Low Sodium Classic Banoffee Pie
Indulge guilt-free with this Low Sodium Classic Banoffee Pie, a lighter twist on the beloved British dessert that's perfect for those watching their salt intake. Featuring a buttery digestive biscuit crust, rich caramel made from low sodium condensed milk, and layers of fresh banana coins, this pie is a dreamy blend of textures and flavors. The whipped cream topping, delicately infused with vanilla and a hint of coffee, adds a luxurious touch, while a sprinkle of dark chocolate shavings completes the pie with a decadent flourish. Ready in under an hour and chilled to perfection, this dessert is an ideal treat for celebrations or as a show-stopping finale to a family dinner. Enjoy a healthier version of this creamy, caramel-loaded delight without sacrificing any of the classic charm!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Digestive biscuits
- 100 grams Unsalted butter
- 300 ml Heavy cream
- 75 grams Light brown sugar
- 3 large Bananas
- 400 grams Condensed milk (low sodium)
- 1 teaspoon Instant coffee powder
- 2 tablespoons Confectioners' sugar
- 1 teaspoon Vanilla extract
- 50 grams Dark chocolate
Instructions
Begin by preparing the base of the pie. Place the digestive biscuits in a food processor and pulse until they form fine crumbs.
Melt the unsalted butter in a small saucepan over low heat. Add the biscuit crumbs to a mixing bowl and pour the melted butter over them. Mix until well combined.
Press the biscuit-butter mixture into the bottom and sides of a 20cm (8-inch) loose-bottomed tart tin to form an even layer for the crust. Refrigerate for at least 30 minutes to set.
While the crust is setting, prepare the caramel layer. In a medium saucepan, combine the low sodium condensed milk and light brown sugar. Cook over low heat, stirring continuously, until thickened and golden brown, about 10-15 minutes. Set aside to cool.
Slice the bananas into thin coins and arrange them evenly over the chilled biscuit crust. Pour the cooled caramel over the bananas, smoothing it out to cover them completely.
In a large bowl, whisk the heavy cream with confectioners' sugar, vanilla extract, and instant coffee powder until it forms soft peaks. Be careful not to over-whip the cream.
Spread the whipped cream evenly over the caramel layer. Use a spatula or the back of a spoon to smooth it out.
For an extra touch of flavor, grate or shave the dark chocolate over the top of the whipped cream.
Chill the pie in the refrigerator for at least 2 hours before serving to allow the flavors to meld and the layers to set properly.
Once ready, carefully remove the pie from the tin, slice, and serve chilled. Enjoy your low sodium classic Banoffee Pie!
Nutrition Facts
Calories |
4933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.4 g | 356% | |
| Saturated Fat | 161.2 g | 806% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 1372 mg | 60% | |
| Total Carbohydrate | 568.9 g | 207% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 420.0 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1392 mg | 107% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 3514 mg | 75% | |
*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.
