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Banoffee Pie

Decadent No-Bake Banoffee Pie That Everyone Will Love

This no-bake Banoffee Pie features a crushed biscuit base layered with toffee and bananas, making it an irresistible dessert that everyone will love.
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Prep Time 10 minutes
Cook Time 5 minutes
Chilling Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: British
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Biscuit Base
  • 200 g Digestive Biscuits Substitute with graham crackers for a different flavor profile.
  • 100 g Butter Melted; use dairy-free butter for a vegan option.
For the Toffee Layer
  • 150 g Butter Unsalted butter is preferred.
  • 150 g Soft Light Brown Sugar Can substitute with light muscovado for a deeper taste.
  • 397 g Condensed Milk Provides creamy texture and sweetness.
  • 1/4 - 1/2 tsp Sea Salt Flakes Optional; enhances flavors of toffee.
For the Topping
  • 2-3 Large Bananas Ripe bananas for best flavor.
  • 350 ml Double (Heavy) Cream Can substitute with coconut cream for a non-dairy version.
  • 1 tbsp Icing Sugar Optional; omit for less sweetness.
  • 1/2 tsp Vanilla Extract Enhances flavor of whipped cream.
  • 45 g Cadbury Flake Bar Crumble for topping; use chocolate of your choice.
  • 50 g Grated Chocolate Optional; adds crunch.

Equipment

  • food processor
  • Mixing Bowl
  • Saucepan
  • round springform tin
  • Electric Mixer

Method
 

Prepare the Base
  1. Crush 200g of digestive biscuits in a food processor until fine or in a zip-lock bag with a rolling pin. Combine with 100g melted butter, press into the base of a springform tin, and chill for 30 minutes.
Make the Toffee Layer
  1. Melt 150g unsalted butter with 150g brown sugar in a saucepan over medium heat. Stir in 397g condensed milk and bring to a gentle boil. Stir until thickened, about 5 minutes, then pour over the biscuit base. Refrigerate for 4 hours.
Assemble the Pie
  1. Slice 2-3 ripe bananas and arrange them over the toffee layer for even distribution.
Whip the Cream
  1. In a bowl, whip 350ml double cream with 1 tbsp icing sugar and 1/2 tsp vanilla extract until soft peaks form. Spoon over banana slices.
Garnish
  1. Crumble 45g Cadbury Flake or sprinkle 50g grated chocolate over the cream layer before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 45gProtein: 3gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Allow the toffee layer to chill thoroughly for best results. Use ripe bananas and whip cream to soft peaks only to avoid graininess.

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