Description
A classic Banoffee Pie featuring a crunchy biscuit base, rich caramel filling made from dulce de leche, topped with fresh bananas and whipped cream, finished with a sprinkle of dark chocolate curls. This no-bake dessert is perfect for any occasion, combining creamy, sweet, and fruity flavors in every bite.
Ingredients
Scale
For the biscuit base
- 250 grams Arnott’s Granita biscuits or Marie, Butternut snap, Digestives, Graham Crackers or your favorite sweet biscuits
- 160 grams butter, melted (approx. ⅔ cup)
For the caramel filling
- 1 x 395 gram can dulce de leche (Nestle Top n Fill or another brand of canned caramel, not condensed milk)
- 75 grams butter, cubed
- 75 grams light brown sugar
For the whipped cream
- 500 ml cream, thickened
- 1 tablespoon icing sugar
- 1 teaspoon vanilla bean paste or vanilla extract
To assemble
- 2-3 ripe bananas (yellow with a few brown spots)
- 50 grams dark chocolate, grated or shaved into curls
Instructions
- Prepare the biscuit base: Add the biscuits to a food processor and blend to fine crumbs, or crush them in a zip-lock bag with a rolling pin. Place the crumbs in a mixing bowl and stir in the melted butter until the mixture sticks together. Press the mixture firmly into the base and sides of a 22cm tart tin using a metal spoon. Refrigerate for 30 minutes to set.
- Make the caramel filling: In a small saucepan, combine the canned dulce de leche, cubed butter, and light brown sugar. Whisk over low heat until everything is melted and combined. Bring to a gentle simmer, whisking constantly for 3 minutes to create a smooth, thicker caramel. Remove from heat, let cool slightly, then pour the caramel over the biscuit base. Smooth the surface and refrigerate for 2-3 hours until set.
- Whip the cream: Just before assembling, place the thickened cream, icing sugar, and vanilla bean paste in a bowl. Use electric beaters to whip the cream to stiff peaks, being careful not to overbeat.
- Assemble the pie: Slice the bananas thickly and arrange them evenly over the set caramel layer. Spoon or pipe the whipped cream over the bananas. Garnish with grated or shaved dark chocolate curls. Serve immediately or keep chilled until ready to serve.
Notes
- Dulce de leche is a thick caramel made from milk and sugar and is essential for this recipe’s caramel base. Use canned dulce de leche for convenience and ensure it is caramel, not condensed milk.
- If short on time, you can skip cooking the caramel filling by spooning 1-2 cans of canned dulce de leche directly onto the biscuit base. Refrigerate for 30 minutes before assembling with bananas and cream. This version will be runnier.
- Brush banana slices with lemon juice to prevent browning.
- You can make the biscuit base and caramel filling up to 2 days in advance, storing covered in the fridge. Fully assembled pie should be made a day ahead at most due to banana discoloration.
- The biscuit base can be frozen unfilled for up to 3 months.
- Adding a pinch of salt to the biscuit base or caramel filling enhances flavor by balancing the sweetness.
- Keep the pie chilled until serving. The base and caramel soften at room temperature, so it is best eaten cold straight from the fridge.
- Assemble the pie just before serving to keep fresh layers and prevent banana slices from browning.
- Nutrition values are based on slicing the pie into 10 servings.
- Measurements are based on Australian metric cups and spoons; adjustments might be needed according to local standards.
Nutrition
- Serving Size: 1 slice (1/10 of pie)
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 140 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 90 mg
