Traditional Banoffee Pie: A Timeless English Classic
Banoffee Pie holds a special place in my heart as it’s one of those desserts that instantly brings comfort. The moment I tasted its buttery biscuit base, rich caramel, fresh bananas, and fluffy whipped cream, I hooked myself! The perfect balance of sweet, creamy, and crunchy textures all come together in one heavenly bite. It’s the kind of dessert that makes you feel like you’re wrapped in a warm hug.
A chef in England created this classic treat in the 1970s, and it gained worldwide popularity soon after. The combination of caramelized toffee and ripe bananas on a crunchy biscuit base changed the game. Over the years, it became a staple in many kitchens, including mine. The beauty of this dessert lies in its effortless preparation, but the results always impress. I remember the first time I made it at home—it was one of the easiest desserts to prepare, yet the result was pure indulgence! Since then, banoffee pie has become my go-to dessert when I want to wow my family or treat myself to something sweet.
What’s great about banoffee pie is how adaptable it can be. Whether you use store-bought caramel or make your own, this pie still stays easy to prepare. I love the contrast between the creamy toffee and fresh banana slices. The whipped cream on top adds just the right amount of lightness, making each bite a perfect balance of flavors. Not only does it satisfy any sweet tooth, but it also looks impressive when served, making it ideal for gatherings or special occasions.
If you haven’t tried making banoffee pie yet, trust me—you’re missing out! It’s simple, delicious, and sure to become a favorite in your dessert repertoire. 🍌🥧💕
Traditional Banoffee Pie
Equipment
- 1 saucepan
- 1 tart tin
- 1 hand mixer
- 1 mixing bowl
Ingredients
- 75 g unsalted butter For the biscuit base
- 200 g digestive biscuits
- 150 g light muscovado or soft brown sugar
- 150 g unsalted butter For the caramel filling
- 1 can 397g condensed milk
- pinch sea salt flakes
- 2 ripes banana
- 150 ml double or whipping cream
- 100 g grated milk chocolate or cocoa powder or ground coffee
Instructions
- Begin by preparing the biscuit base. In a medium-sized saucepan, melt the butter. Place the biscuits in a food bag and crush them using a rolling pin or alternatively, pulse them in a food processor until they reach a fine consistency.
- Combine the biscuit crumbs with the melted butter, ensuring they are evenly coated. Transfer this mixture to the center of a 23cm/9inch loose-bottomed tart tin. Firmly press the mixture across the base and up the sides of the tin. Place the base in the refrigerator to chill for approximately 30 minutes or until it becomes firm.
- While the base is cooling, proceed to make the caramel. In a saucepan over medium heat, combine the brown sugar and butter, stirring until the butter has melted and the sugar has dissolved. Initially, the sugar and butter may not blend, but continue stirring until the sugar fully melts and the mixture comes together.
- Next, incorporate the condensed milk and sea salt flakes into the mixture. Allow it to reach a boil, then remove it from the heat.
- If you don't want to deal with all these processes of course you can always take a short cut and buy a tin of ready-made condensed milk caramel to fill the pastry case.
- Once the biscuit base has set in the refrigerator, slice the bananas and layer them over the biscuit base .Pour the caramel over it so your banana doesn’t turn brown quickly.Return the tart to the fridge and allow it to cool completely.
- When you are ready to serve, in a large bowl, pour the cream and whip it with electric hand mixer until it thickens, but does not become stiff. Spoon the whipped cream over the caramel.
- Finally, grate chocolate over the top of the pie. Cocoapowder can be used as an alternative but my personal preference is ground coffee.The unique taste and bitterness of the coffee balances the sweetness of the caramel very well. After assembling, it's best to chill the pie for at least minimum 2 hours to let the flavors set.Enjoy.
