Banoffee Pie Mocktail Recipe
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.
Servings 1 glass
Calories 175kcal
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.
