No-Bake Banoffee Delight

Quick Overview

Banoffee delight is a layered dessert made with crushed biscuits, ripe bananas, sweet caramel, and fluffy whipped cream. It comes together in one dish and needs zero baking.

People love it because it tastes rich but takes barely any effort. The biscuit base gives a nice crunch, the caramel adds that sticky sweetness, and the cream on top keeps every bite light.

Prep time: 20 minutes. Chill time: 1 hour. Total time: 1 hour 20 minutes. Servings: 6. Calories: approximately 320 per serving.

Ingredients

For the Base

• 200g digestive biscuits, crushed
• 90g unsalted butter, melted

For the Filling

• 3 ripe bananas, sliced
• 1 can (397g) caramel or dulce de leche
• 300ml heavy whipping cream, cold
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

For the Topping

• Dark chocolate shavings
• A pinch of sea salt

How to Make Banoffee Delight

1. Crush the digestive biscuits into fine crumbs using a food processor or a rolling pin.
2. Mix the crumbs with melted butter until the mixture looks like wet sand.
3. Press the crumb mixture firmly into the bottom of a serving dish to form an even base.
4. Chill the base in the fridge for 15 minutes so it firms up.
5. Spread the caramel evenly over the chilled biscuit base.
6. Layer the sliced bananas on top of the caramel, covering it completely.
7. In a mixing bowl, whip the cold cream with powdered sugar and vanilla until soft peaks form.

8. Spoon or pipe the whipped cream over the banana layer, spreading it out gently.
9. Sprinkle dark chocolate shavings and a pinch of sea salt on top.
10. Refrigerate for at least 1 hour before serving so the layers set.

Pro Tip

A common mistake is layering warm caramel over the biscuit base, which melts it into a soggy mess. Let the caramel cool to room temperature before spreading it, and always chill the base first.

Serving & Storage

Serve banoffee delight cold, straight from the fridge, in small bowls or glasses for a nice presentation. A dusting of cocoa powder or extra banana slices on top works well as a finishing touch. Store leftovers covered in the fridge for up to 2 days, since the bananas will brown over time. This dessert does not freeze well because the cream and bananas separate when thawed. There is no reheating needed since it is served cold.

FAQs

Can I use bought caramel sauce instead of canned caramel? Yes, a thick caramel or toffee sauce works fine as long as it is not too runny.

Can I make this a day ahead? You can prepare it a few hours ahead, but add the banana layer close to serving time so it does not brown.

Why is my base soggy? This usually happens when the caramel is added while still warm, so let it cool fully before layering.