Everyone needs this banoffee pudding in their lives here and there! If you are an ardent fan of bananas and toffee- a match made in heaven- then you are absolutely going to love this Banoffee Pudding! This easier version of a banoffee pie is absolutely mind-blowing. Not only is the pudding easy to assemble, it also has all the essential components of a banoffee pie. I absolutely love creating such recipes which are easy to compile because not everyone has a thing for baking. This British-inspired treat combines the rich flavors of bananas, toffee, and a velvety creaminess, all layered together in a glass trifle stand.
As we delve into the layers of this heavenly creation, prepare your taste buds for a journey that seamlessly blends sweetness, creaminess, and a hint of crunch. So, gather your ingredients, layer on the indulgence, and treat yourself to a Banoffee Pudding perfection—a dessert that transcends the ordinary and enters the realm of sublime sweetness.
INGREDIENTS USED IN BANOFFEE PUDDING
BANANAS
Bananas serve as the foundational fruit in banana pudding, providing natural sweetness and a creamy texture. Sliced bananas add a fresh and fruity layer that complements the richness of other ingredients. After the Biscoff biscuit layer forms the crunchy base, the next layer in the Banoffee Pudding sequence is the sliced bananas. The bananas are typically sliced thinly to ensure an even distribution across the layer. The slices are arranged strategically, covering the entire surface of the biscuit layer. This arrangement allows for a balanced integration of the banana’s sweetness throughout the dessert.
BANOFFEE BISCUIT
Crushed Biscoff biscuits (or digestive biscuits) form the base layer of the Banoffee Pudding. These biscuits contribute a satisfying crunch and a slightly spiced flavor. The crumbs absorb the toffee sauce, providing a sturdy and flavorful foundation for the layers above. The primary role of the Biscoff biscuit crunch layer is to introduce a satisfying crunch to the dessert. This textural contrast is crucial in creating a dynamic and enjoyable eating experience.
CONDENSED MILK
Condensed milk, when transformed into dulce de leche through a process of slow heating, is the heart and soul of banana pudding. This caramelized, thick, and gooey toffee-like sauce has a deep sweetness and a velvety consistency. It infuses the dessert with a rich flavor, creating a luxurious and indulgent experience. The condensed milk undergoes a transformative journey, turning into a luscious toffee sauce that binds the layers together.
If you are worried about whipped cream, don’t worry; I have you sorted there because there is an entire blog post on the website on how to make whipped cream which will surely take all your whipped cream nightmares away!
OTHER RELATED RECIPES FROM THE BLOG
TIPS TO MAKE BANOFFEE PUDDING
- You can use any biscuit of your choice. I have used lotus biscoff biscuits in my recipe.
- To make dulce de leche, place the condensed milk can in a large saucepan filled with water over low heat. Cook for 3 hours with the submerged can. Once completely cool, open the can, and your dulce de leche is ready. A cooker can also be used. Remember to keep an eye on the water level.
- Please use fresh and perfectly ripe bananas. Using squishy bananas will take away a lot of flavor and texture!
- Spread as much cream as you’d like over the pie after whipping it to stiff peaks.
EQUIPMENT USED FOR MAKING BANOFFEE PUDDING
This recipe is really easy to make and hardly requires any equipment.
Measuring Cups and Measuring Spoons. are an integral part of any baker’s kitchen, and it is very important to measure ingredients with precision.
I have used a glass trifle stand to make this pudding, but you can use any jar to make it.
- 1 can condensed milk
- 20 biscoff biscuits
- 3 tbsp melted butter
- ½ cup whipped cream
- 4 bananas sliced
- Chocolate curls, for garnish
- Take a cooker filled ¾th with water and carefully place the sealed milkmaid can in the middle. Cover the cooker with a lid and whistle. Once one whistle is blown, then cook it at a low temperature for 15 minutes.
- Let the cooker cool down completely and then take out the can.
- Take the biscuits in a blender and melted butter, grind till a coarse powder is formed. Don’t grind it to a fine powder.
- Once the condensed milk is cooked and cooled completely, open the can and transfer the prepared dulce de leche into a piping bag.
- For the assembly, pour half of the biscuit mixture in the serving dish. Press the biscuit layer lightly to pack the bottom.
- Arrange the sliced bananas over it.
- Pipe a generous layer of dulce de leche over the bananas.
- Repeat the whole process one more time to create 2 layers.
- Cover the top with some whipped cream and top it up with chocolate curls, shavings and sliced bananas.
If you like my banoffee pudding recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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