Description
A classic British dessert featuring a buttery biscuit base topped with rich caramel, fresh bananas, and whipped cream, finished with a touch of chocolate for a perfect balance of sweetness and texture.
Ingredients
Scale
For the base:
- 200 g Digestive biscuits, crushed
- 100 g Unsalted butter, melted
- 1/2 tsp Salt
For the caramel:
- 80 g Unsalted butter
- 80 g Dark brown sugar
- 397 g Can of condensed milk (1 tin)
For the topping:
- 2 Bananas, peeled and sliced
- 300 ml Double cream, whipped
- 10 g Dark chocolate (optional)
Optional:
- 2 tsp Vanilla extract
- 2 tbsp Icing sugar
Instructions
- Prepare the base: Mix the crushed digestive biscuits with melted butter and salt until well combined. Press firmly into a 23cm removable base flan tin using the back of a spoon. For best results, chill in the refrigerator for 30 minutes to set.
- Make the caramel: In a small non-stick saucepan over low heat, melt the butter and dark brown sugar together, stirring continuously until the sugar dissolves completely. Add the condensed milk, increase heat to medium, and stir constantly while the mixture bubbles rapidly for about 1 minute until thick and golden.
- Assemble the pie: Spoon the caramel over the biscuit base and smooth the surface. Chill the pie in the refrigerator for at least 1 hour until the caramel is set.
- Add the toppings: Arrange sliced bananas evenly over the caramel layer. Whip the double cream until soft peaks form, optionally mixing in vanilla extract and icing sugar before whipping for added flavor. Spread the whipped cream on top of the bananas.
- Finish and serve: Garnish with dark chocolate shavings created using a vegetable peeler if desired. Serve immediately and enjoy your Banoffee Pie.
Notes
- Digestive biscuits: You can substitute with graham crackers (especially in the USA) or your preferred dry biscuit. Adjust butter amount if necessary to achieve a sandy texture.
- Bananas: To prevent browning and add a slight tang, toss banana slices in lemon juice before topping the pie.
- Double cream: Whip until firm but soft and floppy, so it holds shape without becoming lumpy. Heavy cream is an acceptable substitute in the USA.
- Vanilla extract and icing sugar: Optional additions to the whipped cream that add flavor but are not essential.
- Chocolate: Dark chocolate curls add an elegant touch, but sprinkles or cocoa powder are fine alternatives.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 120 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg
