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This Banoffee Bars recipe is a scrumptious layer after layer of goodness with shortbread, toffee, bananas, and a creamy layer of whipped cream. Better make a double batch, because these will be devoured fast! Love dessert bars? Try my magic bars, coconut bars or check out my whole archive of dessert bars and bar cookies!
Ok, What are Banoffee Bars?
The name is kind of a funny one and comes from a combination of the words banana and toffee, creating “banoffee”. This dessert originated in England in the 1970’s as a popular pie. It’s made with a graham cracker or shortbread crust and filled with bananas, caramel (or dulce de leche), and whipped cream. So delicious and addicting! Like many pies, this English dessert recipe has been adapted into bars for a fun twist on the original. If you love trying new recipes, this is for you!
How to Keep Bananas From Turning Brown After Slicing
To keep the layer of bananas from browning, the best thing to do is to place the slices of banana into a bowl of lemon juice. The acidity keeps the sugars from browning when introduced to the air.
How to Make Banoffee Bars
For full recipe details, including ingredients needed and measurements, see the printable recipe card down below. Here is step by step what you can expect when making these delightful dessert bars:
Preheat Oven + Prep Baking Dish
Preheat oven to 350° F. Line an 8×8 glass dish or metal baking pan with parchment paper and lightly spray with nonstick cooking spray. Set aside.
Make Shortbread Crust
In a large bowl, using an electric hand mixer (or stand mixer), combine the shortbread ingredients (softened butter, granulated sugar, all-purpose flour and vanilla extract) until dough forms into a thick shortbread consistency. Press shortbread mixture evenly into the bottom of prepared dish. Bake for 10 minutes.
Pour Sweetened Condensed Milk Over Top + Reduce Oven Temp
Remove from oven and create the caramel layer by gently pouring sweetened condensed milk evenly over hot cookie base. Reduce oven temperature to 325° F and bake 15-17 minutes more until milk darkens and turns into toffee.
Allow to Cool, Then Add Bananas + Whipped Cream
Remove from oven and cool to room temperature. Using the aluminum foil or parchment, lift bars out of glass dish. Slice bananas and place in an even layer over top of the toffee. Spread whipped cream over top of the bananas. Cut into square pieces and refrigerate. When ready to serve banoffee squares, drizzle caramel sauce over top using the back of a spoon.
Pro Tip: Using store-bought whipped cream is totally acceptable for this recipe. However, If you want to make your own, try my Whipped Cream recipe! Make sure you’re using COLD heavy whipping cream for best results.
Double This Recipe!
Since this recipe only makes an 8″x8″ square baking dish, you probably will find yourself needing to double it to feed your crowd, share with neighbors or have more for later! 😉 If doubling the recipe, I would suggest using a 9″x13″ baking dish.
Make Ahead + Storing Banoffee Bars
Making these Banoffee bars ahead of time a day or two is so easy! Simply assemble as mentioned above until its says to add the bananas and whipped cream. Cover with plastic wrap and leave in the fridge until ready to serve. When ready to serve, add the sliced bananas and whipped cream.
To store leftovers– I leave these in the square pan and just cover with plastic wrap and store in the fridge for 2-3 days. The bananas will start to brown but will still be fine to eat.
To Freeze– Banoffee bars freeze really well! Store in a freezer safe, airtight container for up to 3 months in the freezer. To thaw, place in the fridge overnight before serving.
Frequently Asked Questions
Yes! This recipe as is only makes an 8×8 baking dish. If you want to double this recipe, double all the ingredients and use a 9×13 baking dish.
Yes, Banoffee bars are made with either a shortbread crust or graham crackers. Or you could use crushed store-bought shortbread cookies.
Absolutely! Using store-bought cans of whipped cream is totally acceptable for this recipe. However, If you want to make your own, try my Whipped Cream recipe! Make sure you’re using COLD heavy whipping cream for best results.
If you have made whipped cream from scratch, it should be whipped until stiff peaks have formed. If yours is runny, it hasn’t been whipped long enough. Keep whipping until the right consistency is reached. Also be sure you’re using COLD heavy cream.
YES! I have an amazing Salted Caramel Sauce recipe found within my Apple Crumble recipe if you’d like to make it homemade.
More Banana Recipes to Try!
Surprise your friends with this unique English recipe for your special occasions, or just any night of the week! Have a great day, friends!
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Banoffee Bars
Ingredients
- 1/2 cup softened butter
- 1/2 cup granulated sugar
- 1 cup all purpose flour
- 1/2 teaspoon vanilla extract
- 14 oz sweetened condensed milk 1 can
- 2 whole ripe bananas
- 8 oz whipped cream topping
- caramel sauce for drizzling, optional
Instructions
- Preheat oven to 350° F. Line an 8×8 glass dish with parchment paper and lightly spray with nonstick cooking spray. Set aside. In large bowl, combine butter, sugar, flour and vanilla until dough forms. Press evenly into the bottom of prepared dish. Bake 10 minutes.
- Remove from oven and gently pour sweetened condensed milk evenly over hot cookie base. Reduce oven temperature to 325° F and bake 15-17 minutes more until milk darkens and turns into toffee.
- Remove from oven and cool to room temperature. Using the foil or parchment, lift bars out of glass dish. Slice bananas and place over top of toffee. Spread whipped cream over top of bananas. Slice and refrigerate. When ready to serve, drizzle caramel sauce over top.
This won’t work – here’s how to make this recipe correctly. For the caramel, You need to make the dulce de leches by COOKING the condensed milk for about an hour before you even start anything else.
Right answer – open the can and use double boiler. Wrong and potentially dangerous answer that is the way I do it and is fine if done correctly – COMPLETELY SUBMERGE entire unopened can in boiling water on stove top. Keep adding water while it is cooking because if it’s not completely submerged it could explode and hurt you and make a mess. Boil for 1 to 1.5 hours. TO PREVENT INJURY COOL BEFORE OPENING – To cool, take the pot of water off the stove and run cold tap water over it. Make sure you keep the hekkin thing submerged. Add ice if u want. Let it sit until cool then open the can and you have a can of caramel. Add vanilla. Then you do the other stuff the recipe says. When you get to the cookie part cook it thru all the way then turn off oven. For the condensed milk part pour the caramel over and skip the oven. Add bananas and whip, refrigerate. Voila
I don’t understand the amount of people that give a recipe a rating for the look of it and not the actual making and tasting of it. I made this recipe and it was bland, chewy and not in any way good. This is simply a critic of the recipe and not the person behind it or the website. I love getting recipes to try for my family. Keep up the good work!
I could not serve this to my group I was hosting and had to grab an emergency cheese cake from the store. You win some you loose some:)
[…] sure it’s a scientific fact that pretty food tastes better than ugly food….however this recipe and this recipe are exceptions to that […]
[…] guys! You’ve probably noticed those Banoffee Bars staring you down these last few days, huh? They are amazing and you should make them. Duh. I think […]
[…] sure it’s a scientific fact that pretty food tastes better than ugly food….however this recipe and this recipe are exceptions to that […]
[…] guys! You’ve probably noticed those Banoffee Bars staring you down these last few days, huh? They are amazing and you should make them. Duh. I think […]
Wow! I made these tonight and we all loved them! Easy, simple ingredients, and melt in your mouth delicious! Love your blog!
These turned out wonderful. I got compliments all over the place! So easy too!
I was so disappointed by the first episode of Around the World in 80 plates. I’ll probably give it another chance or two.. Now I’m looking forward to tomorrow’s Next Food Network Star.
Your banoffee bars look amazing Lauren!
Those bars look amazing awesome. Truly. Wow.
My kids are probably hunt you down, hug you, kiss you and ask to move in with you after they eat this!
Shame on you. Your blog has me drooling (literally) at every turn while I sit here eating my millionth celery stick – no ranch dressing either. BIG sigh….
I guess I will just have endure and dream about such lusciousness. Oh heck, I’m off to the kitchen for a creamy treat….
Olivia
This is just plain genius! I want these so badly!
These are all my favorite things together in one dessert. Will definitely have to try these!
I absolutely love banoffee pie, so I know I’ll like these bars! They look and sound so fabulous!
Cannot wait to try these! The flavor combinations appear divine…..
This is fantastic! My mind is reeling thinking of all the wonderful things I can make with this.
This is insane! All the layers…flavors… I think I’ve died and gone to banoffee heaven!
I had always heard of Banoffee pie but never knew what it was. Now that I know, I’m likely to gain at least 8 pounds – from making these bars at least 5 times this week. No hope of self-control with these bars 😉
Oh wow, seriously love!
This is one of my favorite pies – caramel, cream and banana together is heaven.
Sounds delicious! I really like banoffee pies and I will try these bars very soon 🙂
These look amazing! And I haven’t heard of that show yet…but it sounds fantastic! I love travel shows like Amazing Race, and food (obvi).
Those bars look decadent!
holy. yum.
OMGosh! These look amazing!!!!!!
These bars look heavenly!! Need to watch that show, sounds so fun! Did you ever watch Chefs vs City on Food Network, not sure what happened to that, loved it!
these look incredible!! i’ve never made (or even had!) banoffee and clearly I need to.get.on.that. stat! Gorgeous!
I saw this recipe this morning….had all the ingredients on hand and decided to give it a try! OH MY!!!!!!!!!!!!! It is AMAZING! And it is SO easy! (I kept re-reading the directions thinking it had to be more difficult! ) This recipe is a KEEPER!!! Thank you, Lauren! Your the best! 🙂
Oh my goodness I can’t wait to make these! Already printed the recipe. Banoffee pie is one of my favorite treats to make, but it’s so decadent that I only make it a couple of times a year. Maybe this can be my substitute? It’s all about portion control, right??
Oh my goodness. Layer upon layer of deliciousness. I want to try these!!!
You are making me VERY hungry!
8 ingredients?! Holy moly! I need to make these! Love that you make the toffee & crust at the same time-genius!
Thanks! I like to think I’m a genius….lol!
looks awesome Lauren! Toffee and banana are a match made in heaven.
Just a little bit of heaven! Yum!!
Oh with the shortbread and the bananas and the whipped cream…you have me thinking about dessert before breakfast. Is there anyway I can mash one of these up and hide it in my breakfast away from my boyfriend’s grasp? Looks great, Lauren!
Banoffee pie is something that I’ve always been scared to attempt but you just changed that! WOW!! AMAZING and it’s not complicated…thank you, Lauren!
These look incredible! I totally want to try making them however they worry me. I’m worried that I might start eating them and not stop until every piece is gone.
Oh wow. These are easy! I’ll make them soon.
Oh my goodness those look delightful! I’m def adding those to my recipe collection to try out! YUM! xoxo A-
I made some caramel shortbread bars yesterday that everyone loved. But these are a whole other level. The bananas and toffee…oh my. YUM!
Oh my. You’ve really outdone yourself here! I’d think I’d sell an arm and a leg for one of these bad boys right about now.
These look divine!