Description

This Banoffee Pie Puff Pastry Bomb is a fun, bakery-style dessert made simple at home. Flaky puff pastry is layered with creamy chocolate filling, bananas, whipped cream, and salted caramel for a rich, crowd-pleasing treat. It looks impressive but uses easy techniques and a few smart shortcuts — perfect for weekends, birthdays, or special dinners.

Ingredients

Scale

Base

1 sheet store-bought puff pastry, thawed

Chocolate Cream Filling

150 g dark chocolate, chopped
¾ cup (180 ml) heavy cream
2 egg yolks
1 tbsp sugar

Salted Caramel

½ cup (100 g) granulated sugar
¼ cup (60 ml) heavy cream (room temp)
2 tbsp butter
½ tsp sea salt

Whipped Cream

1 cup (240 ml) cold heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract

Layers & Topping

2 ripe bananas, sliced
½ cup crushed toasted almonds (or other nuts)
White or milk chocolate shavings (optional)

Instructions

1️⃣ Bake the Puff Pastry

Heat oven to 200°C / 400°F.
Cut pastry into 2–3 circles or squares.
Bake 12–15 minutes until deep golden and crisp.
Cool completely.

2️⃣ Make the Chocolate Cream

Heat cream until steaming.
Whisk yolks with sugar in a bowl.
Slowly pour hot cream into yolks while whisking.
Return to pan and cook on low, stirring, until slightly thick.
Pour over chopped chocolate, rest 1 minute, then stir smooth.
Cover surface and chill 2 hours.

3️⃣ Make the Salted Caramel

Melt sugar in a saucepan over medium heat (don’t stir, just swirl).
When amber, remove from heat and carefully whisk in cream.
Add butter and salt, whisk smooth. Cool.

4️⃣ Whip the Cream

Beat cream, powdered sugar, and vanilla to soft peaks.

5️⃣ Assemble

Place one pastry layer down.
Spread chocolate cream → banana slices → caramel drizzle → whipped cream → nuts.
Add next pastry layer and repeat.
Finish with whipped cream, caramel, nuts, and chocolate shavings.
Chill 30 minutes before slicing.

Notes

Bake pastry very crisp so it doesn’t get soggy.
Use ripe but firm bananas for best flavor and texture.
Warm your knife under hot water before slicing for clean layers.
You can prepare fillings a day ahead and assemble later.
Build only 2–3 layers for stability.