Banoffee Pie Recipe

Closeup image of a slice of banoffee pie.

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Banoffee Pie is a classic English dessert made with a biscuit base, dulce de leche, sliced bananas and whipped cream. The name comes from “banana” and “toffee,” the two flavors that define this pie. It is an easy no-bake recipe you can assemble quickly in a pan or in individual cups.

Prep Time30

Cook Time0

Refrigeration Time1

Total Time1 30

Course: Dessert

Cuisine: British, World

Diet: Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 238kcal

Author: Dassana Amit

Ingredients

100 grams Butter – unsalted or 118 ml melted butter
200 to 225 grams or 12 to 14 digestive biscuits – check point no 1 in notes below
2 to 3 bananas – medium-sized
½ cup whipping cream (cold) or heavy cream
1 tablespoon superfine sugar or powdered sugar
½ teaspoon vanilla extract
2 to 3 tablespoons chocolate – grated or chocolate shavings or cocoa powder
1 can or 400 grams dulce de leche

US Customary - Metric

Instructions

Make Biscuit Layer

Grease an 8-inch springform pan, tart pan or pie dish with butter. Set aside.
In a bowl or pan, melt butter on a low heat until its liquid. Do not heat it.
Crush the biscuits in a food processor or place them in a zip bag and crush with a rolling pin until fine.
If using a food processor, add the melted butter to the crushed biscuits in it.
Process again until the finely crushed biscuits is mixed evenly with the butter.
If you have crushed the biscuits in a zip bag, transfer it to a bowl and mix in the melted butter until the crumbs are evenly coated.
Press this biscuit mixture firmly on the base of the greased pan using the back of a spoon or a flat measuring cup. Form a neat and even layer.
Chill the crust for 20 to 30 minutes so that it sets.

Whipping Cream

Whip the cream with sugar and vanilla extract in a chilled bowl until soft or medium peaks form.
Keep the whipped cream in the fridge until you assemble the Banoffee Pie.
Slice the bananas just before assembling, so that they stay fresh and don’t brown.

Make Banoffee Pie

Remove the pan with the set biscuit layer from the fridge.
You can loosen the edges if using a springform pan and place the biscuit crust with or without the base lid on your serving plate or platter.
Spread the dulce de leche evenly over the biscuit base.
Arrange the banana slices in an even layer over the dulce de leche layer.
Place the whipped cream over the sliced bananas and spread gently without pressing down.
Finish with grated chocolate or a light dusting of cocoa powder.
Chill the Banoffee Pie for 1 to 2 hours or until you serve. You can also serve immediately if needed.

Serving & Storage

Serve the pie chilled for the best texture. Use a warm knife to get clean slices.
Keep the Banoffee Pie covered in the fridge and finish within 1 day. The biscuit base stays firm, but the bananas may soften over time.

Notes

You can use digestive biscuits, Marie biscuits, graham crackers or any plain wheat cookies for the crust.
Press the biscuit base firmly for clean slices.
Chill the crust so it sets properly. If the biscuit base isn’t chilled long enough, it will crumble and the pie won’t slice cleanly.
Keep the cream chilled so it whips well.
Soft to medium peaks in the cream give the classic Banoffee texture. Over-whipped cream becomes grainy and heavy.
Use ripe but firm bananas. Soft bananas turn mushy and spoil the layers.
Slice bananas fresh to avoid browning.
Warm the dulce de leche lightly for easy spreading by placing the closed can in warm water for a few minutes. It should be soft and spreadable, not runny, or the layers may collapse when slicing.
Assemble in individual cups for easy serving.

Nutrition