Description

Banoffee pie is a decadent, no-bake dessert combining a buttery biscuit crust, rich toffee filling, fresh bananas, and fluffy whipped cream. It’s an irresistible treat that brings together creamy, sweet, and fruity flavors in every bite.

Ingredients

1½ cups crushed digestive biscuits or graham crackers

1/3 cup melted butter

1 can (14 oz) sweetened condensed milk (for the toffee)

3 ripe bananas, sliced

1½ cups heavy whipping cream

2–3 tbsp powdered sugar (to taste)

1 tsp vanilla extract

Optional: grated chocolate or cocoa powder, for topping

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Instructions

Mix the crushed biscuits with melted butter until combined. Press this mixture firmly into the bottom and sides of a pie dish. Chill in the fridge for 30 minutes to set, or bake at 350°F (175°C) for 8 minutes for a firmer crust, then let cool.
Place the unopened can of sweetened condensed milk in a pot of water, ensuring it’s fully submerged. Simmer gently for 2 to 2.5 hours. Let the can cool completely before opening to reveal thick caramelized toffee. Alternatively, use store-bought dulce de leche.
Spread the cooled toffee evenly over the chilled crust. Layer the sliced bananas on top of the toffee. (Toss banana slices with a little lemon juice to prevent browning.)
Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread the whipped cream evenly over the banana layer.
Sprinkle grated chocolate or dust cocoa powder on top for garnish. Chill the pie in the fridge for at least 1 hour before serving to let flavors meld.

Notes

For a quicker version, use store-bought dulce de leche.

Swap digestive biscuits for chocolate cookies for a richer crust.

Add chopped nuts between toffee and banana layers for crunch.

Substitute heavy cream with mascarpone whipped cream for a lighter twist.

Top with caramel sauce or espresso drizzle for extra flavor.

Store leftovers covered in fridge up to 2 days; avoid freezing.

Let pie sit at room temperature 10 minutes before serving for best texture.

Prep Time: 15 minutes
Cook Time: 2 to 2.5 hours (for toffee simmering)
Category: Dessert
Method: No-bake (except optional crust baking)
Cuisine: British

Nutrition

Serving Size: 1 slice (1/8 pie)
Calories: 450 kcal
Sugar: 35 g
Sodium: 150 mg
Fat: 25 g
Saturated Fat: 15 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 70 mg