Here’s a classic, no-fuss Banoffee Pie recipe — creamy, caramelly, banana-y perfection 🍌🥧✨
🥧 Banoffee Pie (No-Bake, Foolproof Version)
Ingredients (Serves 8)
For the crust
- 300g digestive biscuits (or graham crackers)
- 120g melted butter
For the caramel layer (cheat version)
- 1 can (397g) dulce de leche or sweetened condensed milk caramel
(If you want to make the caramel from scratch with condensed milk, I can give that method too.)
Toppings
- 3–4 ripe bananas
- 300ml cold whipping cream or heavy cream
- 2 tbsp icing sugar
- 1 tsp vanilla extract
- Grated chocolate or cocoa powder (optional)
🍮 Instructions
1. Make the biscuit base
- Crush the biscuits to fine crumbs (food processor or zip bag + rolling pin).
- Mix with melted butter until it looks like wet sand.
- Press firmly into the bottom of a pie tin or springform pan.
- Chill for 15–20 minutes.
2. Add the caramel
- Spread dulce de leche evenly over the chilled crust.
- Refrigerate again for 15 minutes to help it set.
3. Slice the bananas
- Cut into coins or long thin slices.
- Arrange them evenly on top of the caramel layer.
4. Whip the cream
- Beat the cream with icing sugar and vanilla until soft peaks.
- Spoon or pipe it generously over the bananas.
5. Finish & chill
- Grate chocolate on top or dust lightly with cocoa (optional but lovely).
- Chill for 1 hour before serving.
🍽️ Tips for the best Banoffee Pie
- Prevent browning: toss banana slices in a tiny bit of lemon juice (very light so you don’t taste it).
- Stiffer cream: add 1 tbsp mascarpone or cream cheese when whipping.
- Salted caramel twist: sprinkle a pinch of sea salt on the caramel.
- Make-ahead: assemble up to 6 hours before eating.
If you want, I can also give you:
🍌 a no-banana version (coffee toffee pie)
🍌 a fully from-scratch caramel recipe
🍌 a mini banoffee cups version
🍌 a low-sugar or vegan alternative
Would you like any of those?
