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Easy Banoffee Torta Recipe

If You're Still in Iso-Baking Mode (Which Lets Be Real, We All Are) Try this Banoffee Torta Recipe

I don't know about you, but my mouth is watering just thinking about this Banoffee Torta recipe. Our friends over at Fratelli Fresh recognised that it was time to take our iso-baking to the next level by attempting this delicious creation, so they kindly shared their recipe . . . You're welcome!

Fratelli are also offering a home delivery grocery service so that you can get all iso-baking needs (and a few cocktail kits) delivered straight to your door. You can check that out here.

Banoffee Torta

Fratelli Fresh Grocer

Easy Banoffee Torta Recipe

Ingredients

  1. 4 x 395g tins sweetened condensed milk
    300g unsalted butter, chopped
    750g digestive biscuits
    50g hazelnut praline paste (optional)
    ½ vanilla bean, split & seeds removed
    600ml thickened cream
    75g castor sugar
    4 bananas, sliced
    200g 70% dark chocolate, curled


Directions

  • Place tins of condensed milk in a large saucepan, cover with water and bring to the boil. Reduce the heat and simmer on a very low heat for 5 hours, making sure to keep tins covered with water. Remove the tins and cool in fridge overnight.
  • Meanwhile, melt the butter either in a small saucepan over low heat, or in a bowl in a microwave. Add hazelnut praline paste (if using) and mix to combine.
  • Blitz biscuits in a food processor until finely crumbed. Add melted butter and mix to combine.
  • Add biscuit crumb to a loose-based flan tin and press mixture into the base of the tin until it is nice and compact. Place tin in the freezer for 2 hours to firm up.
  • Use a piping bag and thick nozzle (size 20) to pipe caramel over biscuit base, piping in a circle, starting from the centre. (Or spoon caramel over the biscuit base if you don’t have a piping bag).
  • Add vanilla seeds and sugar to the cream and whisk until stiff peaks form.
  • Remove banoffee torta from the tin and transfer to serving plate. Pipe or spread the cream over the caramel, then decorate with banana and chocolate swirls.
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