CategoryDesserts
Banoffee Pie is a classic British dessert made with a buttery biscuit crust, rich dulce de leche, fresh bananas, and fluffy whipped cream. The combination of caramelized toffee, ripe bananas, and airy cream makes this a decadent yet easy-to-make treat. It’s a no-bake dessert that is perfect for any occasion!
For the Biscuit Crust
2 cups (200g) digestive biscuits or graham crackers, crushed
½ cup (115g) unsalted butter, melted
1 tbsp brown sugar (optional, for extra sweetness)
For the Toffee Layer (Dulce de Leche)
1 can (14 oz / 397g) sweetened condensed milkOr use store-bought dulce de leche (about 1¼ cups / 300ml)
For the Banana Layer
4 ripe bananas, sliced
For the Whipped Cream Topping
1 ½ cups (360ml) heavy whipping cream, cold
¼ cup (30g) powdered sugar
1 tsp vanilla extract
For Garnish
Chocolate shavings or cocoa powder
Extra banana slices (optional)
Caramel drizzle (optional)
Make the Biscuit Crust
1
- Crush the Biscuits:
- In a food processor, pulse the digestive biscuits/graham crackers into fine crumbs.
- Alternatively, place them in a ziplock bag and crush with a rolling pin.
- Mix with Butter:
- In a bowl, combine crumbs, melted butter, and brown sugar.
- Stir until the mixture has the texture of wet sand.
- Press into the Pan:
- Press the mixture firmly into a 9-inch (23cm) tart or springform pan.
- Use a spoon or the back of a measuring cup to create an even layer.
- Chill the Crust:
- Refrigerate for 30 minutes while preparing the filling.
Make the Dulce de Leche (If Using Homemade)
2
- Cook the Condensed Milk:
- Remove the label from the sweetened condensed milk can.
- Place the can in a deep saucepan and cover with water.
- Simmer on low heat for 2-3 hours, making sure the can is always submerged.
- Carefully remove and let it cool before opening.
- Shortcut:
- Use store-bought dulce de leche if short on time.
Assemble the Pie
3
- Spread the Dulce de Leche:
- Once the crust is firm, spread a thick, even layer of dulce de leche.
- Layer the Bananas:
- Slice the bananas and arrange them over the caramel layer.
Make the Whipped Cream
4
- Chill the Mixing Bowl:
- Place the mixing bowl and whisk in the freezer for 10 minutes.
- Whip the Cream:
- Beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Decorate and Serve
5
- Spread Whipped Cream:
- Gently spread the whipped cream over the banana layer.
- Garnish:
- Sprinkle with chocolate shavings or cocoa powder.
- Drizzle with caramel sauce (optional).
- Chill Before Serving:
- Refrigerate for at least 1 hour before slicing.
Pro Tips
6
- For Extra Crunch: Add a layer of chopped toasted nuts between the bananas and cream.
- For a Boozy Twist: Drizzle rum or coffee liqueur over the bananas before adding cream.
- To Keep Bananas from Browning: Lightly brush banana slices with lemon juice.
Ingredients
For the Biscuit Crust
2 cups (200g) digestive biscuits or graham crackers, crushed
½ cup (115g) unsalted butter, melted
1 tbsp brown sugar (optional, for extra sweetness)
For the Toffee Layer (Dulce de Leche)
1 can (14 oz / 397g) sweetened condensed milkOr use store-bought dulce de leche (about 1¼ cups / 300ml)
For the Banana Layer
4 ripe bananas, sliced
For the Whipped Cream Topping
1 ½ cups (360ml) heavy whipping cream, cold
¼ cup (30g) powdered sugar
1 tsp vanilla extract
For Garnish
Chocolate shavings or cocoa powder
Extra banana slices (optional)
Caramel drizzle (optional)
Directions
Make the Biscuit Crust
1
- Crush the Biscuits:
- In a food processor, pulse the digestive biscuits/graham crackers into fine crumbs.
- Alternatively, place them in a ziplock bag and crush with a rolling pin.
- Mix with Butter:
- In a bowl, combine crumbs, melted butter, and brown sugar.
- Stir until the mixture has the texture of wet sand.
- Press into the Pan:
- Press the mixture firmly into a 9-inch (23cm) tart or springform pan.
- Use a spoon or the back of a measuring cup to create an even layer.
- Chill the Crust:
- Refrigerate for 30 minutes while preparing the filling.
Make the Dulce de Leche (If Using Homemade)
2
- Cook the Condensed Milk:
- Remove the label from the sweetened condensed milk can.
- Place the can in a deep saucepan and cover with water.
- Simmer on low heat for 2-3 hours, making sure the can is always submerged.
- Carefully remove and let it cool before opening.
- Shortcut:
- Use store-bought dulce de leche if short on time.
Assemble the Pie
3
- Spread the Dulce de Leche:
- Once the crust is firm, spread a thick, even layer of dulce de leche.
- Layer the Bananas:
- Slice the bananas and arrange them over the caramel layer.
Make the Whipped Cream
4
- Chill the Mixing Bowl:
- Place the mixing bowl and whisk in the freezer for 10 minutes.
- Whip the Cream:
- Beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Decorate and Serve
5
- Spread Whipped Cream:
- Gently spread the whipped cream over the banana layer.
- Garnish:
- Sprinkle with chocolate shavings or cocoa powder.
- Drizzle with caramel sauce (optional).
- Chill Before Serving:
- Refrigerate for at least 1 hour before slicing.
Pro Tips
6
- For Extra Crunch: Add a layer of chopped toasted nuts between the bananas and cream.
- For a Boozy Twist: Drizzle rum or coffee liqueur over the bananas before adding cream.
- To Keep Bananas from Browning: Lightly brush banana slices with lemon juice.
Notes
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