Banoffi Pie
Indulge in the irresistible charm of classic Banoffi Pie, a no-bake dessert that's a perfect balance of buttery crunch, creamy sweetness, and fruity freshness. This British favorite starts with a crumbly digestive biscuit base, layered with rich, homemade caramel made from sweetened condensed milk, and topped with slices of ripe bananas. A cloud of lightly sweetened whipped cream crowns the pie, creating a luscious, multi-textured experience in every bite. For the ultimate finishing touch, a sprinkle of dark chocolate adds an elegant flair. Ready in just an hour of prep and chill time, this decadent dessert is ideal for entertaining or a special treat after dinner. With key ingredients like bananas, caramel, and biscuits making up its name, Banoffi Pie is bound to be a crowd-pleaser you'll return to again and again!
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Recipe Information
Ingredients
- 250 g Digestive biscuits
- 100 g Unsalted butter
- 1 can (400g) Sweetened condensed milk
- 3 whole Bananas
- 300 ml Whipping cream
- 2 tbsp Powdered sugar
- 25 g Dark chocolate (optional, for garnish)
Instructions
1. Prepare the base: Crush the digestive biscuits into fine crumbs using a food processor or place them in a zip-top bag and crush with a rolling pin.
2. Melt the butter over low heat. Stir it into the biscuit crumbs until the mixture resembles wet sand.
3. Press the crumb mixture firmly and evenly into the bottom of a 23cm (9-inch) loose-bottom tart tin. Chill the base in the fridge for at least 15 minutes while you prepare the filling.
4. Make the caramel: In a saucepan, pour the condensed milk and cook on low heat, stirring constantly, for about 20–30 minutes until it thickens and turns a golden caramel color. Ensure you stir continuously to avoid burning or sticking.
5. Pour the caramel over the chilled biscuit base and spread evenly with a spatula. Let it cool to room temperature, then chill in the fridge for about 1 hour to set.
6. Just before serving, slice the bananas into thin rounds and arrange them over the caramel layer.
7. Whip the cream with the powdered sugar until soft peaks form. Spread the whipped cream over the banana layer, creating a swirled texture if desired.
8. Optional garnish: Finely grate or shave dark chocolate over the top of the whipped cream for a decorative touch.
9. Serve immediately or store in the fridge until ready to eat. Banoffi Pie is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 238 mg | 10% | |
| Total Carbohydrate | 63.0 g | 23% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 41.9 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 164 mg | 13% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 350 mg | 7% | |
*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.
