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Banoffee Pie is one of the easiest desserts I’ve ever made. But don’t equate easy with “dull and tasteless” because that would not be true!
We made mini Banoffee Pies for a dinner party a long time ago and hoped to make it again one day … so I could share with you! Banoffee Pie (a portmanteau or combination of the words “banana and toffee”) was invented sometime in the 1970’s by a chef in England. There are many variations but the basics are usually the same. A simple crust is made with Digestive Biscuits, dulce de leche or caramel is spread on the crust, and bananas are placed on top or under the caramel. Oh and there’s whipped cream – let’s not forget the whipped cream, and chocolate is often included, and sometimes coffee.
Digestive Biscuits can be found in the international food section of your grocery store.
Digestive biscuits are not very sweet and crumble easily making them perfect for a crust. They’re similar to a graham cracker, but much softer. In fact, I think you could spread a little caramel on top of a biscuit and add a chunk or two of banana and have an amazingly simple Banoffee Pie hack!
Make your own caramel by cooking sweetened condensed milk in the can or take the easy way and buy Dulce de Leche (like me). Add fresh sliced bananas and dollops of lightly sweet whipped cream.
Garnish your easy pie with chocolate curls made with melted semisweet chocolate and coconut oil.
This little bite of chocolate seals the deal for me. Caramel, chocolate, bananas, whipped cream – such a fantastic combo!
Call your friends – you’ll want to share this one!
I didn’t do anything special to the bananas but you can toss them with lemon juice to prevent pre-mature aging. I wish I could get tossed in lemon juice to prevent aging … just saying! We just ate the pie immediately sooner rather than later and skipped the whole problem of old bananas.
The name Banoffee Pie is a mashup of the words “banana” and “toffee” which is the perfect way to describe this luscious treat. Make one and thrill your family!
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Banoffee Pie
Ingredients
- 14.1 ounce package of Digestive Biscuits crushed (like McVitie's)
- 10 tablespoon unsalted butter melted
- 2 cans (13.4 ounce) Dulce de Leche
- 2-3 bananas sliced (tossed with lemon juice if desired to prevent browning)
- ½ pint heavy cream
- 2 tablespoons powdered sugar
- 4 ounces semi-sweet chocolate grated for garnish if desired
Instructions
- Process the digestive biscuits in a food processor. Add the melted butter and pulse to combine. Press the mixture into the bottom and up the sides of an 11.5-inch tart pan with removable bottom. Refrigerate crust for at least 30 minutes.
- Spread the Dulce de Leche over the crust and refrigerate until ready to serve.
- Slice bananas to desired thickness and arrange over caramel.
- Beat whipped cream until soft peaks form. Add powdered sugar and beat until medium stiff peaks form. Top the bananas with the whipped cream.
- Garnish with grated chocolate or chocolate curls if desired.
- Serve immediately.
Recipe Notes
Nutrition
Thanks so much for stopping by!
Kimberli
There is a step missing in between 2 and 3. What do I do after refrigerate the crust
Tricia Buice
The recipe is complete. All you do is make the crust and refrigerate. Then spread the prepared caramel in the crust and refrigerate again until needed. Just before serving, top with banana slices and whipped cream. So easy!