Banoffee Bars Recipe

1 from 1 vote

This post may contain affiliate sales links. Please read my disclosure policy.

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!

banoffee bars on a tablescape

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!

banoffee bars cut into squares

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:

banoffee bars ingredients

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.

banoffee bar on a plate

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.

banoffee bars on a tablescape

Frequently Asked Questions

Can I double this recipe?

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.

Can I use a graham cracker crust?

Yes, Banoffee bars are made with either a shortbread crust or graham crackers. Or you could use crushed store-bought shortbread cookies.

Can I use canned whipped cream instead?

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.

Why is my whipped cream runny?

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.

Can I make the caramel sauce homemade?

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
PrintPrint Pin ItPin It
1 from 1 vote

Banoffee Bars

Banoffee Bars are a scrumptious layer after layer of goodness with shortbread, toffee, bananas, and a creamy layer of whipped cream.
servings 16 bars
Prep Time 15 minutes
Cook Time 26 minutes
Total Time 41 minutes

Ingredients

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.
    crust dough pressed into baking dish
  • 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.
    sweet and condensed milk being poured over shortbread crust
  • 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.
    whipped cream added to the top of the banana slices

Video

Nutrition

Calories: 233kcal | Carbohydrates: 31g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 79mg | Potassium: 176mg | Fiber: 1g | Sugar: 23g | Vitamin A: 350IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 0.5mg
Course: Dessert
Cuisine: American
Keyword: banoffee bars

Share a Comment

Your email address will not be published.

Recipe Rating




44 Responses
  1. Sarah mary

    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

  2. Nicole

    1 star
    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:)

  3. Taco Lettuce Wraps | Lauren's Latest

    […] sure it’s a scientific fact that pretty food tastes better than ugly food….however this recipe and this recipe are exceptions to that […]

  4. Tuna California Club Sandwich | Lauren's Latest

    […] 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 […]

  5. Lauren's Latest » Taco Lettuce Wraps

    […] sure it’s a scientific fact that pretty food tastes better than ugly food….however this recipe and this recipe are exceptions to that […]

  6. Lauren's Latest » Tuna California Club Sandwich

    […] 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 […]

  7. Shannon

    Wow! I made these tonight and we all loved them! Easy, simple ingredients, and melt in your mouth delicious! Love your blog!

  8. Roxana GreenGirl { A little bit of everything}

    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!

  9. Debra Kapellakis

    My kids are probably hunt you down, hug you, kiss you and ask to move in with you after they eat this!

  10. OLIVIA

    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

  11. Ashley @ Wishes and Dishes

    These are all my favorite things together in one dessert. Will definitely have to try these!

  12. Laurie {Simply Scratch}

    This is insane! All the layers…flavors… I think I’ve died and gone to banoffee heaven!

  13. Sally @ Spontaneous Hausfrau

    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 😉

  14. Baking Serendipity

    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).

  15. Erin @ Dinners, Dishes, and Desserts

    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!

  16. Rachel @ The Avid Appetite

    these look incredible!! i’ve never made (or even had!) banoffee and clearly I need to.get.on.that. stat! Gorgeous!

  17. Hope

    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! 🙂

  18. Christine

    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??

  19. DessertForTwo

    8 ingredients?! Holy moly! I need to make these! Love that you make the toffee & crust at the same time-genius!

  20. Julia {The Roasted Root}

    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!

  21. Averie @ Averie Cooks

    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!

  22. Julie A.

    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.

  23. Eloquent English

    Oh my goodness those look delightful! I’m def adding those to my recipe collection to try out! YUM! xoxo A-

  24. Cassie

    I made some caramel shortbread bars yesterday that everyone loved. But these are a whole other level. The bananas and toffee…oh my. YUM!

  25. Chung-Ah | Damn Delicious

    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.

“logos”