Dulce de leche is a true star in this dessert square recipe delivering a rich creamy base entangled with bananas on a graham cracker crust. Banoffee bars are crave-worthy and you’ll want to make them again and again!
Course Dessert
Cuisine American
Keyword banoffee
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Total Time 35 minutesminutes
Servings 9bars
Calories 350kcal
Author Camila Hurst
Ingredients
Graham Cracker Crust
2cupsgraham cracker crumbs225 grams
1/4cupbrown sugar50 grams
7tbspmelted butter113 grams
1tspcinnamon
To assemble
1 1/3cupdulce de leche
2large bananas sliced
Whipped Cream
1 1/2cupheavy cream354 ml
1/4cuppowdered sugar
1tspvanilla extract
Instructions
Graham Cracker Crust
Pre-heat the oven to 325ºF.
Make the crust by mixing the graham cracker (or digestive biscuit) crumbs, the sugar, and the melted butter. Line a 9 or 8” square pan with parchment paper.
Press the crumble down on the bottom of the pan.
Bake the crust in the pre-heated oven for 15 minutes. You don’t necessarily have to bake the crust, but baking will help make the crust less crumbly once you serve the bars. If you don’t bake the crust, simply insert the pan in the freezer for 15 minutes.
If you baked the crust, remove it from the oven and let it cool down.
To assemble
Slice the bananas and spread them on top of the crust.
Top with the dulce de leche, spreading it nicely all over the top.
Place it in the fridge while you prepare the whipped cream.
Whipped Cream
Whip the cream, powdered sugar, and vanilla for about 2 to 3 minutes with a mixer on medium high speed.
Place it in a piping bag or spoon on top of the dulce de leche layer.