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To Banoffee is a classic English pie that has become a national passion here! The combination of banana, dulce de leche and whipped cream is one of those that wins you over with the first spoonful. And the version on the crossbar It is even more practical, perfect for serving at meetings, family lunches or when you feel like having a more elaborate dessert without any complications.

If you want to learn how to make this delicious recipe with few ingredients and lots of flavor, come with me because the step-by-step instructions are quick and easy!

Ingredients

Basis:

1 packet of cornstarch biscuits (about 200g)
100g melted butter

Filling:

1 jar of dulce de leche (400g)
4 to 5 ripe bananas (silver or dwarf)

Cover:

400ml fresh cream or very cold cream
2 tablespoons sugar (or to taste)
1 teaspoon vanilla essence (optional)
Chocolate powder or chocolate shavings for decoration

Preparation:

1. Prepare the base

Crush the cornstarch biscuits in a blender or food processor until they become fine crumbs.
Mix with the melted butter until a moist dough forms.
Spread over the bottom of a dish (medium or small), pressing down well with a spoon.
Refrigerate for 15 to 20 minutes to set.

2. Add the dulce de leche

Remove the base from the refrigerator and spread the dulce de leche on top, forming an even layer.
Tip: if it is too firm, soften the dulce de leche with 2 tablespoons of cream.

3. Put the bananas

Cut the bananas into medium slices and place on top of the dulce de leche, covering the entire layer well.

4. Whip the whipped cream

In a very cold bowl, beat the fresh cream with the sugar and vanilla until stiff peaks form.
Spread gently over the bananas.

5. Finish with charm

Sprinkle cocoa powder on top (using a sieve) or decorate with chocolate shavings.

Leave it in the fridge

Take the banoffee on the platter in the fridge for at least 2 hours before serving. The colder it is, the firmer and tastier it will be!

Extra tips

Use ripe but firm banana — it shouldn't be too overcooked so it doesn't darken quickly.
You can swap the dulce de leche for brigadeiro de colher, ganache or homemade caramel, if you want to change things up.
For a crunchy touch, add chopped nuts between the layers!