Banoffee Pie Recipe
Banoffee pie is the ultimate indulgence, combining the rich flavours of toffee, fresh bananas, and whipped cream, all nestled on a crunchy biscuit base.
Ingredients
- 200 g Digestive biscuits or graham crackers
- 100 g Butter
- 1 can Sweetened condensed milk 397g
- 3 ripe Bananas
- 300 ml Double cream
- 1–2 tbsp Sugar optional
- 30 g Dark chocolate optional
Instructions
Preparing the Biscuit Base
- Choose your preferred biscuits (digestive biscuits, graham crackers, etc.).
- Crush the biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and using a rolling pin.
- Mix the biscuit crumbs with melted butter until well combined.
- Press the mixture evenly into the bottom of a pie dish, creating a firm base.
- Chill in the fridge for at least 30 minutes to set.
Making the Toffee Layer
- Pour sweetened condensed milk into a saucepan.
- Simmer on low heat, stirring occasionally for 1-2 hours until the milk thickens and turns a golden brown.
- Alternatively, use store-bought caramel or dulce de leche to save time.
- Spread the toffee layer evenly over the chilled biscuit base.
Slicing the Bananas
- Choose ripe but firm bananas to avoid them being too mushy.
- Slice the bananas into thick rounds.
- Lightly sprinkle with lemon juice to prevent browning, or cover them with plastic wrap until ready to use.
Whipping the Cream
- Whip the double cream using a hand mixer or stand mixer until soft peaks form.
- Add sugar if desired to sweeten the cream.
- Be careful not to overwhip the cream, as it can turn into butter.
Assembling the Banoffee Pie
- Layer the sliced bananas evenly over the toffee layer.
- Spoon or pipe the whipped cream over the bananas, spreading it to the edges.
- For a smooth finish, use a spatula to spread the cream evenly.
- Garnish with dark chocolate shavings or cocoa powder, if desired.