Banoffee Pie Recipe
If you have a sweet tooth craving that combines creamy indulgence, luscious caramel, and fresh fruit, then this Banoffee Pie will quickly become your new favorite dessert. Banoffee Pie is a heavenly British treat that layers crunchy biscuit crust, rich dulce de leche, ripe bananas, and fluffy whipped cream into one irresistibly delightful dish. It’s deceptively simple to make yet impressively satisfying, perfect for sharing with family or friends when you want to serve something that feels both comforting and special.
Ingredients You’ll Need
The magic of this Banoffee Pie lies in its few but essential ingredients, each bringing their own unique texture and flavor to the final masterpiece. From the buttery biscuit base providing a crunchy foundation to the sweet bananas adding natural freshness, every component plays a vital role in perfect harmony.
- 200 g digestive biscuits: These create a sturdy, slightly sweet crust that’s perfect for holding all the layers together.
- 100 g butter, melted: Helps bind the crushed biscuits into a cohesive crust with a rich, buttery flavor.
- 2 bananas, sliced: Fresh, ripe bananas add natural sweetness and a creamy texture to balance the caramel.
- 1 can dulce de leche: The star ingredient offering a deep, caramel richness that defines the Banoffee Pie’s signature taste.
- 1 cup whipped cream: Light, airy, and just slightly sweetened, this crowns the pie perfectly.
How to Make Banoffee Pie
Step 1: Prepare the Biscuit Base
Start by crushing the digestive biscuits into fine crumbs; this is where you want a bit of control over texture—some like it extra fine, others prefer a bit more crunch. Once crushed, mix the biscuit crumbs with the melted butter until it resembles wet sand. Press this mixture firmly and evenly into the base of your pie dish to create a sturdy, buttery crust that will hold the luscious layers above.
Step 2: Add the Dulce de Leche Layer
Next, slowly spread the dulce de leche over the biscuit base using the back of a spoon. This caramel-like treat is what gives Banoffee Pie its distinctive sweetness and smooth, sticky texture. Take your time to ensure every inch of the crust is covered to build that irresistible gooey layer.
Step 3: Layer on the Bananas
Once your dulce de leche is evenly spread, layer the sliced bananas on top. Make sure to use ripe but firm bananas for the best flavor and texture—they add a fresh, fruity contrast that brightens this otherwise rich dessert.
Step 4: Top with Whipped Cream and Chill
Finally, pile the whipped cream generously over the bananas, smoothing it out with a spatula or spoon. The fluffy cream adds a light and airy texture to balance the dense caramel and crunchy base. Refrigerate the pie for 1 to 2 hours to let everything set and meld together beautifully before serving.
How to Serve Banoffee Pie
Garnishes
While the classic Banoffee Pie looks stunning on its own, a sprinkle of chocolate shavings or a dusting of cocoa powder on top adds a touch of elegance and extra flavor. A few crushed biscuits or even a handful of chopped nuts can add delightful crunch if you want a bit of contrast.
Side Dishes
This pie is a rich treat, so pairing it with something light like fresh berries or a simple fruit sorbet can balance the experience. A crisp cup of black coffee or a hot tea complements the sweetness well without overpowering it, making the whole dessert feel thoughtfully complete.
Creative Ways to Present
If you want to jazz up your Banoffee Pie presentation, try serving it in individual glass jars or clear cups so the beautiful layers show through. You could even transform it into a trifle version by layering the components repeatedly for a fun twist that adds extra wow factor at your next gathering.
Make Ahead and Storage
Storing Leftovers
Banoffee Pie keeps beautifully in the refrigerator for up to 3 days. Cover it tightly with plastic wrap or a pie container to prevent the whipped cream from absorbing any fridge odors or drying out. The flavors tend to deepen and meld even more after a day, making leftovers just as delicious as fresh slices.
Freezing
While the biscuit base and caramel layers freeze well, whipped cream does not maintain the same texture when frozen and thawed. If necessary, freeze the pie without the whipped cream topping and add fresh whipped cream after thawing to preserve that light, airy finish.
Reheating
Banoffee Pie is best served chilled, so reheating is generally not recommended. If you prefer a slightly softer caramel layer, just leave the pie at room temperature for 15 to 20 minutes before serving—this gentle warming makes the dulce de leche extra luscious without needing any heat.
FAQs
Can I use a different type of biscuit for the crust?
Absolutely! While digestive biscuits are traditional, graham crackers or even crushed shortbread cookies can add a lovely flavor twist and still work wonderfully as a base.
Is dulce de leche the same as caramel?
Dulce de leche is similar to caramel but is made by slowly heating sweetened milk, which gives it a richer, creamier consistency that is perfect for Banoffee Pie’s luscious layers.
Can I make Banoffee Pie vegan?
Yes! Substitute the digestive biscuits and butter with vegan alternatives, use coconut cream or a plant-based whipped topping in place of dairy whipped cream, and choose a vegan dulce de leche or caramel sauce to keep the dessert fully plant-based.
How ripe should the bananas be?
Bananas that are just ripe with no brown spots work best because they hold their shape and offer a sweet but fresh flavor without becoming mushy in the pie.
Can I prepare the pie a day in advance?
Definitely! Banoffee Pie actually benefits from chilling overnight, as the flavors meld beautifully, making it even tastier the next day.
Final Thoughts
If you haven’t tried Banoffee Pie yet, you’re missing out on one of the most comforting and crowd-pleasing desserts around. Its luscious layers and perfect balance of textures create a treat that’s truly unforgettable. I can’t wait for you to make this at home and share it with your favorite people—you’re going to love every bite!
