Banoffee Pie Desserts
Prep time: 
Total time: 
Serves: 4
  • 330g (or 1 cup) of homemade dulce the leche
  • 8 digestive biscuits or graham crackers
  • 240ml (or 1 cup) whipping cream
  • 5 tablespoons of granulated sugar (or sweeten the whipping cream to taste)
  • 2 ripe bananas
  • dark chocolate to grate over the top
  1. Get 4 pretty serving glasses or bowls ready. Each of the glasses I used could hold 200ml (or ¾ cup and 4 teaspoons) of water.
  2. In the bowl of a double boiler, gently heat the dulce de leche until runny, but not hot. You don't want the whipping cream to melt once you plop it on top of your dulce de leche layer.
  3. Crumble 1 digestive biscuit or graham cracker into each of the serving glasses. Top with 2 tablespoons of the runny dulce de leche. Set aside while you make the banana filling.
  4. In a medium-sized bowl, whip together the whipping cream and sugar until it holds stiff peaks. Transfer half of the whipped cream to a piping bag fitted with a large star tip.
  5. Peel the bananas and cut them in half lenghtwise. Cut each half in small pieces and add the banana pieces to the whipped cream in the bowl. Using a rubber spatula, fold the banana into the cream.
  6. Plop spoonfuls of the banana and cream mixture on top of the dulce de leche layer in the serving glasses, until the banana layer is about 1-cm or half an inch thick. Smooth the cream layer down with a spoon, trying to push the cream up against the sides of the glass to make it look pretty. By now, the sides of the glasses are probably a bit mucky. Use a paper towel wrapped around your index finger to clean them up a bit.
  7. Next, crumble the remaining biscuits into the serving glasses (1 in each glass), spoon in 2 more tablespoons of the dulce de leche and divide the remaining cream mixture over the glasses.
  8. Pipe a soft, whipped cream rose on top of each dessert, covering the cream mixture completely. Grate some dark chocolate over the top of each dessert and serve immediately!
  9. Can be made up to 12 hours ahead and kept in the fridge until ready to serve
Recipe by The Tough Cookie at