Why You’ll Love This Recipe

This Banoffee pie is a crowd-pleaser that combines the irresistible flavors of bananas, caramelized toffee, and whipped cream, creating a dessert that’s both decadent and comforting. The buttery biscuit base provides a perfect balance to the richness of the filling, making each bite a delightful experience. It’s a no-bake dessert, which means it requires minimal time and effort while delivering a show-stopping result. Perfect for any occasion, from casual dinners to special celebrations, this pie is sure to impress.

Ingredients

1 ½ cups digestive biscuits or graham crackers, crushed
½ cup unsalted butter, melted
1 can (14 oz) sweetened condensed milk
2 tbsp unsalted butter
1 tbsp dark brown sugar
3 ripe bananas, sliced
1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
Chocolate shavings or cocoa powder for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the crust: In a food processor, crush the digestive biscuits or graham crackers until finely ground. Combine with melted butter in a bowl and stir until the mixture resembles wet sand. Press the mixture into the base of a pie dish (9-inch) to form an even layer. Refrigerate the crust for at least 30 minutes to set.
Make the toffee filling: In a saucepan, combine the sweetened condensed milk, butter, and dark brown sugar. Cook over medium heat, stirring constantly, until the mixture begins to boil. Once boiling, reduce the heat and simmer for 5-7 minutes, or until the toffee thickens. Stir continuously to prevent burning. Remove from heat and let it cool slightly.
Assemble the pie: Once the crust has set, pour the toffee filling over the chilled base. Smooth the surface with a spatula. Layer the banana slices evenly on top of the toffee.
Whip the cream: In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread the whipped cream over the bananas, covering them completely.
Garnish and chill: Optionally, garnish the pie with chocolate shavings or a dusting of cocoa powder. Refrigerate for at least 2 hours, or overnight, to allow the pie to set fully.

Servings and Timing

Servings: 8-10
Preparation Time: 30 minutes
Chilling Time: 2 hours minimum, preferably overnight

Variations

Nutty crust: Add crushed nuts, such as pecans or walnuts, to the biscuit crust for a nutty crunch.
Vegan version: Use a dairy-free butter substitute and coconut cream in place of the heavy cream to make this recipe vegan-friendly.
Banoffee in a jar: Serve individual portions of Banoffee pie in mason jars for a fun and portable twist on this classic dessert.
Chocolate layer: Add a layer of melted chocolate or Nutella on top of the toffee layer for an extra indulgent treat.

Storage/Reheating

Storage: Store the Banoffee pie in the refrigerator for up to 3-4 days. Ensure it is covered to prevent the crust from becoming soggy.
Reheating: This pie is best served chilled, and no reheating is necessary. If the whipped cream becomes too soft over time, you can rewhip it slightly before serving.

FAQs

How do I prevent the bananas from turning brown?

To prevent the bananas from browning, you can brush them lightly with lemon juice before adding them to the pie. This will help preserve their freshness.

Can I make Banoffee pie in advance?

Yes, Banoffee pie is a great dessert to make ahead. In fact, it often tastes even better after chilling overnight as the flavors have time to meld together.

Can I use a store-bought crust for this recipe?

Yes, you can use a store-bought graham cracker or digestive biscuit crust if you’re short on time. However, making your own crust is simple and adds a fresh, homemade touch to the pie.

Is it necessary to chill the pie before serving?

Yes, it’s essential to chill the pie for at least 2 hours to allow the layers to set and develop their flavor. The crust will also firm up, making it easier to slice.

Can I use a different type of biscuit for the crust?

Yes, you can use other types of biscuits, such as shortbread or hobnobs, for the crust. The flavor will vary, but the result will still be delicious.

How can I make the toffee filling thicker?

If your toffee filling is too runny, let it simmer for a few extra minutes to thicken up. Be sure to stir it continuously to prevent burning.

Can I use whipped topping instead of homemade whipped cream?

You can use store-bought whipped topping as a substitute for the homemade whipped cream, though fresh cream tends to give the best texture and flavor.

Can I freeze Banoffee pie?

While it’s not ideal, you can freeze Banoffee pie for up to 1-2 months. However, the texture of the whipped cream may change once thawed, so it’s best to enjoy it fresh.

Is Banoffee pie gluten-free?

Banoffee pie is not naturally gluten-free due to the biscuits used in the crust. You can make it gluten-free by using gluten-free digestive biscuits or a gluten-free cookie alternative.

Can I make this recipe without condensed milk?

Condensed milk is key to making the toffee filling, but you can try making an alternative toffee sauce from scratch using brown sugar, butter, and heavy cream.

Conclusion

Banoffee pie is a timeless dessert that combines sweetness, richness, and a satisfying texture in every bite. With its simple ingredients and easy preparation, it’s a great choice for both novice and experienced bakers. Whether you’re serving it at a party or enjoying it as a family treat, this pie will always be a hit. Make sure to keep some of this decadent dessert on hand, as it’s bound to disappear quickly!

Banoffee Pie

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Author: Ava
Total Time: 2 hours
Yield: 8-10 servings
Diet: Vegetarian

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Description

Banoffee pie is a decadent no-bake dessert that combines a rich toffee filling, fresh bananas, and a fluffy whipped cream topping all nestled on a buttery biscuit crust. This easy and delicious pie is perfect for any occasion, offering a sweet, indulgent treat that’s sure to please your guests. With simple ingredients and minimal prep time, Banoffee pie is a crowd-pleaser that you can prepare ahead of time, ensuring a stress-free dessert experience.

Instructions

Prepare the crust: In a food processor, crush the digestive biscuits or graham crackers until finely ground. Combine with melted butter in a bowl and stir until the mixture resembles wet sand. Press the mixture into the base of a 9-inch pie dish to form an even layer. Refrigerate the crust for at least 30 minutes to set.
Make the toffee filling: In a saucepan, combine sweetened condensed milk, butter, and dark brown sugar. Cook over medium heat, stirring constantly, until the mixture begins to boil. Once boiling, reduce the heat and simmer for 5-7 minutes, or until the toffee thickens. Stir continuously to prevent burning. Remove from heat and let it cool slightly.
Assemble the pie: Once the crust has set, pour the toffee filling over the chilled base. Smooth the surface with a spatula. Layer the banana slices evenly on top of the toffee.
Whip the cream: In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread the whipped cream over the bananas, covering them completely.
Garnish and chill: Optionally, garnish the pie with chocolate shavings or cocoa powder. Refrigerate for at least 2 hours, or overnight, to allow the pie to set fully.

Notes

You can add crushed nuts, such as pecans or walnuts, to the biscuit crust for extra texture.
For a vegan version, substitute the dairy butter with a plant-based alternative and use coconut cream for the whipped cream.
The pie can be stored in the fridge for 3-4 days. Be sure to cover it to prevent the crust from becoming soggy.
If you’d like a richer flavor, add a layer of melted chocolate or Nutella between the toffee and banana layers.

Prep Time: 30min
Cook Time: 10min
Category: Dessert
Method: No-Bake
Cuisine: British