait until the pot loses pressure, carefully remove the can and let it cool completely in a container of cold water. If you prefer, you can also use dulce de leche ready;
With the help of a mixer, beat the whipped cream or fresh milk cream, until you get a consistent point. It is important that the liquid is very cold at the time of mixing;
Remove the dough from the fridge and start assembling. Start by distributing the dulce de leche evenly throughout the dough. Then add the banana slices and cover everything with the whipped cream;
Return the pie to the fridge for at least 3 hours, or the freezer for 1 hour.
Finally, unmold the pie and sprinkle cocoa powder on top. Serve the banoffee still chilled!

4. Banoffee with dark chocolate

Ingredients for the dough

400 g of malted milk or cornstarch biscuits
180 g melted unsalted butter

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Ingredients for the stuffing

200 g of dark chocolate
650 g of dulce de leche
5 bananas, halved vertically
juice of a lemon

Ingredients for the topping

250 ml fresh cream
2 tablespoons of sugar
grated chocolate to taste

Preparation mode

Grind the wafer in a mixer or blender until you get a fine flour. Then put it in a bowl and add the butter. Mix the ingredients until everything is incorporated and you can shape the dough with your hands;
In a removable bottom roast, spread the dough evenly, rising with it to the sides of the form;
Place in the freezer for about 30 minutes. After the time, take it to the preheated oven for approximately 15 minutes;
Place the chocolate chips in a glass bowl. You can melt it in a bain-marie or in the microwave. If you choose the microwave, place the bowl with the chocolate for 30 seconds, remove and stir. Repeat the process until the chocolate has completely melted, always being careful not to burn yourself;
Pour the melted chocolate all over the pie dough, and with the help of a spoon or brush, drag it to the edges. Then take the pie to the freezer for 10 minutes;
Remove the dough from the freezer and start assembling. Start by distributing the dulce de leche evenly throughout the dough. Then add the banana slices, pressing lightly so that they sink into the dulce de leche;
Brush the lemon juice over the bananas so they don’t brown, and reserve the pie;
With the aid of a mixer, beat the fresh cream with the sugar until you get a consistent point. If you wish, you can use ready-made whipped cream. It is important that the liquid is very cold at the time of mixing;
Spread the whipped cream over the entire pie, making an even layer. Finish with some chocolate shavings of your choice and enjoy the banoffee!

5. Banoffee on the platter

Ingredients for the dough

270 g of cornstarch biscuits
200 g melted unsalted butter
1 teaspoon cinnamon powder

Ingredients for the stuffing

600 g of dulce de leche
6 bananas, cut into rounds

Ingredients for the topping

600 g cream or fresh cream
¼ cup of granulated sugar
Cinnamon powder to taste

Preparation mode

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

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6. Banoffee with cream

Ingredients for the dough

250 g of cornstarch biscuits
1 teacup of butter
1 tablespoon of powdered cinnamon

Ingredients for the stuffing

600 g of dulce de leche
Bananas cut into slices to taste

Ingredients for the topping

600 g of cream
¼ cup of granulated sugar
Cinnamon powder to taste

Preparation mode

Grind the wafer 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 until everything is incorporated and you can shape the dough with your hands;
Distribute the dough in a roast with the removable base, squeezing so that it is uniform. Then poke holes in the dough with the help of a fork;
Take the dough in a preheated oven at 180 degrees for about 10 to 15 minutes;
With the cold dough, start the filling by making a layer of dulce de leche followed by a layer of banana, and take it to the fridge for a few minutes;
For the topping, beat the cream with the sugar in a mixer on medium speed, until the cream doubles in volume and is consistent;
Gently spread the cream over the turntable and finish by sprinkling a little cinnamon powder. Place in the fridge for 1 hour and enjoy!

7. Banoffee in the cup of happiness

Ingredients for the farofa

150 g of cornstarch biscuits
50 g melted salted butter

Ingredients for the stuffing

200 ml of whipped cream ready mix
400 g of dulce de leche
Sliced Silver Bananas

Ingredients for the topping

200 ml of whipped cream ready mix
20 g of powdered milk
50 g of condensed milk
Cinnamon powder to taste

Preparation mode

Grind the cornstarch biscuit until you get a flour. In a bowl, place the farofa and butter and mix well, until the ingredients are incorporated and look like wet sand and set aside;
For the dulce de leche mousse, in a mixer, beat 200 ml of the mixture for the whipped cream until it gains consistency;
Then gradually add part of the dulce de leche to the whipped cream, and whisk until you get a firm, creamy consistency. Place the mousse in a pastry bag and set aside. It is important to reserve part of the pure dulce de leche for later use;
For the topping, beat the other 200 ml of whipped cream, again until it doubles in volume and gets consistency;
Add the powdered milk and condensed milk, stir gently with a spatula, and let it beat in the mixer until the ingredients are incorporated. Place in a pastry bag with a cherry nozzle for a better finish;
Start assembling the cup by making the first…