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Banoffee English Muffins

Banoffee English Muffins

Servings 12
Author Melissa Sperka


  • 12 English muffin halves
  • 6 medium bananas
  • 1 or 2 [13.4 oz] cans dulce de leche [I used Nestles]
  • 4 Tbsp softened butter
  • 1/4 cup of brown sugar
  • 1 tsp ground cinnamon
  • 20 oz thawed frozen whipped topping or sweetened fresh whipped cream


  • Preheat the oven to broil and move the oven rack to the highest position. Line a baking sheet with parchment paper and set aside.
  • In a small bowl, mix together the softened butter, brown sugar and cinnamon until fully blended. Slather each muffin half with the butter mixture.
  • Arrange on the baking sheet and place into the oven to toast. Toast for 5-7 minutes or until golden.
  • While the muffins are toasting, warm the dulce de leche in the microwave until it's thin enough to drizzle.
  • Drizzle the toasted muffins each with around a teaspoon of warm dulce de leche reserving the rest for the tops. If you're using 2 cans of dulce...drizzle to your hearts content!!
  • Slice the bananas in half lengthwise, then chop into quarters. Divide the banana chunks equally between the toasted muffin halves.
  • Drizzle each stack of bananas with the remaining dulce de leche.
  • Top each with a generous dollop of whipped cream. Garnish with fresh mint.
  • Serve immediately.