Description
Banoffee Pie is a decadent dessert featuring a buttery biscuit base, rich caramel, fresh banana slices, and fluffy whipped cream, finished with a sprinkle of dark chocolate. Perfect for special occasions or indulgent treats.
Ingredients
Units
Scale
Base
- 200 g (11 oz) digestive biscuits, crushed
- 100 g (3.5 oz) unsalted butter, melted
- 1/2 tsp salt
Caramel
- 80 g unsalted butter
- 80 g dark brown sugar
- 397 g (14 oz) can of condensed milk
Topping
- 2 bananas, peeled and sliced
- 300 ml (1.25 cups) double cream, whipped
- 10 g (3.5 oz) dark chocolate, for grating or shavings
Optional
- 2 tsp vanilla extract
- 2 tbsp icing sugar
Instructions
- Preheat the oven to 180°C (350°F). Grease a 9-inch pie tin.
- Mix crushed digestive biscuits with melted butter and salt. Press the mixture into the base of the pie tin evenly. Chill in the fridge for 10–15 minutes to set.
- To make the caramel, melt butter and dark brown sugar in a saucepan over medium heat. Add condensed milk and simmer gently for 5–7 minutes, stirring constantly until thickened.
- Pour caramel over the chilled biscuit base and smooth the top. Allow it to cool completely, then refrigerate for 1 hour to set.
- Slice bananas and arrange them evenly over the caramel layer.
- Whip the double cream until soft peaks form, optionally adding vanilla extract and icing sugar for extra flavor.
- Spread the whipped cream over the bananas and top with grated dark chocolate or chocolate shavings.
- Chill in the fridge for another 30 minutes before serving.
Notes
- Use firm bananas to prevent them from turning mushy under the caramel.
- Condensed milk can be replaced with dulce de leche for a richer caramel flavor.
- Dark chocolate can be substituted with milk chocolate if preferred.
- Store leftovers in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 36g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg