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 / imported section of the grocery store. They’re not 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.
I tried making chocolate curls using melted semi-sweet chocolate and coconut oil. I was just about to get the hang of it and managed to save a few for the garnish! The little bit of chocolate seals the deal for me.
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 that whole problem.
Don’t forget to PIN to your favorite Dessert Board!
- 14.1 ounce package of Digestive Biscuits, crushed (like McVitie's)
- 10 tablespoon unsalted butter, melted
- 2 (13.4) ounce cans Dulce de Leche
- 2-3 bananas, sliced (tossed with lemon juice if desired)
- ½ pint heavy cream
- 2 tablespoons confectioners' sugar
- 4 ounces semi-sweet chocolate
- 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 confectioners sugar and beat until desired thickness. Top the bananas with the whipped cream.
- Garnish with grated chocolate or chocolate curls if desired.
- Serve immediately.
So what do you think? Do you want to make one now? It’s a shame I only had one piece – I could go for another about now 🙂 Thanks so much for stopping by! I hope you have a terrific weekend.