Go Back
+ servings

Banoffee Pie

Banoffee Pie (Banana-Toffee) Caramel, Bananas, Chocolate and Whipped Cream piled in a simple crust - an English favorite!
Prep Time15 mins
Total Time15 mins
Course: Dessert, Pie
Servings: 8 servings
Author: Tricia


  • 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 to prevent browning)
  • 1/2 pint heavy cream
  • 2 tablespoons powdered sugar
  • 4 ounces semi-sweet chocolate, grated for garnish if desired


  • 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.