Broken Banoffee

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This banana and toffee (“banoffee” — get it?) dessert has English origins but in the hands of Boston’s own Brian Poe it gets a modern update. His version has a s’mores-shortbread and toffee crust, and it’s topped with white chocolate mousse. Serve yours in a small glass to keep everything contained or put it on a plate for the true “deconstructed” feel. Feeling extra fancy? Sprinkle a few chocolate chips on for a finishing touch.


  • 3 large bananas chopped
  • 1 cup of caramel sauce (you can either make your own or buy your favorite)
  • 1/2 cup condensed milk (split into two 1/4 cups)
  • 7 ounces white chocolate chopped in fine pieces + 1 pound block of white chocolate
  • 2 egg yolks
  • 2 tbs sugar
  • 1/4 cup + 1 cup heavy cream
  • 1 heath toffee bar, broken into small pieces
  • 1 box of s'mores or shortbread cookies
  • 1 stick of butter


  1. Toss chopped bananas in the caramel sauce and mix in the condensed milk. Set aside.
  2. Place 7 ounces of the chopped white chocolate in a large bowl and set aside.
  3. In a small bowl, add the egg yolks and sugar and whisk until smooth.
  4. In a saucepan over low heat, bring the 1/4 cup of heavy cream to a simmer. With a ladle, slowly add the cream into the large mixing bowl of egg yolk and sugar, mixing with a spoon or whip as you go. When the mixture coats the spoon, we are ready for the next step.
  5. Next, pour the hot mixture through a fine mesh sieve over the bowl of chopped white chocolate.
  6. Next, whip the other 1 cup of cream into whipped cream and fold into the now egg, sugar, cream and white chocolate mixture. 
  7. For the crust, pulse the heath toffee bar and equal parts s’mores and shortbread cookie. Pieces should be about a ¼ inch crumble.
  8. Melt 1 stick of butter with 1/4 cup condensed milk, lightly toss the warm liquid with the cookie crumbles. And let rest warm.
  9. Use a vegetable peeler to peel the 1 pound block of white chocolate and creating shavings.
  10. To plate, spoon the cookie crust onto the plate, top with the banana caramel mixture, then top with a healthy sized spoonful of the white chocolate mousse, and garnish with white chocolate shavings. Or serve in a small glass.

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