Description
This Easy Banoffee Pie is a no-bake dessert made with a buttery biscuit crust, rich caramel filling, sliced bananas, and fluffy whipped cream. It’s sweet, creamy, and comes together with just a few simple ingredients—perfect for when you want an impressive dessert without the fuss.
Ingredients
For the crust:
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1 1/2 cups digestive biscuit or graham cracker crumbs
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6 tablespoons unsalted butter, melted
For the caramel layer:
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1 (14 oz) can sweetened condensed milk
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4 tablespoons unsalted butter
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1/3 cup brown sugar
For the topping:
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2-3 ripe bananas, sliced
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1 cup heavy whipping cream
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2 tablespoons powdered sugar
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1/2 teaspoon vanilla extract
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Grated chocolate or chocolate shavings (optional, for garnish)
Instructions
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Make the crust: Mix biscuit or graham cracker crumbs with melted butter until well combined. Press into the bottom and up the sides of a 9-inch pie dish. Chill in the fridge while you prepare the caramel.
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Make the caramel: In a saucepan over medium heat, melt butter and brown sugar. Stir until dissolved, then add sweetened condensed milk. Bring to a gentle boil, stirring constantly, and cook for 2–3 minutes until thickened and golden. Remove from heat and let cool slightly.
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Pour the caramel over the chilled crust and spread evenly. Let it cool to room temperature, then refrigerate for at least 1 hour until set.
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Once the caramel has chilled, arrange banana slices over the top in a single layer.
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Make the whipped cream: In a mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form.
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Spread whipped cream over the banana layer. Garnish with grated chocolate if desired.
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Chill until ready to serve. Slice and enjoy!
Notes
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Make sure the caramel is fully cooled before adding bananas and cream to keep the layers neat.
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For a shortcut, use store-bought dulce de leche instead of making caramel from scratch.
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Best enjoyed the day it’s made, but will keep in the fridge for up to 2 days.