Banana Banoffee Pie Recipe: There’s a pie that holds a magical power at any gathering. You bring it out, and the conversation hushes. Forks clink with purpose. It’s the pie that tastes like a million bucks but asks for shockingly little effort in return. I’m talking, of course, about the legendary Banoffee Pie. This isn’t just a dessert; it’s a no-bake triumph of sweet, gooey caramel, fresh bananas, and billowy cream, all nestled in a buttery biscuit crust. With summer potlucks and lazy weekends upon us, this British classic is the show-stopping, make-ahead hero your recipe box has been waiting for.
Required Key Ingredients for Banana Banoffee Pie
- Digestive Biscuits (or Graham Crackers): Forms the crumbly, buttery base.
- Sweetened Condensed Milk: The essential, creamy base for the rich caramel.
- Dark Brown Sugar: Deepens the caramel’s color and flavor.
- Ripe Bananas: Provides fresh, sweet layers against the rich caramel.
- Heavy Cream: Whipped into pillowy clouds for the topping.
- Butter: Binds the crust and enriches the caramel filling.
Step-by-Step Direction
Step 1: Make the Crust – Crush the biscuits into fine crumbs. Mix them with melted butter until it feels like wet sand, then press it firmly into a pie dish. Chill it in the fridge.
Step 2: Cook the Caramel – In a pan, melt the condensed milk, brown sugar, and butter together. Stir constantly for 5-7 minutes until it thickens into a rich, golden caramel. Mix in the vanilla and salt, then let it cool slightly.
Step 3: Add Caramel & Chill – Pour the warm caramel into your chilled crust and spread it smoothly. Refrigerate the pie for at least 2 hours until the caramel is firm.
Step 4: Add Toppings – Right before serving, slice the bananas and layer them over the caramel. Whip the cold cream with a little sugar and vanilla until fluffy, then spread it over the bananas.
Step 5: Garnish & Serve – Grate some dark chocolate on top, slice, and enjoy your incredible no-bake pie immediately
Nutrition Facts (Per Serving)
- Calories: ~580
- Protein: 6g
- Carbohydrates: 58g
- Fat: 38g
Also Read: Cranberry Oats Cake Recipe (Popular Healthy Breakfast Dessert)
FAQ’S (Frequently Asked Question)
Can I make this pie gluten-free?
Absolutely! Simply use your favorite gluten-free biscuits or cookies for the base. The rest of the ingredients are naturally gluten-free.
My caramel seemed to split or become grainy. What happened?
This usually happens if the heat was too high. It’s crucial to cook the caramel over a medium heat and stir constantly to allow the sugar to dissolve gently and evenly. Don’t rush it! If it looks a little split, a vigorous whisk off the heat can often bring it back together.
Banana Banoffee Pie
Ingredients
Method
- Place the digestive biscuits in a sturdy zip-top bag and crush them with a rolling pin until you have fine, even crumbs. Alternatively, pulse them in a food processor. Transfer the crumbs to a bowl and mix in the melted butter (and brown sugar, if using) until the mixture resembles wet sand.
- Pour the crumb mixture into a 9-inch loose-bottomed tart pan. Press firmly and evenly into the base and up the sides using the back of a spoon or a measuring cup. Place the crust in the refrigerator to set for at least 30 minutes.
- While the base chills, make the filling. In a medium saucepan over medium heat, combine the sweetened condensed milk, brown sugar, and butter. Stir constantly for 5-7 minutes until the butter and sugar have melted completely and the mixture begins to thicken and darken slightly. It should come to a gentle boil – keep stirring! Remove from heat and stir in the vanilla extract and sea salt. Allow it to cool for 10 minutes.
- Pour the warm caramel into your chilled biscuit base and spread it evenly. Place the pie back in the refrigerator to chill for at least 2 hours, or until the caramel is completely firm and set.
- Just before serving, slice the bananas into ~1/4-inch coins and arrange them in a single layer over the set caramel.
- In a large, cold bowl, whip the heavy cream, powdered sugar, and vanilla extract until you achieve firm peaks. Be careful not to over-whip.
- Either pipe or dollop the whipped cream over the banana layer. Finish with a generous grating of dark chocolate over the top. Slice, serve immediately, and accept the compliments!
Notes
- The Caramel Shortcut: For an even easier version, you can simply use a store-bought can of dulce de leche. Skip step 3 and just spread the pre-made caramel into the base.
- Banana Browning: To prevent the banana layer from oxidizing (turning brown), you can brush the arranged bananas with a tiny bit of lemon or pineapple juice. However, for the absolute best texture and flavor, assemble the banana and cream layers as close to serving as possible.
- Make-Ahead Magic: The crust and caramel layers can be made up to 2 days in advance. Keep them covered and chilled in the tart pan. Add the bananas and cream the day you plan to serve it.
- Storage: Store any leftovers in the refrigerator, covered, for up to 2 days. The bananas will soften and release some juice, so it’s best enjoyed fresh.
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