There’s no shortage of creamy, overly-sweet dessert cocktails with a zillion ice-cream-shop ingredients, and for the most part we pass them by in our search to find only the finest and most balanced cocktails for you, dear user.
We very nearly passed up the Banoffee, too, with its ridiculous recipe that reads more like a grocery list than instructions for making a grown-up cocktail. But we had a banana burning a hole in our pockets, and everything else we needed on hand when we saw the recipe on Difford’s Guide, and so we tried it – and boy howdy, are we glad we did.
It’s quite good, with a strong focus on fresh banana flavor. The sweet liqueurs work well here, offering a hint of buttery pie crust and making the drink truly reminiscent of the English treat it’s named for. In the original recipe, the dairy component is split between milk and half-and-half (a sweet cream with a milkfat of about 12%) – you can use milk and/or cream in any proportion you prefer.
