I gave the traditional Banoffee Pie a spin and turned it into Banoffee Pie Trifles! Honestly, best decision I've ever made!
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Behold, Banoffee Pie Trifles! This layered individual dessert is what all your dessert dreams are made of. Layers of freshly whipped cream, buttered graham cracker crumbles, Dulce de Leche, bananas and some chocolate shavings on top... what more could you ever ask for! It's the perfect decadent dessert for spring brunches, baby shower, bridal showers or any other event that calls for a luscious dessert!
These can be made to serve, or you can prep ahead and pop them in the fridge for a few hours. ONLY thing to note, is that the bananas will start to oxidize after a few hours in the fridge. So not advised to keep them for more than 3 hours before serving. Or add the bananas right before you enjoy. These are a great (almost) no-bake recipe, just like a tiramisu, but requires no mandatory chilling.
- Graham Cracker Crumbs
- Unsalted Butter
- Granulated Sugar
- Dulce de Leche
- Whipped Cream
- Shaved Chocolate
How to Make Banoffee Pie Trifles
Start by preheating the oven to 350°F.
Then using a food processor or blender, pulse the graham crackers to grind them up. Once the graham crackers are a fine consistency, mix the crumbs, melted butter, and granulated sugar together in a medium bowl until evenly combined. Transfer the mixture on a small baking sheet and bake for 15-20 minutes. Remove from the oven and allow to cool for at least 15 minutes.
Once the graham cracker crumbs are cool begin assembling the Banoffee Pie Trifles by layering a spoonful of the graham cracker crumbs, a spoonful of dulce de leche, 5-6 slices of banana, and some whipped cream. Garnish the Banoffee Pie Trifles with chocolate shavings before serving, if desired or some more crumbled graham crackers.
Variations and Substitutions
Dulce de Leche - You can easily buy store bought Dulce de Leche. It's available in most markets and usually found close to the evaporated or condensed milk. If you can't find it store bought, or want to try making it on your own, that's possible too!
Whipped Cream - Homemade whipped cream takes a few extra minutes but it's totally worth it. If you'd rather use store-bought that's totally fine.
Tips & Tricks
No food processor or blender? No problem! Use a zip top bag and rolling pin to crush the crackers into a fine consistency.
Why is it called banoffee pie?
Banoffee pie gets its name from the two main ingredients banana and toffee.
What is Banoffee tart made of?
Banoffee tart is made of a few ingredients bananas, toffee, graham cracker crumbs, and whipped cream.
Does banoffee pie contain coffee?
Occasionally banoffee pie contains coffee but this recipe does not call for it.
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If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!
Banoffee Pie Trifles
- 1½ cups graham cracker crumbs (about 10 full sheet graham crackers)
- 6 tablespoons unsalted butter melted
- ¼ cup granulated sugar
- 2 bananas
- 1 ¼ cup store bought dulce de leche
For the Whipped Cream
- 2 cups heavy cream or heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon pure vanilla extract
- chocolate shavings optional
- Preheat oven to 350°F.
- Using a food processor or blender, pulse the graham crackers to grind them up. Once the graham crackers are a fine consistency, mix the crumbs, melted butter, and granulated sugar together in a medium bowl until evenly combined. Transfer the mixture on a small baking sheet. Bake for 15-20 minutes. Remove from the oven and allow to cool for at least 15 minutes.
- Assemble the trifles by layering a spoonful of the graham cracker crumbs, a spoonful of dulce de leche, 5-6 slices of banana, and some whipped cream.
- Garnish with chocolate shavings before serving, if desired or some more crumbled graham crackers.
For the Whipped Cream
- Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.