Description

This indulgent banoffee pie features a buttery biscuit crust, rich caramel filling, fresh bananas, and a fluffy whipped cream topping — a no-bake British classic dessert that’s both simple and irresistible.

Ingredients

Units Scale

1 1/2 cups graham cracker or digestive biscuit crumbs
1/3 cup unsalted butter, melted
1 can (14 oz) sweetened condensed milk
3–4 ripe bananas, sliced
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Grated chocolate or cocoa powder (optional, for topping)

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Instructions

In a bowl, mix the biscuit crumbs with melted butter until well combined. Press the mixture into the base and sides of a 9-inch pie dish. Chill for at least 30 minutes.
To make the caramel, place the unopened can of sweetened condensed milk in a pot of simmering water. Simmer for 2–2.5 hours, making sure the can is always covered with water. Let cool completely before opening.
Open the can and spread the caramel over the chilled crust.
Layer the sliced bananas evenly over the caramel.
In a separate bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
Spread the whipped cream over the bananas.
Top with grated chocolate or a dusting of cocoa powder if desired.
Chill the pie for at least 1 hour before serving.

Notes

You can use store-bought dulce de leche as a shortcut instead of boiling the condensed milk.
For a firmer crust, bake it at 350°F (175°C) for 8 minutes and let it cool before filling.
Best served the same day it’s assembled to keep the bananas fresh.

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 30g
Sodium: 180mg
Fat: 26g
Saturated Fat: 15g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g
Cholesterol: 60mg