Description
This classic Banoffee Pie features a crunchy digestive biscuit base topped with a rich homemade caramel, layered bananas, and airy whipped cream, finished with a sprinkle of dark chocolate shavings. Perfect for a decadent dessert that combines creamy, sweet, and fruity flavors in each slice.
Ingredients
Scale
For the base:
- 200 g Digestive biscuits, crushed
- 100 g Unsalted butter, melted
- 1/2 tsp Salt
For the caramel:
- 80 g Unsalted butter
- 80 g Dark brown sugar
- 397 g Can of condensed milk (1x tin)
For the topping:
- 2 Bananas, peeled and sliced
- 300 ml Double cream, whipped
- 10 g Dark chocolate (optional)
Optional:
- 2 tsp Vanilla extract
- 2 tbsp Icing sugar
Instructions
- Prepare the biscuit base: Mix the crushed digestive biscuits with melted butter and salt until well combined. Press firmly into the bottom of a 23 cm removable base flan tin using the back of a spoon. Chill in the refrigerator for 30 minutes if time allows to set firmly.
- Make the caramel: Place butter and dark brown sugar in a small non-stick saucepan over low heat. Stir continuously until the sugar dissolves and melts completely. Add the condensed milk, then increase the heat to medium. Keep stirring while the caramel bubbles rapidly for about 1 minute until thick and golden.
- Assemble the pie base and caramel: Spoon the caramel evenly over the chilled biscuit base and smooth the top. Place the flan tin back into the refrigerator and chill for a minimum of 1 hour until set.
- Add topping layers: Arrange the banana slices evenly over the set caramel layer. Whip the double cream until it holds soft peaks, optionally mixing in vanilla extract and icing sugar before whipping for added flavor. Spread the whipped cream over the bananas.
- Finish and serve: Garnish the top with dark chocolate shavings created using a vegetable peeler if desired. Serve immediately or keep chilled until ready to serve.
Notes
- You can substitute digestive biscuits with graham crackers (especially in the USA) but adjust butter amounts to get the right sandy consistency since some biscuits are damper than others.
- To prevent bananas from browning and add a slight tang, toss the slices in lemon juice before layering them on the pie.
- When whipping the double cream, aim for soft but firm peaks that hold shape without becoming lumpy. Heavy cream can be used as an alternative in the USA.
- Adding vanilla extract and icing sugar to the cream before whipping adds flavor but these are optional.
- Dark chocolate shavings are optional and can be replaced with cocoa powder or sprinkles for decoration.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 40 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg
