A creamy, gooey filling with a crunchy cookie crust and fluffy whipped cream topping.
This Banoffee Pie is a sweet, creamy delight layered with bananas, rich toffee, and fluffy whipped cream, all nestled in a buttery cookie crust. It's a nostalgic dessert that's both simple and satisfying.
Why you'll want it now, Indulge in layers of sweet toffee and fresh bananas for a dessert that's simply irresistible.
Why this recipe works
The combination of a buttery cookie crust with gooey toffee and fresh bananas creates a rich, balanced flavor profile. Whipped cream adds a light, airy finish, making each bite irresistible.
Equipment
9-inch (23 cm) pie pan
Medium saucepan
Mixing bowls
Electric mixer
Spatula
Whisk
How to make it
Preheat the oven to 350°F (175°C).
In a mixing bowl, combine crushed digestive biscuits and melted butter. Press the mixture into the bottom and up the sides of a 9-inch (23 cm) pie pan to form the crust.
Bake the crust for 10 minutes, then let it cool completely.
In a medium saucepan, cook the sweetened condensed milk over medium-low heat, stirring constantly, until it thickens and turns a caramel color (about 15-20 minutes).
Pour the toffee over the cooled crust, spreading evenly. Chill in the refrigerator for at least 2 hours or until set.
Once set, layer the sliced bananas over the toffee.
In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract to soft peaks. Spread the whipped cream over the bananas.
Chill the pie again for at least 30 minutes before serving.
Enjoy a slice of this creamy, dreamy Banoffee Pie, and savor every bite of its sweet, nostalgic flavors.
How you'll know it's ready
You'll know it's ready when the toffee layer is firm and the whipped cream holds its shape.
Convection oven? (and if you don't have one)
This recipe doesn't require baking the filling, so oven type doesn't matter for the toffee. For the crust, if using a convection oven, reduce the temperature by 25°F and check a few minutes early.
Frosting, filling & glaze notes
The whipped cream should be soft and spreadable, holding gentle peaks.
Troubleshooting
If the toffee isn't thickening, continue cooking over low heat and stir constantly.
If the crust is too crumbly, ensure the butter is fully melted and evenly mixed with the crumbs.
If the whipped cream is too runny, chill the bowl and beaters before whipping.
Storage
Store leftovers in the refrigerator for up to 3 days. Keep covered to maintain freshness.
Make ahead
The pie can be made a day in advance. Add the whipped cream layer just before serving for best texture.
Variations
Add a layer of chocolate shavings on top for extra indulgence.
Use graham crackers instead of digestive biscuits for the crust.
Drizzle with melted chocolate for a decorative touch.
Frequently asked questions
Can I use store-bought dulce de leche instead of making toffee?
Yes, you can substitute store-bought dulce de leche for the homemade toffee to save time.
How do I keep bananas from browning?
Toss the banana slices in a bit of lemon juice before layering them on the pie to prevent browning.
Can I freeze Banoffee Pie?
It's not recommended to freeze Banoffee Pie as the texture of the bananas and whipped cream can change upon thawing.
What can I use if I can't find digestive biscuits?
Graham crackers or shortbread cookies make a great alternative for the crust.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
