Description
A classic British dessert featuring a buttery biscuit base topped with rich caramel, fresh sliced bananas, and fluffy whipped cream, finished with optional dark chocolate shavings. This indulgent Banoffee Pie combines sweet, creamy, and fruity flavors in a no-bake pie perfect for gatherings and celebrations.
Ingredients
Scale
For the base:
- 200 g Digestive biscuits, crushed
- 100 g Unsalted butter, melted
- 1/2 tsp Salt
For the caramel:
- 80 g Unsalted butter
- 80 g Dark brown sugar
- 397 g Can of condensed milk (1 tin)
For the topping:
- 2 Bananas, peeled and sliced
- 300 ml Double cream, whipped
- 10 g Dark chocolate (optional)
Optional additions:
- 2 tsp Vanilla extract
- 2 tbsp Icing sugar
Instructions
- Prepare the base: Mix the crushed digestive biscuits with the melted butter and salt until well combined. Press this mixture firmly into the base of a 23 cm removable base flan tin using the back of a spoon. If possible, chill the base for 30 minutes to set before adding the filling.
- Make the caramel: In a small non-stick saucepan over low heat, melt together the butter and dark brown sugar, stirring continuously. Once the sugar dissolves completely and the mixture is liquid, add the condensed milk. Increase the heat to medium and continue stirring for about 1 minute until the caramel thickens and turns golden.
- Assemble the base and caramel: Spoon the warm caramel evenly over the biscuit base and smooth the surface. Place the pie in the refrigerator and chill for a minimum of 1 hour to let the caramel set.
- Add the toppings: Once the caramel is set, arrange the sliced bananas evenly over the caramel layer. Then spread or pipe the whipped double cream on top, optionally mixed with vanilla extract and icing sugar if using.
- Finish and serve: Optional dark chocolate can be shaved on top using a vegetable peeler for garnish. Serve the Banoffee Pie chilled for a rich and decadent dessert experience.
Notes
- You can substitute digestive biscuits with graham crackers if preferred; adjust butter quantity to achieve a sandy texture suitable for pressing.
- Prevent bananas from browning by tossing them lightly in lemon juice before layering on the pie.
- Whip the double cream until firm yet soft and floppy, avoiding an overly stiff or lumpy texture.
- Vanilla extract and icing sugar add flavor to the cream but are optional.
- Dark chocolate shavings add a decorative touch; alternatively, use sprinkles or cocoa powder as garnish.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg
