Banoffee Tart

Also known as a Banana split tart. Everyone goes bananas for this dessert. The combination of caramel and banana topped with whipped cream is simply irresistible. It’s easy to make and a guaranteed hit for any occasion. 

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Adjust Servings
1 1/2Cup all-purpose flour sifted
140grams butter softened or 4.9 oz
1/4Cup of water
1/3Cup Powdered Sugar
2 - 13.4 OZ Dulce de leche Caramel Can
2 - 3 Ripe Bananas Depending on the size
1/2juice of a lime
1Cup Whipping Cream
1/2Teaspoon Vanilla
2Tablespoons Powdered Sugar
Chocolate Shavings




In a bowl, mix the butter until it is soft and fluffy with a hand mixer. Add in the flour, and sugar and mix until you still have a few chunks in the dough. Little by little add in the water to moisten and continue kneading the dough manually until it's all perfectly combined.
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Cover the ball of dough with plastic and place it in the refrigerator for 30 minutes.
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Take out the dough and place it on your counter. Be sure to add some flour to your counter beforehand so it doesn't stick. Roll the dough into a circle, then transfer to a 9-inch pan. Press into the pan then dock the bottom and trim the edge. Freeze for about 30 minutes.
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With a fork pinch some holes into the dough so it doesn't rise, place a piece of parchment paper and fill the middle of the mold with beans or baking weights, so it doesn't lose its form.
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Preheat your oven to 375F then bake for about 25 - 30 minutes or until a light golden color, then reduce the oven temperature to 350F.
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Once it's ready, remove from the oven and let it cool.
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Spread the dulce de leche caramel evenly until you cover the tart base and create a layer.
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Cut the bananas into coins and place them in a layer on top of the caramel layer.
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Make the whipping cream, adding the powdered sugar and vanilla. Mix until it is stiff and ready to assemble.
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With a spatula spread the whipping cream over the bananas and sprinkle with chocolate shavings.
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Refrigerate the tart until ready to serve.
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I recommend serving it the same day or in 24 hours before the bananas turn brown. The lime juice will help but I do not recommend having it for 48 hours before serving.

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