It’s taken me an eternity to finally share my favourite family recipe of all time! Banoffee pie is probably the easiest and most delicious dessert you will ever try and it’s most people’s favourite choice of dessert. I’ve put a modern twist on this classic by adding a little bit of sea salt to the caramel, the salted flavour works really well with super duper sweetness from all the other delicious flavours packed into the pie. If you haven’t ever tried a slice of banoffee pie then you’re certainly missing out, once you’ve tried a bite you’ll be addicted. It’s the BEST.DESSERT.EVER. And as you can see by my pictures, it’s messy, sticky but just so good.
Lovely layers of crumbly biscuit, sweet ‘n salty caramel, banana and a divine layer final layer of lightly whipped cream speckled with a little chocolate…this is dessert heaven!
Ever since I made this amazing speculoos chocolate tart, I’ve been so excited to share more tart and no-bake recipes. This recipe is decadent, sweet, creamy, caramel-y and chocolatey. Banoffee pie is slice of pure bliss on your plate. It’s an irresistibly good dessert that is simply to-die-for tasty! One slice is never enough and it will almost certainly become your go-to bake. Banoffee is a traditional English recipe, the name of the dessert comes from an amalgamation of the two words “banana” and “toffee”. So any recipe that combines those ingredients, we call banoffee!
Though I’ve used crushed digestive biscuits some recipes for traditional banoffee pie use pastry cases. But as this is a no-bake, easy version of the classic I like to use biscuits. The base is crumbly and very delicious! To decorate top the creamy cloud of whipped cream with some chocolate curls- if you have any left over chocolate from Christmas then that would be brilliant to use too!
Over time I’ve come to the realisation that sometimes “cheat” recipes are the best. And this recipe never fails in taste for me, it’s always a hit!
(Makes 1 Pie – Serves 10 generous portions)
For the biscuit base-
250g of plain digestive or hobnobs (you can also use graham cracker or a plain or chocolate cookie if preferred)
100g of salted butter, melted
Filling, toppings & decoration-
397g tin of ready-made caramel (or see method for making your own below)
Largish pinch of sea salt
2 large ripe bananas, peeled and sliced into 1.5cm rounds
300ml of double cream (heavy cream), whipped to soft peaks
Chocolate curls, melted chocolate or chopped chocolate counters
Light dusting of cocoa powder
1. For the biscuit base: Blitz the biscuits in a food processor or simply crush in a ziplock bag with a rolling pin until fine and a breadcrumb texture. Add to the melted butter and mix through. Tip into a 23cm lined fluted tart tin or pie dish and press down and bring up the sides until firm. Set aside in the fridge to chill for 10 minutes.
2. Meanwhile, take the caramel and add to a bowl, add the sea salt and mix until it starts to just loosen- DON’T OVER-MIX as the caramel will go too runny! After 10 minutes take out of the fridge and spread over the salted caramel filling- be careful not combine the biscuit crumbs with the caramel. Cover and place in the fridge to set for at least 2-3 hours or overnight if you’d like to make it in advance.
3. When ready to serve, scatter over the sliced banana and then finish by spreading over the whipped cream and decorate with the chocolate /chopped chocolate and a light dusting of cocoa powder. Slice up and enjoy!
NOTE: The pie will keep in the fridge fully covered for up to 2-3 days.
Like I mentioned above, this dessert is VERY messy. I quite like that this pie doesn’t look “perfect”. I adore the homemade quality it has! I have to admit the baking dish I used made it super hard to cut slices out- so I would definitely recommend you use a springform tin for the best results with this recipe! And don’t worry if your slices don’t look amazing, banoffee is not mean’t to look pretty, it’s a dessert that’s all about the flavour and taste!
Make your own caramel:
Take 1 397g can of sweetened condensed milk
- In a small pan, add the tin of condensed milk and just cover with water. Boil for 2 hours, keeping a watchful eye on the water level making sure it’s always above the top of the can.
- Once the pan has boiled for 2 hours, carefully remove from the water and leave to cool completely at room temperature.
- Once fully cooled open and use as instructed in the recipe.
Thanks for reading! Enjoy the recipe and have a fabulous week everyone!
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