Banoffee Pie
A classic British dessert invented in the 1970s, this Banoffee Pie combines a crunchy biscuit base with sweet toffee, fresh bananas, and a generous topping of whipped cream.
🧂 Ingredients
- 250 g Digestive biscuits(Or Graham crackers for a similar texture.)
- 100 g Unsalted butter(Melted.)
- 4 Bananas(Ripe but firm, for best flavor and texture.)
- 400 g Dulce de leche or toffee sauce(Store-bought or homemade. Ensure it's spreadable.)
- 400 ml Heavy whipping cream(Chilled, for whipping.)
- 1-2 tbsp Icing sugar (optional)(For sweetening the whipped cream.)
- 20 g Dark chocolate (optional)(For grating as a garnish.)
👨🍳 Instructions
- 1
Prepare the biscuit base: Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. In a bowl, combine the biscuit crumbs with the melted butter. Mix until all the crumbs are moistened and resemble wet sand.
⏱️ 15 minutes - 2
Form the base: Press the buttered biscuit mixture firmly and evenly into the base and up the sides of a 23cm (9-inch) pie dish or loose-bottomed tart tin. Use the back of a spoon or the base of a glass to compact it. Chill the base in the refrigerator for at least 15 minutes while you prepare the other ingredients.
⏱️ 5 minutes - 3
Spread the toffee: Once the base is chilled and firm, spread the dulce de leche or toffee sauce evenly over the bottom of the biscuit crust. Ensure it reaches the edges.
⏱️ 5 minutes - 4
Layer the bananas: Peel the bananas and slice them into rounds, about 0.5cm (1/4-inch) thick. Arrange the banana slices in a single, even layer over the toffee. You can overlap them slightly if needed.
⏱️ 5 minutes - 5
Whip the cream: In a chilled bowl, whip the cold heavy cream until soft peaks form. If desired, add icing sugar and continue whipping until medium peaks form. Be careful not to over-whip into butter.
⏱️ 5 minutes - 6
Top with cream: Spoon or pipe the whipped cream generously over the banana layer, covering it completely. Create swirls or a smooth finish as desired.
⏱️ 5 minutes - 7
Chill and serve: Cover the pie loosely with plastic wrap and refrigerate for at least 2 hours, or until the toffee has set and the pie is firm. Before serving, you can optionally grate dark chocolate over the top for extra flavor and visual appeal.
⏱️ Minimum 2 hours chilling
💡 Pro Tips
- ✓This pie is a 1970s invention from The Testwood Hotel in Totton, Hampshire, England.
- ✓The combination of ripe banana and rich toffee is key to its deliciousness.
- ✓For an extra touch, consider adding a sprinkle of grated dark chocolate or cocoa powder on top.
- ✓Ensure your cream is very cold for the best whipping results.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a thin layer of melted dark chocolate between the toffee and banana layers.
- Infuse the whipped cream with a teaspoon of instant coffee granules dissolved in a tablespoon of hot water (cooled) for a coffee-flavored topping.
- Sprinkle toasted chopped nuts (like pecans or walnuts) over the cream for added texture.