Holiday dessert: banana, toffee and cream Holiday dessert: banana, toffee and cream

Sunday afternoon. I was lazily browsing through numerous food blogs, discovering ones I had never visited before, when I came upon this gorgeous, gorgeous no-cook dessert. The base is made with crushed digestive biscuits smothered with toffee sauce. Sliced bananas are added, then a dollop of whipped cream topped with grated milk chocolate.

My first instinct was what I fantastic way to feed a huge crowd! Make the toffee sauce ahead, keep in the fridge, warm just before serving and voila! The bananas can be sliced hours earlier too. To prevent discoloration, just toss in a little lemon juice, place in a covered container and keep in the fridge until needed.

Of course, I did some tweaking. Instead of digestive biscuits, I used toasted coconut (available in supermarkets). I like the very tropical combination of coconut and fruits, to be quite honest. And, instead of grated milk chocolate, I opted for shaved dark chocolate.

The result is amazing. It might look uber rich and the description might make this dessert seem cloyingly sweet but it isn’t. So long as you don’t pour in too much toffee sauce, everything is just dandy. For proper appreciation, make sure that every spoonful includes all the ingredients. The light and rather neutral tasting cream cuts into the thick and sweet toffee sauce, the dark chocolate provides a wonderful contrast in flavor, the crunchy coconut bits add a pleasant polarity to the creaminess of the ripe bananas. Holiday dessert: banana, toffee and cream

You can buy ready-made toffee sauce or make your own. I made my own. The recipe is given at the end of this post.

To make four glasses of this banana, toffee and cream dessert, you will need:


  • 4 ripe bananas (I used the lacatan variety), sliced
    8 tbsps. of toasted coconut
    12 tbsps. of toffee sauce (I suggest warm toffee sauce)
    whipped cream
    shaved dark chocolate


  1. Holiday dessert: banana, toffee and cream

    Place a tablespoonful of toasted coconut at the bottom of each of four glasses. Follow with a tablespoonful of toffee sauce. Add the sliced bananas then another tablespoonful of toasted coconut. Pour in two tablespoonfuls of toffee sauce. Top with whipped cream. Sprinkle with shaved dark chocolate.

Quick Notes

To make about a cup of toffee sauce, you will need:

1/2 c. of firmly packed dark brown sugar
2 tbsps. of butter
2 tbsps. of honey
1/2 c. of cream

Place the sugar, honey and butter in a pan. Set over medium-high heat and cook until the sugar melts completely. Stir to make a smooth mixture. Pour in the cream. Stir to combine. Heat until bubbles form along the edges. Turn off the heat.

Excess toffee sauce can be kept in the fridge in a covered container. Warm gently before use.

Cooking time (duration): 15 minutes

Number of servings (yield): 4

Meal type: dessert

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

20 Responses

  1. nadia says:

    Looks good!

    Just wondering, do you have tips on how to make whipped cream? whenever i try to make some, it always seems to just melt. How do you make yours? thanks!

    • Connie says:

      It’s actually more convenient for me to use whipped cream in canisters so I don’t have leftovers.

      But if you like to whip your own cream, chill the cream then whip in a chilled bowl. Also, place the chilled bowl over a larger bowl with lots of ice.

  2. raquel says:

    I was just about to check your website for ideas for bananas since we bought so much the other day. Will definitely make this tonight but might use Oreo cookies and dulce de leche since they’re all I have in the pantry at the moment.
    Nice presentation. Thanks Connie!

  3. Beth says:

    Oh! it’s like banana cream pie…..maybe I can use crushed graham for the base instead and add chopped toasted walnuts on top for some crunch!Thanks Ms. Connie!

  4. Girl, you’re quick! Love the idea of coconut in the mix. :-)

  5. Joy says:

    Ohh that looks so good.

  6. Seychelles Salinel says:

    hi.i just want to know what cream am i suppose to put in the toffee sauce.thanks.

  7. Loida Perez says:

    Hi Connie, I am just confused. What’s the difference between “whipping” and whipped cream”? Because,whenever I say “whipping cream”, my husband and daughter laugh at me and say “Mom, it is not whipping cream, it’s whipped cream”.

    • Connie says:

      Whipping cream is thick cream than CAN BE whipped so that it doubles in volume. They come in cans or cartons.

      Whipped cream is thick cream that has already been whipped. Usually comes in aerosol canisters.

  8. ana says:

    can i use white sugar instead of brown sugar?

  9. tere says:

    Hi. Is toasted coconut the same as dessicated coconut? Thanks for sharing your wonderful recipes. They make ordinary meal times into special ones!

  10. athena says:

    Ms. Connie, where can i find or how do i make toasted coconut? thanks

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