Banoffee with Toffifee (known as Toffifay in the US) is such an underrated combination. The caramel, nougat, chocolate and hazelnut in Toffifee pair perfectly on top of the whipped cream, adding extra caramel and chocolatey goodness. The nougat also complements the banana and whipped cream so well. Overall, it’s a delicious upgrade to the classic banoffee. This recipe makes 24 servings and is made for a 25 x 35 cm pan (approximately 10 x 14 inches). It can be made incredibly simple by using store-bought Dulce De Leche, but you can also make the salted caramel yourself with cream, white & brown sugar, glucose syrup and flaky salt. If you prefer something quicker with less cleanup, store-bought Dulce De Leche works perfectly well. Don’t forget to refrigerate the banoffee before serving - this helps the caramel, biscuit base, and whipped cream firm up, giving the dessert better structure. Enjoy!
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Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Servings
24
24 servings
Crush the 400 g digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
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Melt 200 g butter in a saucepan or microwave.
Mix the melted butter thoroughly with the biscuit crumbs.
Press the mixture firmly and evenly into the lined tray (25x35cm for 24 servings). Refrigerate for at least 20–30 minutes until firm.
Spread dulce de leche evenly over the chilled biscuit base. Use a spatula to smooth it into an even layer.
Slice the bananas. Arrange the banana slices evenly over the caramel layer.
Whip the heavy crum until soft peaks. Mix in the powdered sugar and vanilla sugar.
Spread the whipped cream evenly over the bananas.
Refrigerate the cake for at least 1 hour before serving to allow it to set properly.
Chop some dark chocolate and sprinkle it on top. Add the Toffifee pieces chocolate side up. Now it's time to indulge!
