Banana Caramel Tart

Sometimes also called banana caramel pie (although strictly speaking, because it doesn’t have a pastry lid it isn’t a pie at all…) and Banoffee tart. I think the Banoffee tag is an English thing – combination of banana and toffee I guess.

It’s always been a favourite in Australia, I don’t think it’s popularity has waned much over the years. Its rich, insanely sweet and ab-so-lute-ly scrumptious!

Now, I’ve made the cheats version. I used ready bought shortcrust pastry for a start. Some people use a biscuit base, like you would for a cheesecake. In fact – I think most people would use a biscuit base but pastry is fine ( especially when you are lacking in energy or motivation 😉 )

The other thing I did that saved heaps of time was resort to the old Aussie tried-and true method of making the caramel. An unopened tin of condensed milk is boiled it a big pot of water until it turns into the most luscious caramel. Aussie cooks have been doing it for decades and the results are exactly what you want but I feel the need to add the following cautions:

  • boil the can of condensed milk in a BIG pan. You want the pan to be at least twice the depth of the can.
  • watch like a hawk to make sure the water stays way above the level of the can. The can of caramel/milk can explode if the water runs dry and I’ve heard awful stories about people cleaning caramel from the kitchen ceiling…
  • I boil the can of milk for 1.5 hours and then I leave it in the pan of water to cool down to tepid. Be careful, if you open the tin straight away the contents will be VERY hot. On the other hand, using the caramel before it goes cold makes it easier to spread.


Boil one unopened tin of condensed milk for 1.5 hours (see notes above) and leave in the pan until the water is tepid.

Line a tart dish with shortcrust pastry or biscuit base.


Bake in a 200C oven until golden. Now… with this recipe I don’t bake blind, can’t be bothered. When the tart shell comes out of the oven I get a clean tea-towel and flatten any bubbly bits. It probably doesn’t do much for the flakiness of the pastry but this is the easy version.

Slice two bananas over the base of the cooled tart base and then tip in the condensed milk caramel. Spread it evenly over the base. Try not to eat too much of it while you’re doing this…


Top the caramel with another 2 sliced bananas. This is optional if you haven’t got enough bananas in the house.


Put in the ‘fridge to cool.

Whip some cream and making sure the caramel filling has gone cold spread your cream over the top. If you have renewed surge of energy you could pipe the cream on 🙂

Decorate with chocolate shavings (use the potato peeler or the grater) or toasted coconut or, and this is very yummy, 1, 2 or 3 scrumbled up Cadbury Flake bars.


It does well to set this again in the fridge for a couple of hours. Helps everything come together.

When you serve this people will love you and fall at your feet 🙂


3 thoughts on “Banana Caramel Tart

    1. Oh Reeni, your blog (and THAT caramel cake) is just beautiful!
      I’m going to have to lift my bloggy game I think – my photos in particular look very lame in comparison to the Foodbuzz ref blogs I’ve visited LOL
      Thank you for your kind words, dulce de leche sounds Portuguese, is that right? I’ll have to do some research.
      Have a lovely day

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