Banoffee Bars
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 9 bars 1x
- Category: Dessert
Ingredients
Scale
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!
