Description
This foolproof Banoffee Pie combines a buttery digestive biscuit base, a rich homemade caramel layer, fresh sliced bananas, and fluffy whipped cream for a deliciously indulgent dessert. Finished with optional dark chocolate shavings, this classic British sweet treat is perfect for any occasion and easy to make at home.
Ingredients
Scale
For the base:
- 200 g (11 oz) Digestive biscuits, crushed
- 100 g (3.5 oz) Unsalted butter, melted
- 1/2 tsp Salt
For the caramel:
- 80 g Unsalted butter
- 80 g Dark brown sugar
- 397 g (14 oz) Can of condensed milk (1 tin)
For the topping:
- 2 Bananas, peeled and sliced
- 300 ml (1.25 cups) Double cream, whipped
- 10 g (3.5 oz) Dark chocolate (optional, for garnish)
Optional:
- 2 tsp Vanilla extract
- 2 tbsp Icing sugar
Instructions
- Prepare the base: Mix the crushed digestive biscuits with the melted butter and salt until well combined. Press this mixture firmly into a 23cm removable base flan tin using the back of a spoon. For best results, chill the base for 30 minutes to set before adding the topping.
- Make the caramel: In a small non-stick saucepan over low heat, melt the butter and dark brown sugar, stirring continuously until the sugar dissolves. Add the condensed milk and increase the heat to medium. Stir constantly as the caramel bubbles rapidly for about 1 minute until thick and golden in color.
- Assemble the caramel layer: Spoon the warm caramel evenly over the chilled biscuit base and smooth the surface. Place the pie in the refrigerator and chill for at least 1 hour to allow the caramel to set firmly.
- Add banana and cream topping: Arrange the sliced bananas evenly over the set caramel layer. Whip the double cream until it holds soft peaks. If desired, mix in vanilla extract and icing sugar before whipping. Spread the whipped cream over the bananas.
- Garnish and serve: Optionally, decorate the pie with dark chocolate shavings created with a vegetable peeler. Serve the Banoffee Pie chilled for a decadent dessert experience.
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Notes
- Digestive biscuits: Any dry biscuit can be substituted; adjust butter quantity for consistency as some biscuits may be more moist. In the USA, graham crackers work well as an alternative.
- Bananas: Toss sliced bananas with a little lemon juice to prevent browning and add a slight tanginess before placing on the pie.
- Double cream: Whip until firm but still soft and floppy—not too stiff or lumpy. Heavy cream is a suitable substitute in the USA.
- Vanilla and icing sugar: Adding vanilla extract and icing sugar to the cream enhances flavor but is optional.
- Chocolate: Dark chocolate shavings add a nice finishing touch but can be replaced with sprinkles or cocoa powder if preferred.
Nutrition
- Serving Size: 1 slice (approx. 1/8 pie)
- Calories: 430 kcal
- Sugar: 32 g
- Sodium: 160 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg
