banoffee recipe



Cookie base

  • 260 g sugar candy cookies (9.25 oz)
  • 50 g butter (1.75 oz)


  • 1 tin of condensed caramel (400 g or 14 oz)
  • 3 bananas
  • 4 dl whipping cream (1 1/2 cups + 3 tbsp)
  • 2 tbsp granulated sugar
  • 2 tsp vanilla sugar


  1. Line a 28 cm size springform pan with baking paper.
  2. Crush the cookies and add the melted butter. Press the mixture onto the bottom of the pan.
  3. Spread the caramel onto the cookie base and let set in the fridge for a while.
  4. Slice the bananas.
  5. Whip the cream with an electric mixer and add the granulated sugar and vanilla sugar. Place a star nozzle into a piping bag and pour the whipped cream into the piping bag.
  6. Transfer the cake onto a serving plate and arrange the banana slices onto the caramel.
  7. Pipe rosettes onto the cake.