Banoffee Pie

A classic dessert combining a crunchy biscuit crust, creamy dulce de leche, ripe bananas, and fluffy whipped cream, perfect for celebrations and gatherings.

Print Recipe Pin Recipe

Prep Time 15

Total Time 2

Servings: 8 servings

Course: Dessert

Cuisine: British

Calories: 300

Ingredients Method Notes

Ingredients

For the crust

250 g Plain digestive biscuits About 250g, to be crushed
100 g Unsalted butter, melted Melted butter to mix with the crushed biscuits

For the filling and topping

400 g Dulce de leche A can of dulce de leche
2 pieces Ripe bananas Use ripe bananas for best flavor
300 ml Heavy cream For whipping into soft peaks
1 teaspoon Vanilla extract To flavor the whipped cream
to taste Chocolate shavings or cocoa powder For garnish

Method

Preparation

Crush the digestive biscuits into fine crumbs and mix them with the melted butter.
Press this mixture into the bottom of a pie dish to form the crust.
Spread the dulce de leche over the biscuit crust.
Slice the bananas and arrange them on top of the dulce de leche.
In a bowl, whip the heavy cream with the vanilla extract until soft peaks form.
Spread the whipped cream over the bananas.
Garnish with chocolate shavings or a dusting of cocoa powder.
Chill in the fridge for a couple of hours before serving.

Notes

Store any leftover Banoffee Pie in the refrigerator. It’s best eaten within 2-3 days, as the bananas may brown and the crust can become soggy over time. Cover it well to keep the flavors fresh. Make sure your bananas are ripe for the best flavor and sweetness.