Banoffee Pie Mocktail Recipe

banoffee pie mocktail with cream float and biscuit crumble garnish

5 from 1 vote

This banoffee pie mocktail layers banana syrup, toffee sauce, and cream soda into something that genuinely tastes like the dessert. The ratio is 0.75 oz toffee -- not 1.5 oz -- and that single adjustment changes it from cloying to balanced.

Course Desserts, Drinks, Mocktails

Cuisine American

Keyword banana toffee drink, banoffee mocktail, banoffee pie mocktail, banoffee pie mocktail recipe, dessert mocktail, non alcoholic banoffee drink

Prep Time 5

Total Time 5

Servings glass

Calories 175kcal

Author Zoe Tanaka

Cost $5

Equipment

1 Tall glass
1 Small bowl or jar for the cream float

Ingredients

For the Banoffee Mocktail

1 oz banana syrup Monin banana syrup or homemade: blend 1 overripe banana with 2 tbsp sugar and 2 tbsp water, strain
3/4 oz toffee sauce Torani toffee syrup or dulce de leche thinned with warm water -- do not exceed 3/4 oz or it becomes cloying
4 oz cold cream soda
2 tbsp cold heavy cream for the float
ice
1 slice banana for garnish, optional

Instructions

Build the Mocktail

Fill a tall glass with ice. Add 3/4 oz toffee sauce and 1 oz banana syrup over the ice. Stir gently to combine the two syrups.
Pour 4 oz of cold cream soda slowly over the back of a spoon held just above the ice. This preserves carbonation and creates a slight layered effect between the syrups and soda.

Make the Cream Float

Pour 2 tablespoons of cold heavy cream into a small bowl or jar. Whisk or shake for 20 seconds until slightly thickened -- not fully whipped, just past the liquid stage. It should pour slowly.
Pour the lightly whipped cream slowly over the back of a spoon onto the surface of the drink. It will float briefly before beginning to fold in.
Add a banana slice to the rim if using. Serve immediately -- the cream float holds for about 2 minutes before fully incorporating.

Notes

The toffee-to-banana ratio matters: 0.75 oz toffee to 1 oz banana is the tested balance. More toffee becomes cloying; less loses the banoffee character.

For homemade banana syrup: blend 1 very ripe banana with 2 tbsp sugar and 2 tbsp warm water. Strain through a fine mesh. Lasts 3 days refrigerated.

Cream soda from a glass bottle tends to have better carbonation than canned for this recipe.

Nutrition