Banoffee Pie is a beloved British no-bake dessert made with a crumbly biscuit base, layers of dulce de leche, sliced bananas, and clouds of whipped cream. It’s sweet, silky, and a guaranteed crowd-pleaser.
In a bowl, mix the crushed biscuits, melted butter, and brown sugar (if using) until well combined.
Press the mixture into the bottom and sides of a 9-inch pie dish or tart pan.
Chill in the fridge for 30–40 minutes, or bake at 350°F (175°C) for 8 minutes if you want a firmer crust. Let cool completely.
Open the can of dulce de leche and spoon it onto the cooled crust.
Use an offset spatula to spread it evenly.
Layer the banana slices over the dulce de leche.
In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form.
Spread or pipe the whipped cream over the banana layer.
Garnish with grated chocolate, coffee powder, or chopped nuts, if desired.
Refrigerate for at least 2–3 hours, or overnight for best results.
Slice with a sharp knife dipped in hot water for clean cuts
Best served chilled
Add a layer of peanut butter or Nutella under the bananas
Use gingersnaps or Biscoff cookies for the base
Top with coffee-flavored whipped cream for a mocha twist
Drink: Coffee, Earl Grey tea, or a dessert wine like Sauternes
Meal Pairing: Complements light meals like salads, grilled chicken, or afternoon tea spreads
8 servings