Lovechocolate/ Pies&Tarts

Banoffe pie (no bake)

tarta_banoffe_pie-46You have shinny eyes, your mouth salivates, your hands are shaking, you feel a cold sweat and an uncontrollable craving … I know. All these are the normal symptoms caused by looking at the pictures of this cake for more than 30 seconds, and I’m sure you’ve been staring at the screen for a while (either this or you’ve caught the flu). The only way to fix it is to continue reading this post, get to the list of ingredients, go out to buy them and invest a few hours in preparing one of the best cakes you have ever tried.

tarta_banoffe_pie-68Dear readers, today my ego and I have reached the clouds and we are writing this post from possessed by a feeling of total ecstasy. It may be because we have eaten a piece of this beast, which causes nothing but happiness and euphoria. Well, maybe also some blood sugar level rise.


tarta_banoffe_pie-48My over inflated ego and I are very happy with the result of this cake and the pictures, so today we are not going to fall into silly modesty. We believe that we are getting very close to perfection and we are very happy because we have done all this ourselves. Yes, yes, people do not believe it, but I have never taken any baking or photography courses. Here everything has been based on self-learning, reading, effort, self-improvement and, obviously, passion for what we do. And what we have still to improve of course, but well, for now we believe that we can be very satisfied with what we can achieve today 🙂


tarta_banoffe_pie-49Now, I’m going to let go of my ego and I’ll let Raquel write for a while. And I will tell you that the cake looks very nice in the pictures but that, in fact, almost the whole back was shattered. The biscuit base collapsed a bit (quite a bit) when I unmolded it and I almost end up without cake. Luckily the front part survived and so I could at least take some pictures. So, do not repeat my mistakes, and do not forget to put some parchment paper around the pan to help remove it more easily.


tarta_banoffe_pie-41I’m not a big fan of toffee, in general I find it too sweet, as I do with dulce de leche. But the truth is that in combination with banana and dark chocolate tastes pretty good. Of course, do not put too much sugar in the top cream eh, I know you sweet tooth!! If you end up losing all your teeth for eating too much sugar will not be because I have not told you 😉


tarta_banoffe_pie-85By the way, what do you think about my “Angry Bananas”?? Are not they cute? If you lack cool props for the pictures, just paint some bananas and ready! Sometimes, one can come up with some wonderful ideas (my ego is back and took the keyboard!!) The problem is that, now I feel very sorry to eat them, I have feel already kind of sentimentally attached to them and they look so good in the kitchen.


Banoffe pie (no bake)

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Serves: 14
Cooking Time: 35 min. + 4h chilling aprox.


  • BASE:
  • 200 g whole-grain biscuits
  • 75 g dark chocolate sprinkles
  • 1 pinch of salt
  • 125 g melted butter
  • 65 g butter
  • 500 g sugar
  • 160 ml condensed milk
  • 160 ml whole milk
  • 1 pinch of salt
  • 3 bananas
  • 1 Tbsp lemon juice
  • 250 g whipping cream (very cold)
  • 50 g sugar
  • Caramel extract or aroma (optional)
  • 100 g dark chocolate



Grind the biscuits until getting tiny crumbs. In a bowl, combine well biscuits crumbs with chocolate chips and melted butter until all dough is moistened with butter.


Line a spring form of about 20 cm of diameter with parchment paper. Pour in the biscuit base mixture and distribute well to cover the walls of the form by pressing with your hands so that the dough is well compacted. Refrigerate for at least 1 hour to harden.


To prepare the toffee, pour all the ingredients in a saucepan and heat it until it reaches a boil. Once boiling, cook over medium-high heat for about 15 minutes or until you see a slightly brown color.


Slice one of the ​​bananas and mix with two tablespoons of lemon juice. Remove the spring form from the refrigerator and distribute the banana slices all over the base. Pour the toffee (still warm) all over them. Refrigerate the cake for at least 4 hours or overnight, until the toffee hardens.


In the meantime you can prepare the chocolate rolls for decoration. For this, melt the dark chocolate in the microwave. Spread it in a thin layer of about 2-3 mm height on a cold surface, preferably metal or marble.


After about 1 hour, or when you see that the surface of the chocolate begins to dry but the bottom is still soft, using a flat metal spatula, create the chocolate rolls starting at one edge of the chocolate surface. You just have to slide the spatula on the surface and the chocolate will roll over itself alone.


Just before serving, whip the cream with sugar and caramel aroma. Top the cake with the cream, peel and slice the other two bananas and place them on top the cream. Decorate with the chocolate rolls and enjoy!

Sweet dreams,

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