• Skip to main content
  • Skip to header right navigation
  • Skip to site footer
Umami Days

Umami Days

Meaty with a dash of veggies

  • Pick a meal
    • One Bowl Meals
    • Breakfast
    • Lunch / Dinner
      • Appetizers
      • Salads
      • Soups
      • Main Courses
      • Side Dishes
      • Sweets
    • Snacks
    • Drinks
      • Summer drinks
      • Cold weather drinks
      • Cocktail hour
  • Pick your protein
    • Chicken, duck & turkey
    • Meat
    • Seafood
    • Eggs
    • Mushrooms
    • Tofu
    • Vegetables
  • Pick your carb
    • Rice & grains
    • Noodles
    • Bread
  • Newsletter
  • Sidebar
    • Kitchen
    • Dining
    • Edible Garden
    • Food Tales
  • Newsletter sign-up!
  • Recipe index
    • By Meal
      • One Bowl Meals
      • Breakfast
      • Lunch / Dinner
        • Appetizers
        • Salads
        • Soups
        • Main Courses
        • Side Dishes
        • Sweets
      • Snacks
      • Drinks
        • Refreshing summer drinks
        • Cold weather drinks
        • Cocktail hour
    • By Main Protein
      • Chicken, duck & turkey
      • Meat
      • Seafood
      • Eggs
      • Mushrooms
      • Tofu
      • Vegetables
    • By Carb
      • Rice & grains
      • Noodles
      • Bread
  • Sidebar
    • Kitchen
    • Dining
    • Edible Garden
    • Food Tales
  • About
  • Privacy
  • Copyright
  • Contact
Sweets

Banoffee with a tropical twist

Published: 11.28.2010 » Last updated: 03.25.2022

No crust as this dessert isn't a pie. Instead of digestive biscuits, you have toasted coconut flakes. You serve the banoffee in wineglasses to expose the beautiful layers of banana slices, salted caramel and cream.

Banoffee in wineglass topped with shaved dark chocolate

What’s the idea? Inspiration. One Sunday afternoon long ago, I was browsing the web and I came across a beautiful no-bake dessert. I had all the ingredients to make it including salted caramel sauce which we used to keep in jars in the fridge. So, I made it. To this day, it’s one of my favorite banana desserts.

But… salted caramel sauce? Isn’t banoffee made with toffee? Caramel is made with sugar and milk or cream while toffee is made with sugar and butter. Caramel is chewy; toffee is hard.

The sauce used here is melted sugar and butter. Off the heat, cream is whisked in and the mixture is cooked a bit longer. Is it toffee or caramel? The way toffee is used to make classic banoffee, it’s more caramel than toffee. We can go on ad inifinitum debating whether it’s toffee or caramel, but why don’t I just give you the recipe so you can make this sweet at home, and call it whatever pleases you.

Full recipe below

Banoffee With a Tropical Twist

Connie Veneracion
It's even easier and faster to make this dessert by thinning out prepared dulce de leche with melted butter and stirring in a few pinches of salt. But if you don't have dulce de leche, you can easily make salted caramel sauce from scratch.
Banoffee with a tropical twist (toasted coconut flakes instead of digestive biscuits)
Print
Prep Time 5 mins
Cook Time 10 mins
Cooling time 1 hr
Course Dessert, Snack
Cuisine British Fusion
Servings 4 glasses

Ingredients
  

Salted caramel sauce

  • ½ cup brown sugar - firmly packed
  • 2 tablespoons honey
  • 2 tablespoons butter
  • ½ cup whipping cream
  • ¼ teaspoon salt

To make the dessert

  • 4 ripe bananas - peeled and sliced
  • 8 tablespoons toasted coconut flakes - (available in some groceries and in most health stores)
  • whipped cream
  • dark chocolate - shaved

Instructions
 

Make the salted caramel sauce

  • Place the sugar, honey and butter in a sauce pan.
  • Set over medium-high heat and cook, swirling the pan occasionally but without stirring, until the sugar melts completely.
  • Off the heat, carefully pour in half a cup of cream. Stir to combine.
  • Heat just until bubbles form along the edges.
  • Cool to room temperature.

Assemble the banoffee

  • Place a tablespoonful of toasted coconut at the bottom of each of four glasses.
  • Follow with a tablespoon of cooled salted caramel sauce.
  • Add the sliced bananas then another tablespoonful of toasted coconut.
  • Pour in two to three tablespoonfuls of salted caramel sauce.
  • Top with whipped cream and sprinkle with shaved dark chocolate.
  • Serve immediately.

Notes

Adapted from a recipe by Greedy Gourmet 
Print
Keyword bananas

More recipes, cooking tips & food tales

A slice of pecan tart

Pecan tart

Lemonsquares served with tea

Lemon squares

Che bap topped with coconut sauce and toasted sesame seeds

Che bap (Vietnamese sweet corn, tapioca and coconut milk)

Crepes with Apples and Salted Caramel

Crepes with apples and salted caramel

Strawberry Panna Cotta

Strawberry panna cotta

Vietnamese banana and tapioca pearls in coconut milk (che chuoi)

Vietnamese banana and tapioca pearls in coconut milk (che chuoi)

Sidebar

Connie Veneracion, Chiang Mai, 2020

Hi, I’m Connie!

Welcome to Umami Days, a blog that advocates innovative home cooking for pleasurable everyday dining. No trendy diets, no food fads and definitely no ludicrous recipe names like crustless quiche, noodleless pho or chocolate lasagna.

  • About
  • Recipes
  • Privacy
  • Copyright
  • Contact

Umami Days is powered by Apple, Canon, coffee & one bowl meals · Copyright © 2023 Connie Veneracion · All Rights Reserved