Banoffee Pie

Category
DifficultyIntermediate

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!

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Yields10 Servings
Prep Time25 minsTotal Time1 hr 25 mins
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

Banoffee Pie
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