Banoffee Pudding with Claire Saffitz
Banoffee Pudding with Claire Saffitz is a medium British recipe that serves 12. 380 calories per serving. Recipe by Claire Saffitz x Dessert Person on YouTube.
Prep: 16 min | Cook: 17 min | Total: 43 min
Cost: $9.14 total, $0.76 per serving
Ingredients
- 1 medium Banana (overripe, sliced into rounds)
- 6 tablespoons Unsalted Butter (divided: 2 Tbsp for caramelizing banana, 4 Tbsp cold for finishing custard)
- 1 cup Dulce De Leche (store‑bought; 2/3 cup for custard, 4 Tbsp for assembly, 2 Tbsp for final drizzle)
- 2.25 cups Whole Milk (2% or whole milk)
- 4 tablespoons Granulated Sugar
- 2 tablespoons Cornstarch
- 4 Egg Yolks (large)
- 1 Whole Egg (large)
- 2 teaspoons Vanilla Extract (pure vanilla)
- 0.25 teaspoon Kosher Salt
- 6 ounces Biscoff Cookies (crushed; can substitute digestive biscuits or graham crackers)
- 1 cup Heavy Cream (chilled)
- 1 cup Sour Cream (full‑fat, unsweetened)
Instructions
Caramelize Banana
Melt 2 Tbsp butter in a heavy‑bottomed saucepan over medium heat. Add the sliced banana rounds and cook, stirring occasionally, until they turn golden and begin to soften, about 5 minutes.
Time: PT5M
Build the Milk Base
Stir in 1/4 tsp kosher salt, 2 Tbsp sour cream, the 2/3 cup dulce de leche, and the 2 ¼ cups whole milk. Heat gently, stirring, until the mixture is just below a simmer (small bubbles around the edge), about 5 minutes.
Time: PT5M
Blend the Base
Use the hand blender directly in the saucepan to blend the mixture until completely smooth.
Time: PT1M
Prepare Egg Mixture
In a separate bowl, whisk together 4 Tbsp granulated sugar, 2 Tbsp cornstarch, 4 egg yolks, and 1 whole egg until fully combined.
Time: PT2M
Temper the Eggs
Slowly stream about two‑thirds of the warm milk‑banana mixture into the egg mixture while whisking constantly. Then pour the tempered egg mixture back into the saucepan.
Time: PT2M
Cook the Custard
Place the saucepan over medium heat and whisk continuously. Cook until the custard thickens, coats the back of the whisk, and reaches a gentle boil with small bubbles, about 6 minutes.
Time: PT6M
Finish the Pudding Base
Remove the pan from heat. Whisk in the remaining 4 Tbsp cold butter (cut into pieces) until melted, then stir in 2 tsp vanilla extract. The pudding should be glossy and silky.
Time: PT2M
Chill the Pudding
Transfer the custard to a medium bowl, press plastic wrap directly onto the surface to prevent a skin, and refrigerate for at least 4 hours (or overnight) until fully set.
Time: PT0M
Whip Cream and Sour Cream
In a large bowl, combine 1 cup heavy cream and 1 cup sour cream. Using a hand mixer on medium speed, whip until medium‑stiff peaks form, then increase to high for stiff peaks, about 5 minutes.
Time: PT5M
Assemble the Trifle
In a 2‑quart trifle dish, layer: (a) a quarter of the chilled pudding, (b) a quarter of the whipped cream mixture, (c) a generous layer of crushed Biscoff cookies, (d) 1 Tbsp dulce de leche drizzled over the cookies. Repeat the layers three more times, ending with a top layer of whipped cream.
Time: PT5M
Final Drizzle and Chill
Swirl the remaining dulce de leche over the top of the whipped cream, cover the dish, and refrigerate for another 3–4 hours before serving.
Time: PT1M
Nutrition Facts
- Calories
- 380
- Protein
- 30g
- Carbohydrates
- 45g
- Fat
- 20g
- Fiber
- 2g
Dietary info: Vegetarian, Contains dairy, Contains eggs, Contains gluten
Allergens: Milk, Eggs, Wheat (gluten), Butter
Ingredient Substitutions
- Instead of Banana: Plantain (not recommended)
- Instead of Unsalted Butter: Margarine (unsalted)
- Instead of Dulce De Leche: Caramel sauce
- Instead of Whole Milk: Almond milk (will change flavor)
- Instead of Granulated Sugar: Caster sugar
- Instead of Cornstarch: All‑purpose flour (will affect texture)
- Instead of Egg Yolks: 4 extra yolks (omit whole egg)
- Instead of Whole Egg: 1 extra yolk (less airy)
- Instead of Vanilla Extract: Vanilla bean seeds
- Instead of Kosher Salt: Table salt (use less)
- Instead of Biscoff Cookies: Digestive biscuits, Graham crackers
- Instead of Heavy Cream: Whipping cream
- Instead of Sour Cream: Greek yogurt (will change tang)
Equipment Needed
- Heavy‑Bottomed Saucepan
- Whisk
- Hand Blender
- Mixing Bowls
- Hand Mixer
- Trifle Dish
- Plastic Wrap
- Spatula
- Measuring Cups and Spoons
- Knife
Critical Steps — Do Not Skip
- Caramelizing the banana to remove raw flavor and add depth.
- Tempering the egg mixture to avoid curdling.
- Cooking the custard to the proper thickness without scorching.
- Whisking in cold butter to smooth any curdled bits.
- Whipping the cream and sour cream together for stability.
Chef Tips from the Video
- Use a heavy‑bottomed saucepan to prevent hot spots that cause scorching.
- Cold butter added at the end not only enriches flavor but also smooths any over‑cooked spots.
- Press plastic wrap directly onto the custard surface to avoid a skin forming.
- Biscoff cookies add a subtle caramel‑spice note that complements the banana and dulce de leche.
Troubleshooting
Custard curdles or has grainy texture.
Turn heat down immediately, whisk vigorously, and incorporate the cold butter; the butter helps re‑emulsify the mixture.
Pudding is too thick after chilling.
Whisk in a splash of warm milk until desired consistency is reached before assembling.
Whipped cream collapses.
Ensure the cream and sour cream are very cold, and add the sour cream early to stabilize the foam.
Cookies become soggy too quickly.
Add the cookie layer just before the final chill, or use a slightly thicker cookie such as digestive biscuits.
Storage
Refrigerator: Cover and store up to 3 days.
Freezer: Not recommended; texture of whipped cream may separate.
Room temperature: Serve chilled; do not leave at room temperature for more than 1 hour.
Make-Ahead Tips
- Prepare the custard a day ahead and keep it covered with plastic wrap.
- Whip the cream mixture just before assembly to retain volume.
- Assembled trifle can be stored covered in the fridge for up to 2 days.
Frequently Asked Questions
What is the cultural significance and history of Banoffee Pudding in British cuisine?
Banoffee pudding is a modern twist on the classic British banoffee pie, which originated in the 1970s as a portmanteau of banana and toffee. The original pie combined sliced bananas, dulce de leche (toffee), and whipped cream in a biscuit crust, and this pudding version reinterprets those flavors in a layered trifle style.
What traditional regional variations of banoffee exist in the United Kingdom?
In the UK, banoffee is most often served as a pie with a digestive biscuit base. Some regions add a splash of Irish whiskey or use shortbread crusts. The pudding version draws on Southern American banana pudding while keeping the British caramel‑banana core.
How is authentic banoffee traditionally served in Britain?
Traditionally, banoffee is served chilled as a pie, sliced into wedges, and topped with a generous dollop of whipped cream and a drizzle of extra dulce de leche. It is usually presented on a simple plate without the layered trifle presentation.
What occasions or celebrations is Banoffee Pudding traditionally associated with in British culture?
Banoffee is a popular dessert for casual gatherings, tea parties, and summer barbecues in Britain. Its sweet, comforting flavors also make it a favorite for birthday celebrations and holiday meals.
How does Banoffee Pudding fit into the broader British dessert tradition?
Banoffee pudding embodies the British love of custard‑based desserts and the use of biscuits as a base, similar to trifle, sticky toffee pudding, and bread and butter pudding. It blends the familiar caramel‑banana pairing with a creamy custard, fitting neatly into the tradition of comforting, chilled desserts.
What are the authentic traditional ingredients for Banoffee Pudding versus acceptable substitutes?
Authentic ingredients include ripe bananas, dulce de leche (or toffee), whole milk, egg yolks, butter, and a biscuit base such as digestive biscuits. Acceptable substitutes are Biscoff cookies for a spiced caramel note, graham crackers, or store‑bought caramel sauce in place of dulce de leche.
What other British desserts pair well with Banoffee Pudding?
Banoffee pudding pairs nicely with classic British treats like shortbread, scones with clotted cream, or a simple fruit crumble. A cup of Earl Grey tea or a glass of chilled sherry also complements its caramel‑banana flavors.
What makes Banoffee Pudding special or unique in British cuisine?
Banoffee pudding uniquely combines the caramel‑banana flavor profile of banoffee pie with the layered, custard‑rich structure of a trifle, creating a dessert that is both familiar and novel. The addition of sour‑cream‑stabilized whipped cream adds a tang that balances the sweetness.
What are the most common mistakes to avoid when making Banoffee Pudding?
Common mistakes include over‑cooking the custard, which creates grainy curdles; failing to properly temper the eggs, leading to scrambling; and adding too much raw banana, which can overwhelm the caramel flavor. Also, whipping the cream too long will cause it to break.
Why does this Banoffee Pudding recipe use both heavy cream and sour cream for the whipped topping?
The sour cream adds a subtle tang and stabilizes the whipped mixture, preventing it from deflating quickly. Heavy cream provides the richness and volume, while the sour cream ensures a smooth, lasting texture.
Can I make Banoffee Pudding ahead of time and how should I store it?
Yes. Prepare the custard and chill it for at least 4 hours, then whip the cream mixture and assemble the trifle. Cover tightly with plastic wrap and keep the dessert refrigerated; it will keep well for up to 3 days.
What texture and appearance should I look for when making Banoffee Pudding?
The custard should be glossy, smooth, and thick enough to coat the back of a spoon. The whipped cream should hold stiff peaks and be light yet tangy. When layered, the trifle should show distinct layers of creamy pudding, airy whipped cream, and crumbly cookies with caramel ribbons.
How do I know when the Banoffee Pudding custard is done cooking?
When the custard reaches a gentle boil with small, steady bubbles and the whisk leaves clear, slow trails that hold their shape for a few seconds, it is done. It should coat the whisk and feel thick but still pourable before chilling.
What does the YouTube channel Claire Saffitz x Dessert Person specialize in?
The YouTube channel Claire Saffitz x Dessert Person specializes in detailed, home‑cooking tutorials that blend classic pastry techniques with approachable, modern twists, often featuring recipes from the "What's for Dessert" cookbook series.
How does the YouTube channel Claire Saffitz x Dessert Person's approach to British dessert cooking differ from other cooking channels?
Claire Saffitz x Dessert Person focuses on precise technique, scientific explanations, and clear visual steps, often adapting traditional British desserts (like banoffee) into more versatile formats such as puddings or trifles, whereas many other channels simply replicate the classic recipes without modification.
Last updated: August 19, 2026
