Description
A classic British dessert, Banoffee Pie features a crunchy digestive biscuit base, rich homemade caramel, fresh sliced bananas, and a luscious whipped cream topping. This easy-to-make pie combines buttery biscuit crust with a velvety caramel layer, sweet bananas, and optional chocolate shavings for an irresistible treat perfect for any occasion.
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 (1 tin)
For the topping:
- 2 Bananas, peeled and sliced
- 300 ml (1.25 cups) Double cream, whipped
- 10 g (3.5 oz) Dark chocolate, grated or shaved (optional)
- 2 tsp Vanilla extract (optional)
- 2 tbsp Icing sugar (optional)
Instructions
- Prepare the base: Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and bashing with a rolling pin. Mix the crushed biscuits with melted unsalted butter and salt until the mixture resembles wet sand. Press this mixture evenly into the base of a 20cm (8-inch) loose-bottomed tart tin or pie dish to form a firm crust. Chill in the refrigerator while making the caramel.
- Make the caramel: In a saucepan over low heat, melt the unsalted butter and add the dark brown sugar. Stir until the sugar dissolves completely. Add the condensed milk to the mixture and cook gently, stirring constantly, for about 10-15 minutes until the mixture thickens into a smooth, golden caramel. Be careful not to let it burn. Remove from heat and allow to cool slightly.
- Assemble caramel on base: Pour the cooled caramel evenly over the biscuit base, smoothing it out with the back of a spoon. Return the tart to the refrigerator and chill for at least 1 hour or until set.
- Prepare the topping: Whip the double cream until it forms soft peaks. If using, add vanilla extract and icing sugar for extra flavor and sweetness while whipping. Slice the bananas into thin rounds.
- Decorate the pie: Once the caramel layer is set, arrange the banana slices evenly on top. Spread the whipped cream generously over the bananas. Optionally, grate or shave dark chocolate and sprinkle it over the cream for garnish.
- Chill before serving: Refrigerate the completed pie for at least 30 minutes to firm up and allow the flavors to meld. Serve chilled and enjoy your classic Banoffee Pie.
Notes
- Use a loose-bottomed tart tin for easy removal and serving of the pie.
- Ensure the caramel is cooled before pouring onto the biscuit base to prevent it from soaking in too much.
- The pie is best served within 1-2 days of making for optimum freshness.
- For a quicker caramel alternative, use ready-made dulce de leche but homemade caramel will yield richer flavor.
- Bananas brown quickly; slice just before assembly or brush with a little lemon juice to prevent discoloration.
