Banoffee Pie Recipe with Caramel and Cream
This delicious and easy banoffee pie recipe features a buttery biscuit base, rich homemade caramel, sliced bananas, and fluffy whipped cream topped with grated dark chocolate. It's a crowd-pleasing dessert that you can prep ahead, with variations for chocolate lovers, gluten-free, and even vegan diets.
Equipment
- 9-inch pie dish or springform pan
- Mixing bowls
- Hand or stand mixer
- Rolling pin (or food processor)
- Saucepan (if making caramel)
- Grater
Ingredients
- For the Base:
- 250 g digestive biscuits or graham crackers
- 100 g unsalted butter melted
- 1 tbsp sugar optional
- For the Caramel Layer:
- 1 can 397g sweetened condensed milk OR 1 can ready-made caramel
- 50 g butter
- 50 g brown sugar
- For the Filling:
- 3 –4 ripe bananas
- 300 ml double cream heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 30 g dark chocolate for grating on top
Instructions
- Make the Base
- Crush biscuits into fine crumbs using a rolling pin or processor.
- Mix with melted butter (and sugar if using) until it resembles wet sand.
- Press into the base of a 9-inch dish. Chill for 30 mins.
- Prepare the Caramel (2 options)
- Homemade:
- Boil the unopened can of condensed milk submerged in water for 3 hours. Let cool before opening.
- Quick Method:
- Heat ready-made caramel with butter and brown sugar in a pan until slightly thickened. Let cool.
- Assemble the Pie
- Spread cooled caramel over chilled biscuit base.
- Slice bananas and lay over caramel.
- Whip cream with powdered sugar and vanilla until soft peaks form.
- Spread whipped cream over bananas.
- Grate dark chocolate on top. Chill 1 hour before serving.
Notes
Make caramel a day ahead for easier assembly.
Use bananas that are ripe with brown spots for best flavor.
Best served within 24 hours.
Avoid freezing assembled pie.
Try chocolate, boozy, or vegan variations!
Nutrition
Calories: 450kcalCarbohydrates: 45gProtein: 4gFat: 30g
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