Description
A classic and indulgent banoffee pie combining a crunchy digestive biscuit base, rich caramel, fresh bananas, and whipped double cream, topped with chocolate curls. This no-bake dessert is easy to assemble and perfect for any sweet occasion.
Ingredients
Scale
Base
- 300 g digestives
- 150 g unsalted butter or baking spread (melted)
Filling
- 375 g caramel sauce (see notes)
- 2-3 large bananas (sliced 1cm thick)
Topping
- 450 ml double cream
- 50 g icing sugar
- 25 g chocolate curls
Instructions
- Prepare the Base: Crush the digestives into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin. Mix the crushed biscuits with the melted unsalted butter until fully combined. Press this mixture firmly into the base and slightly up the sides of a 23cm (9-inch) springform or loose-bottomed cake tin to form an even layer. Chill in the refrigerator to set while preparing the filling.
- Layer the Caramel: Spread the caramel sauce evenly over the chilled biscuit base, smoothing it out with a spatula. This sticky caramel layer is essential for the rich banoffee flavor. Return the pie to the refrigerator to allow the caramel to firm up slightly.
- Add Banana Slices: Arrange the sliced bananas in a single layer over the caramel. This fresh fruit adds sweetness and texture to the pie, balancing the richness of the caramel and cream.
- Whip the Cream: In a large mixing bowl, whisk the double cream with the icing sugar until soft peaks form. This fluffy whipped cream topping is a light counterpoint to the dense layers below.
- Top the Pie: Spoon or pipe the whipped cream evenly over the banana layer, smoothing the surface gently. Finally, sprinkle the chocolate curls over the cream for a decorative and flavorful finishing touch.
- Chill and Serve: Chill the assembled pie in the refrigerator for at least 4 hours, or ideally overnight, to allow all flavors to meld and the pie to firm up. To serve, carefully remove the pie from the tin, slice into 12 portions, and enjoy.
Notes
- This is a delicious and easy no-bake banoffee pie that combines a biscuit base, caramel, banana, and cream for a classic dessert.
- If you prefer, make your own caramel sauce by simmering condensed milk or using ready-made dulce de leche for convenience.
- Use fresh bananas to avoid browning and slice them just before assembling.
- For extra texture, consider adding chopped nuts into the base mixture.
- Ensure the pie is well chilled before serving to help it set and slice cleanly.
Nutrition
- Serving Size: 1 slice
- Calories: 493 kcal
- Sugar: 35 g
- Sodium: 218 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.4 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 72 mg
