Classic Banoffee Pie

Lori Wilson

Banoffee pie is a British classic built on a buttery crushed-biscuit base layered with thick toffee, sliced bananas, and whipped cream. The toffee is made by simmering condensed milk until it caramelizes to a deep, rich sauce. The whole pie comes together in about 30 minutes of active prep, then chills until set.

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Prep Time 30

Cook Time 20

Total Time 50

Course Dessert

Cuisine British / Irish

Servings slices

Calories 695 kcal

Equipment

9-inch pie dish
Food Processor
Saucepan
Whisk
Mixing Bowls
Spatula

Ingredients

For the Crust:

8 ounces digestive biscuits crushed
4 tablespoons unsalted butter melted

For the Toffee:

1 can sweetened condensed milk 14 oz
1 stick unsalted butter
0.5 cup brown sugar packed

For the Filling:

4-5 medium bananas ripe, sliced

For the Topping:

1.5 cups heavy cream
1 tablespoon powdered sugar
1 teaspoon vanilla extract
1 teaspoon espresso powder optional, for garnish

Instructions

For the Crust:

Preheat the oven to 350°F (175°C).In a food processor, pulse the digestive biscuits until finely ground. Transfer to a bowl and mix in the melted butter until texture resembles wet sand.Press the mixture evenly into a 9-inch pie dish to form a compact crust. Bake for 10 minutes, until slightly golden. Set aside to cool.

For the Toffee:

In a saucepan over medium heat, melt the butter and add the brown sugar, stirring until dissolved.Pour in the condensed milk and bring to a gentle boil. Stir continuously for about 5 minutes, until thickened and golden.Pour the toffee over the crust, spreading evenly. Allow it to cool completely.

For the Filling and Topping:

Once the toffee has cooled, layer the sliced bananas over it evenly.In a mixing bowl, whisk the heavy cream with powdered sugar and vanilla extract until soft peaks form.Gently spread the whipped cream over the bananas. Dust with espresso powder if desired.

Notes

Lori’s Tips:

To enhance the caramel flavor, consider adding a touch of sea salt to the toffee.
For a lighter version, substitute the crust with a nut flour base.
Serving Suggestions: Serve chilled on a vibrant plate to contrast the creamy, rich colors of the pie. Pair with a robust espresso or light dessert wine to complement the toffee sweetness.

Nutrition

Calories: 695kcalCarbohydrates: 78gProtein: 8gFat: 41gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 113mgSodium: 228mgPotassium: 514mgFiber: 2gSugar: 57gVitamin A: 1354IUVitamin C: 7mgCalcium: 212mgIron: 1mg

Keyword Banoffee Pie

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