BANOFFEE TART Recipe – Easy and NO Oven Dessert



Today’s I have to share with you guys a recipe that I’m sure They are going to love it, how to make this banfield cake and this recipe is very easy delicious and they carry very few ingredients before start.

BANOFFEE TART Recipe Now let’s start with the recipe for this you will need 250 grams of vanilla cookies and here you can choose the one you like the most I’m using vanilla and oatmeal ones which are delicious.


Then we have 100 grams of lard or butter melted and that’s it for the base for the filling we are going to use two or three bananas depending on their size 400 grams of dulce de leche.

And I recommend that you stay until the end of the video because I’m going to show you a very easy to make homemade dulce de leche to cover the cake.

We are going to make one chantilly cream with 350 milliliters of heavy cream or heavy cream 60 grams of powdered sugar and a teaspoon of vanilla essence for this cake.

The first thing we are going to do is the basis for this we are going to place the cookies inside a bag type ziploc.


And we are going to break them by passing above a rolling pin if you have a home processor you could also process the cookies to save weather.

Ah when we have everything ready we will add the melted butter inside the same bag and mix with our hands until all the cookies are moistened for this cake we will be using a 22-centimeter cake pan.

Or mold diameter with removable bottom and in the base we are going to put a disk of parchment paper or parchment paper in here we are going to dump the crushed cookies and let’s match with the help of a spatula carrying these crumbs also towards him mold edge.


We are going to press with the spatula so that it fits us more well compact the base because if not then he will disarm us all when the court plus when we already look pretty and neat.


We are going to refrigerate it for between 30 and 40 minutes and then we can move on to fill it then when the base is already cold let’s have the dulce de leche and with it we cover the entire base of the cake for the chantilly cream.

Simply let’s beat the three ingredients together until you notice that the cream has a firm and sustained consistency.


You can do this with a whisk by hand or with an electric mixer when the cream is ready we will go on to peel the bananas and we will cut into 6 to 7 slices millimeters thick we are going to place the banana slices over the dulce de leche leaving the smallest possible amount of free space as the banana expands you can squeeze it.

A a little so that more slices enter and now we cover everything with the cream chantilly and we carry well to the edge to cover the bananas like bananas they start to turn black once cut it is convenient to prepare the chantilly cream.

Before cutting them and so on you can cover them right away if you wanted you could do some decoration with cream or using a pastry bag but with this type of more rustic desserts.


I like that look simpler and at most you we make a motif with the spatula or a tablespoon to decorate the cake we are going to make some chocolate shavings and for this you need a bar or a block of chocolate.

And a potato peeler and what we are going to do is simply pass the potato peeler along the edge of the chocolate block.

This is a very easy decoration that you can use to decorate other cakes or cupcakes by example let’s finish this cake sprinkling the chocolate chips above the cream.

And then let’s refrigerate for about two or three hours before serving before unmolding and cutting the cake.



I’m going to show a quickie how I prepare the dulce de leche here I have 3 cans of condensed milk and with these what we do first is to remove the paper that wraps them then.

We put them side inside a large pot and the cover with boiling water the water should not only cover the cans but must also have two or three centimeters more above this we go to cook for five hours over a fire medium-low.


And during this time the water it will evaporate when you notice that the water level below a few centimeters we are going to fill it with more water boiling do not add cold water.

  • Because this will cool you and all the water and don’t let the water level go down to where the cans start these must be at all times covered with copious amounts of water at 5 o’clock we put out the fire and we leave in the water until they are lukewarm back then

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Emma Hayes

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