Why You’ll Love Banoffee Pie Recipe

Banoffee Pie is the ultimate no-bake dessert that’s quick and easy to prepare. It combines the deliciously sweet and smooth flavors of caramelized toffee with the freshness of ripe bananas and the fluffiness of whipped cream. The buttery biscuit base provides the perfect crunch, making every bite a harmonious balance of textures and flavors. This dessert is perfect for special occasions or when you want to treat yourself to something indulgent!

Ingredients

200g digestive biscuits
100g unsalted butter, melted
397g tin of condensed milk
50g unsalted butter
1 tbsp golden syrup
2 ripe bananas
300ml heavy cream
2 tbsp powdered sugar
Chocolate shavings or cocoa powder for decoration (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Start by preparing the biscuit base. Crush the digestive biscuits into fine crumbs. You can use a food processor or place the biscuits in a sealed bag and crush them with a rolling pin. Once crushed, transfer the crumbs into a bowl and mix with the melted butter until combined.
Press the biscuit mixture into the bottom of a pie dish or tart pan to form an even base. Use the back of a spoon to compact it firmly. Chill the base in the fridge for 20-30 minutes to set.
While the base is chilling, prepare the toffee layer. In a saucepan, combine the condensed milk, butter, and golden syrup. Stir over low heat for 5-10 minutes until the mixture thickens and turns a golden caramel color.
Remove the toffee from the heat and let it cool slightly. Once the biscuit base is set, pour the toffee over the chilled base and spread evenly. Allow it to cool completely in the fridge for at least 1 hour.
Slice the ripe bananas into thin rounds and arrange them over the toffee layer.
In a separate bowl, whisk the heavy cream with powdered sugar until soft peaks form. Spoon or pipe the whipped cream on top of the banana layer, spreading it evenly.
Optionally, decorate with chocolate shavings or a dusting of cocoa powder.
Chill the pie for at least another 30 minutes to let everything set before serving.

Servings and Timing

Servings: 8-10
Preparation time: 20 minutes
Chilling time: 2 hours (including 30 minutes for the biscuit base and 1 hour for the toffee layer)
Total time: 2 hours 20 minutes

Variations

Vegan Banoffee Pie: Use dairy-free biscuits, coconut milk for the toffee sauce, and coconut cream for the whipped topping to make a vegan-friendly version.
Nutty Crust: Add crushed nuts such as pecans or almonds to the biscuit base for an added crunch and flavor.
Chocolate Banoffee Pie: Drizzle some melted dark chocolate over the toffee layer for an extra indulgent twist.
Banoffee Cheesecake: Swap the biscuit base with a cheesecake-style base and use a cream cheese filling for a slightly tangy variation.

Storage/Reheating

Store the Banoffee Pie in the fridge, tightly covered with plastic wrap or in an airtight container. It will stay fresh for up to 3 days. It’s best enjoyed cold and doesn’t require reheating.

FAQs

How can I make Banoffee Pie ahead of time?

You can prepare the pie a day in advance and store it in the fridge. This will allow the flavors to meld and the pie to set properly.

Can I use a different kind of biscuit for the crust?

Yes! Digestive biscuits are traditional, but you can substitute with graham crackers or even Oreo biscuits for a different flavor.

What’s the best way to serve Banoffee Pie?

Serve it chilled with a dollop of extra whipped cream or a sprinkle of chocolate shavings for extra flair.

Can I make the toffee layer without condensed milk?

Condensed milk is essential for the traditional caramel toffee, but you can try making your own caramel sauce by melting sugar and butter together for an alternative.

How do I know when the toffee is ready?

The toffee will thicken and turn a golden brown color. It should coat the back of a spoon and be slightly sticky.

Can I freeze Banoffee Pie?

It’s not recommended to freeze Banoffee Pie as the bananas may turn mushy, and the cream could separate when thawed.

Can I use whipped cream from a can?

Yes, you can use canned whipped cream, but fresh whipped cream will provide a richer texture and flavor.

Is Banoffee Pie gluten-free?

Banoffee Pie can be made gluten-free if you use gluten-free biscuits for the base.

Can I add more bananas to the pie?

Feel free to add more bananas for a thicker layer of fruit if you love bananas!

Can I decorate Banoffee Pie with something other than chocolate?

Yes! You can decorate with caramel sauce, crushed nuts, or even a sprinkle of cinnamon for a different touch.

Conclusion

Banoffee Pie is the perfect dessert for any occasion, blending sweet, creamy, and crunchy textures in every bite. Whether you’re treating yourself or hosting a gathering, this dessert is sure to impress. With simple ingredients and minimal prep time, it’s a dessert that’s easy to love and hard to resist!

Banoffee Pie Recipe

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Treat yourself to a slice of heavenly Banoffee Pie today! This irresistible dessert features layers of crunchy biscuit base, creamy toffee, fresh bananas, and luscious whipped cream. A perfect combination of textures and flavors, Banoffee Pie is guaranteed to satisfy your sweet cravings.

Author: Emily
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours 40 minutes
Yield: 8 servings
Category: Dessert
Method: No-Bake
Cuisine: British
Diet: Vegetarian

Instructions

Prepare the Base:
In a food processor, crush the digestive biscuits into fine crumbs.
Mix the crumbs with the melted butter until combined.
Press the mixture into the base of a 9-inch tart pan or pie dish to form a smooth, even layer.
Refrigerate the base for 1 hour to set.
Make the Toffee:
Pour the sweetened condensed milk into a saucepan over medium heat.
Stir constantly for 5-7 minutes until the milk thickens and turns golden brown.
Pour the toffee mixture evenly over the chilled biscuit base.
Let it cool to room temperature before moving on.
Assemble the Pie:
Once the toffee is set, arrange the banana slices over the toffee layer.
Whip the Cream:
In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Gently spread the whipped cream over the banana slices, smoothing it out to cover evenly.
Finishing Touches:
Optionally, drizzle some dark chocolate over the whipped cream or dust with cocoa powder for a decorative touch.
Refrigerate the pie for at least 2 hours before serving to allow all the flavors to meld together.

Notes

You can use any type of biscuits or cookies to make the base, but digestive biscuits give it a traditional texture and flavor.
For a stronger toffee flavor, cook the condensed milk for a few extra minutes until it’s darker and thicker.
To make it more decadent, add a layer of melted chocolate before the bananas.