Banoffee from butter dough – really easy and delicious

Do you still have big sheets of butter dough in your freezer after Christmas? Good, you can feast on the banoffee that will be ready soon.

The name of the banoffee pie already reveals what it is about: a sweet combination of ripe banana and kinuski assembled into a pie. Everything is crowned by a veil of whipped cream with chocolate shavings.

Normally, banoffee is a pie ready without baking, the base of which is made from cookie crumbs and melted butter pressed into a pie pan.

Christmas jämäbutter doughs are also perfect as a banoffee base. The butter dough is simply fried until crispy without fillings, cooled and assembled into a melt-in-the-mouth delicacy just before serving. To prevent the butter dough from rising recklessly, careful pricking with a fork is necessary.

This is how you make dulce de leche yourself

Dulce de leche is condensed milk boiled into kinuski, which is sold ready-made in stores.

If you can’t get your hands on this caramelized condensed milk, you can make it yourself.

Pour the can of condensed milk into a small, ovenproof dish. Cover the pan tightly with foil. Place the pan in a larger container in a water bath and cook in a 200-degree oven for about two hours, until the condensed milk has turned a caramel color. Mix and let cool.

Banoffee on a butter dough base

(for 8 people)

1 large sheet of butter dough

1 egg for lubrication

1 cup dulce de leche

2 ripe bananas

Whipped cream:

3.3 dl of cream

1 tablespoon powdered sugar

1 teaspoon of real vanilla powder


80 g of dark chocolate, crushed

1. Melt the butter dough according to the instructions on the package. Roll out the dough a little thinner and cut into a round shape. Lightly cut the edges a few centimeters from the edge of the dough. Do not cut to the bottom. Prick the inside of the base with a fork. Brush with egg. Bake at 200 degrees for about 15 minutes until the dough is cooked and beautifully golden brown. Let it cool.

2. Whip the cream until foamy and season with powdered sugar and real vanilla. When the base has cooled, press the middle part slightly lower if necessary. Soften the dulce de leche by whisking lightly. Fill the base with dulce de leche.

3. Slice the bananas and grate the chocolate. Arrange the bananas on top of the dulce de leche. Pour whipped cream on top and decorate with grated chocolate.