Banoffee, the irresistible banana cake, gets chocolate

Kitchen Guide – Banoffee, unflavored banana cake, chocolate chip cookies

Image: Kitchen guide

Banofee is a cake of English origin that has taken Brazilians by storm. With more people in love with sweets, different types Banoff. In São Paulo and Rio there are even sweet shops that sell this special dessert.

The original cake takes bananas, coffee (caramel in English, equivalent to dulce de leche) and sour cream on a biscuit base. In the recipe below, the dulce de leche gets an extra touch of chocolate – the ganache is so good! Try it: the dessert is interesting, but it is really easy to make.

Preparation time:

40 min


2 cups of 900g each (15cm rim)

Difficulty level:




  • 1 pack of cornstarch biscuits (200g)
  • 2 tablespoons 100% cocoa powder (15g)
  • ½ stick of melted butter (100 g)


  • 200 g milk chocolate
  • ½ container of UHT cream (100ml)
  • 1 cup (300g) solid dulce de leche
  • 5 peeled bananas (400g)


  • 2 cups of sour cream (500 ml)
  • 6 tablespoons of granulated sugar (90g)


  • 2 tablespoons 100% cocoa powder (15g)

Preparation mode


In a blender or food processor, grind the cookies finely. Add cocoa and melted butter and beat until you get something that looks like wet sand, which sticks when pressed with your fingers. Divide the dough between two forms (15 cm in diameter and 5 cm in length each), fill about two fingers in each and press well on the back and sides. Place in the freezer to firm up.


Melt milk chocolate with cream, make ganache. Add dulce de leche and mix until you get a homogeneous mixture. It is important that the dulce de leche used is strong and does not run off the spoon so that the filling has the right consistency.


In the mixer, with the help of the world, beat the sour cream until it becomes a peak. Gradually add sugar and continue beating until stiff peaks form. At this stage, be careful not to use sour cream.


With a firm dough, add half of the cooled mixture to each layer. Cut the bananas in half lengthwise and place them on top of the dough with the cut side facing down. Divide the cream between the pies and level the cream with a spatula, using the edges of the pan as a help. Use a sieve to decorate the edges with cocoa.

Tips: Cut the cake into 8 pieces or mix directly into individual pans to sell per unit.

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