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Banoffee Pie

A delightful English dessert made with layers of bananas, rich toffee, and fluffy cream on a buttery biscuit base.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: English
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 200 g Graham crackers (or digestive biscuits) Crushed finely
  • 100 g Unsalted butter Melted
For the toffee layer
  • 1 can Sweetened condensed milk Boiled for 3-4 hours or use pre-made dulce de leche
For the filling
  • 4 medium Fresh ripe bananas Sliced
For the topping
  • 300 ml Heavy cream Whipped until soft peaks form
  • 2 tbsp Powdered sugar Mixed in with the cream
  • 1 tsp Vanilla extract Optional
  • Cocoa powder or chocolate shavings For dusting on top

Method
 

Preparation
  1. Crush graham crackers (or digestive biscuits) finely and mix with melted butter.
  2. Press this mixture firmly into the bottom and up the sides of a pie dish. Chill for at least 30 minutes to set.
Making the Toffee
  1. Boil unopened cans of sweetened condensed milk for 3-4 hours, ensuring the cans are always submerged in water, or use pre-made dulce de leche.
Assembly
  1. Spread the thick toffee evenly over the chilled crust.
  2. Slice ripe bananas and arrange them in a single layer over the toffee.
Adding the Topping
  1. In a cold bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
  2. Dollop or pipe the whipped cream generously over the bananas.
  3. Dust with cocoa powder or chocolate shavings, if desired.
  4. Chill the entire Banoffee Pie for several hours, or preferably overnight, to allow the layers to set.

Notes

Store in the refrigerator for 2-3 days; do not freeze with bananas and whipped cream as texture may suffer. Enjoy with an optional scoop of vanilla ice cream.