Banoffee tartlets

The origin of banoffee pie is British as its invention is claimed by Ian Dowding and Nigel Mackenzie of The Hungry Monk Restaurant. The term “banoffee” means a combination of banana and toffee.

casaveneracion.com Banoffee pie

A delicious and easy to prepare dessert. The only cooking involved is the making of the toffee. You can even make these banoffee tartlets entirely without cooking by using store-bought toffee or dulce de leche.

casaveneracion.com Banoffee pie

I made a mini single-serve version using tartlet pans with removable bottoms.

Ingredients

  • 1/2 c. of graham cracker crumbs
    1 tbsp. of melted butter
    1/2 tsp. of sugar
    a pinch of salt
    8 to 10 tbsps. of toffee (get the toffee recipe), preferably chilled
    1 banana, sliced into rings
    whipped cream
    cocoa powder

Instructions

  1. In a bowl, mix together the graham cracker crumbs, butter, sugar and salt.

    casaveneracion.com Banoffee pie crust

    Divide between the tartlet pans and press lightly to cover the sides and bottom in an even layer.

    Freeze the shells for about 15 minutes then carefully remove from the pans.

    casaveneracion.com Banoffee pie

    Fill the shells with toffee then top with banana slices. Add whipped cream and, finally, sprinkle with cocoa powder.

Cooking time (duration): 30 minutes, including freezing time for the shells

Number of servings (yield): 2

Meal type: dessert

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Comments

  1. Nikita says

    Nice!

    Where did you get the tartlet pans with removable bottoms? Do they come in different shapes and bigger sizes?

  2. says

    As always, your photos delight us because everything is just perfect: the oh so tempting banoffee tartlet sitting on the simply beautiful saucer, on top of the daintily ribbon-embroidered table cloth- picture perfect. And again, thanks for reminding us that one need not go over the top for those good desserts- this one is easy to make, yet so delightful.

  3. Connie says

    Yes, Maria, worth making again. :)

    Nikita, at Gourdo’s Gateway. I saw round ones but they were much smaller (taller though).

    Thank you, Crisma. Ah, the haggling that went with the purchase of that table cloth. hahaha Quite a story.

  4. Natz SM says

    Hello Ms. Connie,

    I have been wanting to make this dessert but would much prefer so a day in advance but i am afraid the browning bananas would be a problem.

    Would covering the bananas completely with the toffee prevent the bananas from browning? I think the usual calamansi juice might affect the final taste of the product.

  5. Natz SM says

    Ms. Connie,

    Ooops…
    I found the answer to the browning banana problem in the link for the toffee recipe.

    Thanks for this great entry!

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