Description
This classic Banoffee Pie features a crunchy digestive biscuit base layered with rich homemade caramel, fresh sliced bananas, and fluffy whipped double cream, finished with dark chocolate shavings for an indulgent dessert that’s surprisingly easy to make.
Ingredients
Scale
For the base:
- 200 g (11 oz) Digestive biscuits, crushed
- 100 g (3.5 oz) Unsalted butter, melted
- 1/2 tsp Salt
For the caramel:
- 80 g Unsalted butter
- 80 g Dark brown sugar
- 397 g (14 oz) Can of condensed milk, 1x tin
For the topping:
- 2 Bananas, peeled and sliced
- 300 ml (1.25 cups) Double cream, whipped
- 10 g (3.5 oz) Dark chocolate (optional)
Optional:
- 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 the mixture firmly into a 23 cm removable base flan tin using the back of a spoon. Chill in the fridge for 30 minutes if time allows to set the base.
- Make the caramel: In a small non-stick saucepan over low heat, melt the butter and dark brown sugar together, stirring continuously until the sugar dissolves completely. Add the can of condensed milk, then increase the heat to medium. Stir continuously as the caramel mixture bubbles rapidly for about 1 minute until thick and golden in color.
- Assemble the caramel layer: Spoon the hot caramel evenly over the chilled biscuit base, spreading it smoothly. Return to the fridge and chill for a minimum of 1 hour to set the caramel layer firmly.
- Add the topping: Arrange the peeled and sliced bananas on top of the set caramel layer. Whip the double cream until soft but firm peaks hold their shape (you may fold in the vanilla extract and icing sugar if using). Spread the whipped cream evenly over the bananas.
- Garnish and serve: Finish by shaving dark chocolate curls over the whipped cream for an elegant touch, if desired. Slice and serve immediately.
- Share feedback: If you enjoyed making this recipe, consider rating it to help others and provide feedback for improvements.
Notes
- Digestive biscuits can be substituted with graham crackers (ideal for USA), adjusting the butter amount for correct consistency if needed.
- Toss sliced bananas in lemon juice to prevent browning and add a slight tang.
- Use heavy cream as a substitute for double cream if in the USA, whipping it until soft peaks form.
- Adding vanilla extract and icing sugar to the cream is optional but enhances flavor.
- Dark chocolate curls add a lovely finish but can be replaced with sprinkles or cocoa powder.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 450 kcal
- Sugar: 38 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
