Banoffee Pie Recipe

Introduction

Banoffee Pie is a luscious combination of caramel, bananas, and cream atop a buttery biscuit base. This classic British dessert is rich yet refreshingly simple to make, perfect for impressing guests or treating yourself.

Ingredients

• 200 g Digestive biscuits (crushed)
• 100 g Unsalted butter (melted)
• 1/2 tsp Salt
• 80 g Unsalted butter
• 80 g Dark brown sugar
• 397 g Can of condensed milk (1 tin)
• 2 Bananas (peeled and sliced)
• 300 ml Double cream (whipped)
• 10 g Dark chocolate (optional, for shavings)
• 2 tsp Vanilla extract (optional)
• 2 tbsp Icing sugar (optional)

Instructions

1. Step 1: Mix the crushed biscuits with the melted butter and salt until well combined. Press the mixture firmly into the base of a 23cm removable flan tin using the back of a spoon. If possible, chill the base for 30 minutes to set.
2. Step 2: In a small non-stick saucepan over low heat, melt the 80 g butter with the dark brown sugar, stirring continuously. Once the sugar has dissolved, add the condensed milk and increase the heat to medium. Stir constantly, allowing the caramel to bubble rapidly for about 1 minute until thick and golden.
3. Step 3: Spoon the hot caramel over the biscuit base and smooth it out evenly. Chill the pie for at least 1 hour to let the caramel set.
4. Step 4: Arrange the sliced bananas evenly over the caramel layer. In a separate bowl, whip the double cream with vanilla extract and icing sugar if using. Spread the whipped cream over the bananas.
5. Step 5: Garnish with dark chocolate shavings if desired and serve immediately.

Tips & Variations

• Use a food processor to crush the biscuits quickly and evenly.
• For a quicker caramel, you can use store-bought dulce de leche but homemade caramel adds extra richness.
• Add a pinch of cinnamon to the biscuit base for a subtle warm flavor.
• Replace digestive biscuits with graham crackers for a different texture.
• For a lighter version, substitute double cream with whipped coconut cream.

Storage

Store the Banoffee Pie covered in the refrigerator for up to 2 days. Because of the fresh bananas, it’s best enjoyed soon after assembling. Reheat is not recommended as the cream and bananas can spoil the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the caramel in advance?

Yes, you can prepare the caramel up to two days ahead and keep it refrigerated in an airtight container. Warm it slightly before spreading it over the base to make it easier to spread.

How do I prevent the bananas from browning?

Sprinkle a little lemon juice over the sliced bananas to slow down browning and keep them looking fresh longer.

Banoffee Pie Recipe

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Banoffee Pie is a decadent British dessert combining a buttery biscuit base, rich homemade caramel, fresh bananas, and luscious whipped cream topped with chocolate shavings. This no-bake pie offers a perfect balance of sweet, creamy, and crunchy textures, making it an indulgent treat for any occasion.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: British
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base

• 200 g Digestive biscuits, crushed
• 100 g Unsalted butter, melted
• 1/2 tsp Salt

Caramel Filling

• 80 g Unsalted butter
• 80 g Dark brown sugar
• 397 g Can of condensed milk (1x tin)

Toppings

• 2 Bananas, peeled and sliced
• 300 ml Double cream, whipped
• 2 tsp Vanilla extract (optional)
• 2 tbsp Icing sugar (optional)
• 10 g Dark chocolate, for shavings (optional)

Instructions

1. Prepare the base: Mix the crushed digestive biscuits with melted butter and salt until well combined. Press this mixture firmly into the base of a 23cm removable base flan tin using the back of a spoon. For best results, chill the crust in the refrigerator for 30 minutes to set.
2. Make the caramel: In a small non-stick saucepan over low heat, combine the butter and dark brown sugar. Stir continuously as they melt together. When the sugar has dissolved into a liquid, add the condensed milk. Increase the heat to medium and stir continuously, allowing the caramel to bubble rapidly for about 1 minute. The mixture should thicken and turn a rich golden color.
3. Assemble the caramel layer: Spoon the hot caramel carefully over the biscuit base and smooth the surface evenly. Place the pie in the refrigerator to chill for at least 1 hour to allow the caramel to set firmly.
4. Add the toppings: Arrange the sliced bananas evenly over the set caramel layer. Whip the double cream and if desired, mix in vanilla extract and icing sugar for sweetness and flavor. Spread the whipped cream gently over the bananas.
5. Garnish and serve: Finish by adding dark chocolate shavings on top of the whipped cream if you like. Serve immediately or keep chilled until ready to enjoy.

Notes

• For a firmer crust, chilling the biscuit base before adding caramel is recommended.
• Use a non-stick saucepan to prevent the caramel from sticking and burning.
• Vanilla extract and icing sugar in the whipped cream are optional but enhance the flavor.
• Dark chocolate shavings add a nice contrasting texture and depth to the dessert.
• Ensure continuous stirring when making caramel to prevent scorching.

Keywords: Banoffee Pie, British dessert, banoffee, caramel pie, no-bake pie, whipped cream dessert, banana dessert, easy dessert recipe