Traditional Banoffee Pie
There are some desserts that instantly bring comfort, and for me, banoffee pie is one of them. From the first time I tasted its buttery biscuit base, rich caramel, fresh bananas, and fluffy whipped cream, I was hooked! It’s the perfect balance of sweet, creamy, and crunchy—all in one heavenly bite.
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.
Notes
Chill Your Cream & Bowl Before Whipping 🥶 – For perfectly fluffy whipped cream, place your mixing bowl and beaters in the fridge for 10 minutes before whipping.
Store Properly 🛑 – If you have leftovers, cover the pie with plastic wrap or foil and store it in the fridge for up to 2 days.
Chill Overnight for Maximum Flavor 🌙 – For the most well-set pie, let it chill overnight in the fridge—this allows all the layers to blend perfectly, giving you a firmer and more cohesive texture.