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Banoffee English Muffins

Banoffee English Muffins

Course Breakfast, brunch, Dessert
Cuisine American, English-inspired
Keyword banoffee-english-muffins, banoffee-pie-recipe
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 12 servings
Calories 277kcal
Author Melissa Sperka


  • 6 English muffin cut in half
  • 6 medium bananas
  • 1 13.4 oz can dulce de leche i.e. Nestles
  • 4 tablespoon salted butter softened
  • ΒΌ cup packed light brown sugar
  • 1 teaspoon 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 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 in 30 second increments, stopping to stir each time. Repeat until it's thin enough to drizzle.
  • Slice the bananas in half lengthwise, then chop into quarters. Divide the banana chunks equally between the toasted muffin halves. Drizzle with dulce de leche.
  • Top each with a generous dollop of whipped cream. Garnish with fresh mint.
  • Serve immediately.


Serving: 1serving | Calories: 277kcal | Carbohydrates: 42g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 201mg | Potassium: 304mg | Fiber: 2g | Sugar: 23g | Vitamin A: 190IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 1mg