Banoffee Pie
A delicious and indulgent Banoffee Pie made with a buttery biscuit base, rich caramel toffee, sweet bananas, and fluffy whipped cream. This easy dessert is perfect for special occasions or a sweet treat.
Ingredients
For The Bas
- 250 g digestive biscuits
- 100 g unsalted butter melted
For The Toffee Filling
- 1 can 397 g sweetened condensed milk
- 2 tbsp unsalted butter
- 2 tbsp brown sugar
For The Topping
- 3 ripe bananas sliced
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 30 g grated chocolate or chocolate shavings optional
Instructions
- Crush the digestive biscuits into fine crumbs.
- Add the melted butter and mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a 9-inch pie dish or tart pan to form an even base.
- Refrigerate the base for at least 20–30 minutes to help it set.
- For the toffee filling, place the condensed milk, butter, and brown sugar in a saucepan over low heat.
- Stir continuously until the butter and sugar melt and the mixture becomes thick and caramel-like.
- Remove from the heat and allow the toffee to cool slightly.
- Spread the toffee evenly over the chilled biscuit base.
- Arrange the sliced bananas over the toffee layer.
- Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Spread or pipe the whipped cream over the bananas.
- Sprinkle with grated chocolate or chocolate shavings, if using.
- Refrigerate the Banoffee Pie for at least 1 hour before serving.
- Slice gently and serve chilled.