An incredibly delicious Banoffee Pie made from different layers of goodness and textures! This easy classic British dessert has a crumbly crust, a caramel layer, bananas and a generous layer of whipped cream.
What is Banoffee Pie?
This addictive dessert is a classic British pie. The name, banoffee, comes from it’s own main ingredients bananas and toffee (caramel). The base of the pie is a biscuit crust, or else you can also make a dough pie crust. The crust is then topped with a generous layer of thick caramel with sliced bananas on top. Everything is finished off with a generous amount of whipped cream and shaved chocolate.
How to make this Banoffee Pie
Banoffee pie only requires a few effortless steps to make! Start by crushing your favourite biscuits of choice into fine crumbs. I like to use speculoos/biscoff biscuits as they add a nice touch of sweet spice to the dessert. However, you can use other biscuits such as digestives, ginger and even chocolate ones! Mix the crushed biscuits with melted butter and press it tightly down in your dish. Transfer this in the fridge so that it starts setting before adding the toppings on top. You can either use ready made canned caramel or dulce de leche. Or else you can make it yourself by cooking the condensed milk with melted brown sugar and butter. Add the sliced bananas on top. The thickness of the bananas is up to your liking! While the pie is resting, in a large bowl whip the heavy cream with icing sugar until stiff peaks. Layer on top of the bananas and place in the fridge until ready to serve. Ideally leave the pie in the fridge for at least one hour before serving.
How to store the Banoffee Pie?
As banoffee pie is a delicate fresh dessert, you can store it in the fridge for about 2-3 days. Once the pie is cut, the fillings may start to move and the pie won’t look as layered as when initially prepared. However, do not fret, the pie is totally fine and incredibly delicious!
- 500 g biscuits speculoos, digestive, ginger, etc
- 150 g butter melted
- 75 g butter
- 75 g brown sugar
- 1 tsp vanilla extract
- 1 can condensed condensed milk or 1 can caramel
- 500 g heavy cream
- 60 g icing sugar
- 3 ripe bananas
- shaved chocolate to decorate
- Lightly grease a 9 inch springform pan with cooking spray and set aside.
- Crush the biscuits by hand or in a food processor until you get fine crumbs. Add the melted butter to the crumbs and mix together. Press down the mixture into the pan. Place in the fridge for about an hour.
- If using already canned caramel, skip this step. In a saucepan melt together the butter and sugar. Once everything is melted add in the condensed milk and vanilla extract. Cook on medium low heat until the caramel starts to bubble and thicken. Stay close to the saucepan and stir frequently so that the mixture doesn’t burn and stick. Once ready, turn off the heat and let it cool completely.
- Meanwhile, chop the bananas into even circles. Spread the caramel over the base and add the bananas on top. Chill in the fridge for at least an hour.
- In a large bowl whip together the heavy cream and icing sugar, until you have stiff peaks. Layer it over the bananas. Chill the Banoffee pie until ready to serve. Minimum chill the pie for an hour. When ready to serve, sprinkle the pie with a generous amount of shaved chocolate.
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
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