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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 and of these recipes, I would really appreciate it if you would give them 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.
- 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.