Banoffee
Indulge in the ultimate dessert delight with this irresistible Banoffee pie recipe! Featuring a buttery biscuit base made from crushed digestive biscuits or graham crackers, this no-bake classic is layered with a rich homemade caramel, fresh banana slices, and a cloud of velvety whipped cream. Topped with a sprinkle of grated dark chocolate for an elegant finish, every bite is a harmonious blend of creamy, sweet, and buttery textures. Perfect for entertaining or a sweet treat after dinner, this easy-to-make dessert comes together with simple pantry staples in under an hour of active preparation. Whether you're a fan of banana desserts or caramel creations, this Banoffee pie is destined to become a crowd-pleasing favorite.
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Recipe Information
Ingredients
- 200 grams Digestive biscuits (or graham crackers)
- 100 grams Unsalted butter (melted)
- 400 grams Sweetened condensed milk
- 300 milliliters Heavy cream
- 3 whole Bananas
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 20 grams Dark chocolate (for garnish)
Instructions
Prepare the base by crushing the digestive biscuits (or graham crackers) into fine crumbs. Use a food processor for ease, or place the biscuits in a sealed bag and smash with a rolling pin.
Melt the unsalted butter in the microwave or on the stovetop, then mix it thoroughly with the biscuit crumbs.
Press the biscuit mixture firmly into the base and slightly up the sides of a 20cm (8-inch) springform or tart tin. Refrigerate for at least 20 minutes to set.
To make the caramel, pour the sweetened condensed milk into a saucepan. Heat gently on low, stirring continuously, for about 35 minutes until it thickens and turns a golden caramel color. Be careful not to let it burn.
Let the caramel cool slightly, then spread it evenly over the chilled biscuit base. Return the tin to the fridge for another hour or until the caramel is firm.
Peel and slice the bananas into thin rounds. Arrange them on top of the set caramel layer.
In a mixing bowl, whisk the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Spread the whipped cream over the bananas, creating soft swirls for texture. If desired, use a piping bag for a more decorative finish.
Grate the dark chocolate over the whipped cream layer for garnish.
Chill the banoffee pie in the fridge for at least 1 hour before serving. Slice and enjoy!
Nutrition Facts
Calories |
4488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.6 g | 333% | |
| Saturated Fat | 144.7 g | 724% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 1620 mg | 70% | |
| Total Carbohydrate | 469.0 g | 171% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 326.9 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1326 mg | 102% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 3166 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
