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Banoffee Pie Recipe

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4.3 from 58 reviews

A classic Banoffee Pie featuring a crunchy biscuit base, rich caramel filling made from dulce de leche, topped with fresh bananas and luscious whipped cream, finished with dark chocolate shavings for an indulgent dessert that perfectly balances sweetness and creaminess.

  • Total Time: 1 hour 30 minutes (including chilling time)
  • Yield: 8 servings

Ingredients

Biscuit Base

  • 250 grams Arnott’s Granita biscuits (or Marie, butternut snap biscuits, Digestives, Graham Crackers, or any sweet biscuits)
  • 160 grams butter, melted (approx. ⅔ cup)

Caramel Filling

  • 1 x 395 gram can dulce de leche (Nestle Top n Fill or another brand of canned caramel; ensure it’s dulce de leche, not condensed milk)
  • 75 grams butter, cubed
  • 75 grams light brown sugar

Whipped Cream

  • 500 ml thickened cream
  • 1 tablespoon icing sugar
  • 1 teaspoon vanilla bean paste or vanilla extract

To Assemble

  • 2-3 ripe bananas (yellow with a few brown spots, avoid underripe green or overripe mushy bananas)
  • 50 grams dark chocolate, grated or shaved into curls

Instructions

  1. Prepare the Biscuit Base: Crush the Arnott’s Granita biscuits (or your chosen sweet biscuits) into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the crumbs with the melted butter until evenly combined. Press the mixture firmly and evenly into the bottom of a 23cm (9-inch) springform pan or pie dish. Chill in the fridge while preparing the caramel filling to set.
  2. Make the Caramel Filling: In a small saucepan over low heat, combine the can of dulce de leche, cubed butter, and light brown sugar. Stir continuously until the butter melts and the mixture is smooth and slightly thickened, forming a rich caramel sauce. Remove from heat and allow to cool slightly.
  3. Assemble the Caramel Layer: Pour the caramel mixture evenly over the chilled biscuit base, spreading it gently with a spatula. Return to the fridge to chill for at least 30 minutes until the caramel is firm and set.
  4. Prepare the Whipped Cream: In a chilled mixing bowl, whip the thickened cream with the icing sugar and vanilla bean paste or extract until soft peaks form. Be careful not to overwhip to avoid curdling.
  5. Slice the Bananas: Peel and slice the ripe bananas into thin rounds and arrange them evenly over the set caramel layer.
  6. Add the Whipped Cream Layer: Spoon or pipe the whipped cream over the banana layer, spreading it evenly to cover the entire pie.
  7. Garnish and Serve: Sprinkle the grated or shaved dark chocolate over the whipped cream for an elegant finish. Chill the pie for at least an hour before serving to allow all the layers to meld together beautifully.

Notes

  • Use ripe bananas that are firm and yellow with brown spots for best flavor and texture.
  • Do not substitute dulce de leche with condensed milk as they have very different consistencies and flavors.
  • You can prepare the biscuit base and caramel filling a day ahead to save time on assembly day.
  • For a firmer base, chill the biscuit crust longer before adding the caramel layer.
  • If preferred, garnish with toasted nuts or a drizzle of chocolate sauce for extra texture and flavor.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: British

Find it online: https://allyumcooks.com/banoffee-pie-recipe/