Banoffee Pie with Caramel, Bananas, and Whipped Cream Recipe
This classic Banoffee Pie is a luscious layered dessert featuring a crunchy biscuit base, rich caramel filling, fluffy whipped cream, and fresh ripe bananas, topped with decadent dark chocolate curls. Perfect for any occasion, this no-bake pie combines simple ingredients into an irresistibly creamy and sweet treat.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes (including chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: British
Ingredients
Biscuit Base
- 250 grams Arnott's Granita biscuits (or Marie, Butternut snap biscuits, Digestives, Graham Crackers, or your favourite 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)
- 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 extract
To Assemble
- 2-3 ripe bananas (yellow with a few brown spots)
- 50 grams dark chocolate, grated or shaved into curls
Instructions
- Prepare the biscuit base: Crush the biscuits finely using a food processor or by placing them in a sealed bag and pounding with a rolling pin. Combine the crushed biscuits with melted butter until the mixture resembles wet sand. Press this mixture evenly into the base and sides of a 23 cm (9 inch) pie dish or springform pan. Chill in the refrigerator to set while preparing the filling.
- Make the caramel filling: In a saucepan over low heat, combine the dulce de leche, cubed butter, and light brown sugar. Stir continuously until the butter and sugar have fully melted and the mixture is smooth and creamy. Remove from heat and allow to cool slightly before pouring over the chilled biscuit base. Return to the fridge to set for at least 30 minutes.
- Prepare the whipped cream: In a large mixing bowl, whip the thickened cream with icing sugar and vanilla bean paste or extract until soft peaks form. Be careful not to overwhip to avoid the cream turning buttery.
- Assemble the pie: Slice the ripe bananas and arrange them evenly over the set caramel layer. Spread the whipped cream gently over the banana layer, covering the entire surface. Finally, sprinkle or decorate with grated or shaved dark chocolate curls on top.
- Chill and serve: Refrigerate the completed Banoffee Pie for at least 1 hour before serving to allow all flavors to meld and the pie to firm up slightly. Slice and enjoy this indulgent dessert best served chilled.
Notes
- Be sure to use dulce de leche and not condensed milk to achieve the perfect caramel texture and flavor.
- Use ripe bananas that are yellow with some brown spots for optimal sweetness and texture.
- You can substitute the biscuit base with your preferred type of sweet biscuits, such as Digestives or Graham Crackers.
- If you don’t have vanilla bean paste, pure vanilla extract works well as a substitute.
- Store any leftovers covered in the refrigerator for up to 2 days for best freshness.
