Try this version of the delicious banoffee tart made with fresh bananas, thick caramel and freshly whipped cream.


  • Sweet Pastry

  • 335 g Plain Flour

  • 235 g Unsalted Butter

  • 100 g icing sugar

  • 3 egg yolks

  • Filling

  • 250 g Marscapone

  • 250 g crème fraiche

  • 395 g Tin Condensed milk caramelised

  • 100g Dark Chocolate (70% cocoa)

  • Banana sliced and pan fried

  • Warm Chocolate Sauce

  • Single cream

  • Dark Chocolate (70%cocoa)


  • 1.

    Prepare the sweet pastry by rubbing the cold butter with the flour and icing sugar until a fine crumb is achieved. Add the egg yolks and bring together. Wrap in cling film and chill for at least two hours.

  • 2.

    Place the tins of condensed milk into a heavy bottomed pot and cover with water and simmer for three hours. Keep covered with water at all times, remove after three hours and allow to cool completely.

  • 3.

    Roll out the pastry and line individual pastry rings leaving the pastry over hanging until the baking is complete. Blind bake until the base is golden brown. Allow to cool, and then trim the edges. Melt chocolate then line the inside of the pastry case with a thin layer of chocolate.

  • 4.

    Combine the crème friache and the mascarpone in a bowl. Then fold through the caramelized condensed milk to create a ripple effect. Deposit it evenly between the tart bases.

  • 5.

    Slice the bananas and gently pan fry in a little butter until golden. Arrange them on top of each tart and drizzle with warm chocolate sauce.


Please take extreme caution when boiling the tin of condensed milk as it can be dangerous. You can purchase pre-made caramel as an alternative.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

4 4 4 4 4
Average Rating
10 comments • 11 ratings
Please login to comment
Posted by Guadalupe3Report
Hi all, here in Mexico they sell and list and is called DULCE DE LECHE and nestle brand. but it is very easy to make, put the sealed cans of condensed milk to boil in water for 2 hours and ready. wait they are cool to open the cans. another way is to thoroughly wash the cans of condensed milk and put them inside the pot where we put to cook dry pinto beans. Greetings from Mexico.
Posted by William35Report
mouthwatering and fairly easy to make if you buy the already caramelised can of condensed milk
Posted by KrystynaCooksReport
I would appreciate ADVICE on the cooking of the can of CONDENSED MILK Some recipes I've seen say to PUNCTURE the can BEFORE boiling YET others say to put in pot WITHOUT PUNCTURING the tin & just make sure you keep it covered with water I really do not fancy a big clean up SO if anyone could advice on the correct method Thanks in advance
Posted by Philippa WightmanReport
What ever you do krystyna, do NOT puncture the can BEFORE cooking! (Or you'll end up with caramel oozing out all over the place & shooting towards your ceiling by the time it gets really, really hot!)
If in doubt, you could always just buy a can of Nestlé Caramel - it's located right beside the tins of Nestlé Sweetened Condensed Milk for those who haven't the time or the inclination to boil up a tin themselves.
Posted by HilReport
I boiled 2 tins the other day (the ones with the pull rings after someone had said apparently you can't do that anymore) but it worked perfectly boiled for 3 hours. Always topping up with boiling water. In the latest delicious magazine it said you can puncher the tins but making sure that the water of course does not cover the tins and this recipe said you should boil for 2 hours. I reckon boiling your own taste better. But I have also used the supermarket ones as well.
Posted by redgiraffeReport
This looks utterly divine - I'm going to try it this weekend.
Posted by Report
How long can you keep the caramel in a unopened tin after it has been boiled.?
Posted by Lees2603Report
My husband just absolutely looooves this cake - a nice twist on original banofee by having marscapone and creme fraiche- i took the easy way out and used ready made tinned caramel. Will be making this one again for sure!
Posted by Jeanette134Report
Condensed milk in the tin only needs 1hr 30mins SIMMER time. I've seen it done this way for 60yrs. My mother's mum and my mum did it this way. Todays ring pull cans works too, I HAVEN'T HAD ONE EXPLODE YET.
Posted by ShyneReport
It looks like covered with chocolate! :) this should be featured at :)