Banoffee Pie Recipe

I decided to dive headfirst into the world of classic desserts with this indulgent banoffee pie, which is a beautiful medley of crunchy biscuit base, decadent dulce de leche, and fresh bananas, all crowned with fluffy whipped cream. Preparing it was like a therapeutic escape, and the end result was not only a feast for the eyes but also a nostalgic trip back to the comforting flavors of my childhood.

I adore the impossible-to-resist flavor combo in my Banoffee Pie. The balsamic butter base from digestive biscuits is a perfect complement to the dulce de leche made from condensed milk.

Layered with bananas and topped with whipped cream, this pie is as rich in flavor as it is delightful.

Banoffee Pie Recipe Ingredients

• Digestive Biscuits: Rich in fiber and carbohydrates, these provide a crunchy base.
• Unsalted Butter: Adds richness and helps bind the biscuit crust.
• Sweetened Condensed Milk: Essential for dulce de leche, contributes a creamy sweetness.
• Bananas: High in potassium and natural sugars, they give sweetness and texture.
• Double Cream: Whipped to airy perfection, adds richness and indulgence.
• Icing Sugar: Sweetens the whipped cream, balancing flavors.
• Dark Chocolate/Cocoa Powder: For dusting, adds a touch of bitterness and depth.

Banoffee Pie Recipe Ingredient Quantities

• 300g digestive biscuits
• 100g unsalted butter, melted
• 400g can of sweetened condensed milk (for making dulce de leche)
• 3-4 ripe bananas, sliced
• 300ml double cream
• 1 tablespoon icing sugar
• Grated dark chocolate or cocoa powder, for dusting

How to Make this Banoffee Pie Recipe

1. Prepare the Base:
Put 300g of digestive biscuits in a food processor and blend until they are a very fine crumb. Mix the biscuit crumb with 100g of melted unsalted butter until evenly combined.

2. Form the Crust:
The biscuit mixture should be pressed into the base and sides of a 23cm springform tin to create an even crust. Refrigerate for at least 30 minutes to set.

3. Make the Dulce de Leche:
Take off the label and place the unopened can in a saucepan. Make sure it is covered with water, and simmer it for 2-3 hours. All the while, maintain the can’s submersion in water by replenishing it as necessary.

4. Cool the Can:
Take the can out of the water and let it cool completely before opening. This will reveal the dulce de leche inside.

5. Spread the Caramel:
After allowing it to cool, take the can and open it. Evenly distribute the dulce de leche over the cookie bottom. This VERY thick caramel spread should cover the entire surface. Use a spatula if you need it.

6. Add the Bananas:
Cut 3-4 ripe bananas into slices and arrange them over the caramel.

7. Whip the Cream:
In a big bowl, whip 300ml double cream with 1 tablespoon icing sugar until soft peaks have formed.

8. Top the Pie:
Smooth the whipped cream over the banana layer. Use a spatula to make the surface as uniform as possible.

9. Garnish:
For decoration, dust the top with either grated dark chocolate or cocoa powder.

10. Chill and Serve:
Chill the banoffee pie for a minimum of 1 hour to set before cutting and serving. Enjoy your wonderful creation!

Banoffee Pie Recipe Equipment Needed

1. Food processor
2. Small saucepan
3. 23cm springform tin
4. Mixing bowl
5. Spoon or spatula
6. Knife
7. Cutting board
8. Whisk or electric mixer
9. Measuring spoons
10. Grater (if using grated dark chocolate)

FAQ

• What is the best way to make dulce de leche for the banoffee pie?Unopened cans of sweetened condensed milk can be turned into dulce de leche merely by simmering them in a pot of water for a few hours.

  Here’s how to do it:

  1. Place a clean, unopened can of sweetened condensed milk in a pot.
  2. Fill the pot with enough water to cover the can completely.
  3. Cover the pot and bring the water to a simmer.
  4. Continue to simmer for 2 to 3 hours, keeping the pot covered and ensuring that the can remains submerged in water.
  5. Remove the pot from heat and let the can cool before opening.

• Can I use a ready-made dulce de leche instead?Using store-bought dulce de leche will save time and work perfectly for this recipe.
• What type of bananas work best for banoffee pie?Opt for bananas that are firm and have reached full ripeness. These are the ones with the best flavor and texture. But if the bananas are too far gone on the ripening scale, they’ll mostly yield mushy results. So if mushy isn’t your thing, be sure to use bananas that are only mostly mushy.
• How do I prevent the bananas from browning?Add a few drops of lemon juice to the banana slices to keep them fresh and avoid any browning.
• Can I use a different type of biscuit for the base?If digestive biscuits are unavailable, then Graham crackers or another biscuit can be used.
• Can the pie be made in advance?Yes, put together the pie some hours before serving, omitting the cream topping. Then, just before serving, add the topping.
• How long will the banoffee pie last?The pie can be kept in the refrigerator for around 2 days, but it is best eaten fresh. It was stored in the refrigerator; it kept fine for up to 2 days. We found it just as vibrant on day 2 as on day 1.

Banoffee Pie Recipe Substitutions and Variations

For the crust, use graham crackers or oat biscuits instead of digestive biscuits.
Use coconut oil instead of unsalted butter for a dairy-free substitute.
Instead of making dulce de leche with sweetened condensed milk, save time and use store-bought.
Substitute coconut cream for double cream for a non-dairy version.
Instead of using grated dark chocolate, dust with cinnamon or nutmeg for a different taste.

Pro Tips

1. Crust Reinforcement: To ensure the crust holds together well, consider adding an extra tablespoon of melted butter to the biscuit mixture. This can help bind the crumbs better, especially if your biscuits are drier or more crumbly.