Delicious Banoffee Dessert Recipe for Every Occasion

In a mixing bowl, combine all-purpose flour and powdered sugar.

Add the cold butter, cutting it into the flour mixture until it resembles coarse crumbs. Then, mix in the egg yolk and add cold water one tablespoon at a time until the dough comes together.

Wrap the dough in plastic film and refrigerate for at least 30 minutes.

Preheat your oven to 180°C (350°F). Roll out the chilled pastry on a lightly floured surface to fit a tart or pie pan.

Place the rolled pastry in the pan, prick the bottom with a fork, and bake for about 15-20 minutes until golden brown.

Once baked, let it cool completely.

In a saucepan over medium heat, combine sweetened condensed milk, brown sugar, and butter.

Stir continuously until the mixture thickens and turns a caramel color, about 8-10 minutes. Be careful not to let it burn.

Pour the caramel into the cooled pastry shell and let it set while you prepare the banana cream filling.

In a mixing bowl, mash the ripe bananas until smooth. In another bowl, whip the heavy cream with sugar and vanilla extract until soft peaks form.

Gently fold the mashed bananas into the whipped cream until well integrated.

Spread the banana cream filling over the caramel layer in the pastry shell.

Slice the remaining banana and top the dessert. You can also sprinkle with chocolate shavings or cocoa powder if desired.

Refrigerate for about 2 hours before serving to let it set properly.