This layered no-bake dessert builds from a buttery, sugar-crisp base up through a thick swipe of rich dulce de leche and a full layer of sliced ripe bananas. A cloud of softly whipped cream, sweetened with just a touch of powdered sugar and vanilla, gets spread or mounded over the top, then finished with a light dusting of cocoa powder or grated dark chocolate for that classic banoffee look. Every component comes together in the fridge, so the layers have time to set and slice cleanly instead of collapsing on the plate. It's rich, creamy, and packed with that caramel-banana flavor pairing people crave, without a single step that requires an oven. This one slots easily into a gluten free spread, making it a reliable pick for potlucks, holidays, or just an excuse to eat pie for dessert.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
Pulse the digestive biscuits in a food processor until they form fine, even crumbs. Add the granulated sugar and melted butter and pulse again until the mixture resembles damp sand and holds together when pressed between your fingers.
Tip the crumb mixture into a 9-inch pie dish or springform pan. Press it firmly and evenly across the base and up the sides using the bottom of a measuring cup, building a wall about 1 inch high. Refrigerate for at least 20 minutes, until the crust feels firm to the touch.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
