Description

This easy Banoffee Pie recipe combines a buttery biscuit base, rich caramel, sliced bananas, and fluffy whipped cream for a decadent dessert that requires no baking.

Ingredients

250g digestive biscuits
100g unsalted butter, melted
397g can of sweetened condensed milk (for caramel)
3 ripe bananas, sliced
300ml double cream
1 tbsp icing sugar
1 tsp vanilla extract
Grated chocolate or cocoa powder for garnish (optional)

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Instructions

Crush the digestive biscuits into fine crumbs and mix with melted butter.
Press the mixture into the base of a 20cm springform tin. Chill for 30 minutes.
To make caramel, place the unopened can of condensed milk in a pan of boiling water. Simmer for 2.5 hours, making sure the can is always covered with water. Let it cool before opening.
Spread the cooled caramel over the biscuit base.
Layer sliced bananas over the caramel.
Whip the double cream with icing sugar and vanilla extract until soft peaks form.
Spread the whipped cream over the bananas.
Garnish with grated chocolate or a dusting of cocoa powder, if using.
Chill the pie for at least 1 hour before serving.

Notes

Store in the fridge and consume within 2 days.
Use store-bought dulce de leche to save time.
Make sure the caramel is completely cool before assembling.