The wait is over! Here’s how to make delicious Banoffee Bars with all the tips you need. Enjoy the perfect mix of banana and toffee flavors in this irresistible dessert.
Dulce de leche steals the show in these bars, providing a rich, creamy base layered with bananas on a graham cracker crust. These Banoffee Bars are so tasty you’ll want to make them over and over!
Tips for the Best Banoffee Bars
Want to make the best Banoffee Bars? Here are some handy tips to ensure they turn out great every time!
- Bake the Crust: Baking the crust, as this recipe suggests, helps make it less crumbly. However, you can also chill it in the freezer for 15 minutes instead to harden the butter for easier cutting.
- Homemade Dulce de Leche: Make your own luscious dulce de leche using condensed milk on the stovetop. It’s easy and adds an extra rich flavor!
- Use a Square Pan: A square baking pan gives you even edges and neat squares for the perfect snack bar.
- Double the Recipe: For gatherings, double the recipe and use a 9×13-inch baking pan lined with parchment paper. It’s perfect for potlucks and dinners!
Banoffee Bars
Servings 9 bars
Ingredients
Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 7 tablespoons melted butter
- 1 teaspoon cinnamon
To Assemble:
- 1 1/3 cups dulce de leche
- 2 large bananas sliced
Whipped Cream:
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Graham Cracker Crust:
- Preheat your oven to 325°F.
- In a bowl, mix together the graham cracker crumbs, brown sugar, and melted butter.
- Line an 8 or 9-inch square baking pan with parchment paper.
- Press the crumb mixture firmly into the bottom of the pan.
- Bake the crust for 15 minutes. Baking makes the crust less crumbly. If you skip baking, freeze the crust for 15 minutes instead.
- Let the crust cool if baked.
To Assemble:
- Arrange the banana slices evenly over the cooled crust.
- Spread the dulce de leche evenly on top of the bananas.
- Refrigerate while you make the whipped cream.
Whipped Cream:
- Whip the heavy cream, powdered sugar, and vanilla with an electric mixer on medium-high speed for 2 to 3 minutes until it forms stiff peaks.
- Spoon or pipe the whipped cream over the dulce de leche layer.
Notes
These bars can be stored in the refrigerator for up to 4 days. Enjoy your Banoffee Bars, and be prepared to make another batch soon—they’ll be a hit!