Deliciously Creamy Banoffee Pie Recipe

Banoffee pie is a delightful dessert that combines the rich, sweet flavors of bananas and toffee with a crunchy biscuit base and a topping of whipped cream. Originating from England, this no-bake pie has become a favorite worldwide for its simplicity and irresistible taste. The combination of textures—from the smooth, creamy filling to the crisp biscuit crust—makes every bite a satisfying experience. Whether you’re making it for a special occasion or just as a treat for yourself, this Banoffee pie recipe is sure to impress.

Ingredients for Banoffee Pie

To make this luscious Banoffee pie, you’ll need the following ingredients:

• For the Biscuit Base:
• 200g digestive biscuits (or graham crackers)
• 100g unsalted butter, melted
• For the Toffee Filling:
• 1 can (400g) sweetened condensed milk
• 100g unsalted butter
• 100g brown sugar
• For the Topping:
• 3-4 ripe bananas
• 300ml heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Grated chocolate or cocoa powder, for garnish

How to Make Banoffee Pie

Step 1: Prepare the Biscuit Base

1. Crush the biscuits: Begin by crushing the digestive biscuits into fine crumbs. You can do this by placing them in a food processor or by putting them in a ziplock bag and crushing them with a rolling pin.
2. Mix with melted butter: Transfer the biscuit crumbs to a bowl and pour in the melted butter. Mix thoroughly until the crumbs are evenly coated with the butter, forming a moist, sandy mixture.
3. Create the crust: Press the biscuit mixture into the base of a 9-inch (23cm) springform pan or pie dish, using the back of a spoon to create an even layer. Press it up the sides slightly to form a crust. Once the base is formed, place it in the refrigerator to chill and set while you prepare the toffee filling.

Step 2: Make the Toffee Filling

1. Melt the butter and sugar: In a medium saucepan, melt the butter over medium heat. Add the brown sugar and stir until the sugar is fully dissolved and the mixture is smooth.
2. Add the condensed milk: Pour in the sweetened condensed milk, stirring constantly to prevent it from sticking to the bottom of the pan. Bring the mixture to a gentle boil, then reduce the heat to low. Continue to stir and cook for about 5-10 minutes, or until the mixture thickens and turns a rich, golden toffee color.
3. Pour over the biscuit base: Once the toffee filling is ready, remove the biscuit base from the refrigerator. Pour the hot toffee mixture over the base, spreading it evenly with a spatula. Place the pie back in the refrigerator to set for at least 1 hour, or until the toffee is firm.

Step 3: Assemble the Banoffee Pie

1. Slice the bananas: Just before serving, slice the bananas into thin rounds. Arrange the banana slices in a single layer over the set toffee filling, covering the entire surface.
2. Whip the cream: In a large mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Whip the cream using a hand mixer or whisk until soft peaks form. Be careful not to overwhip, as you want the cream to remain light and airy.
3. Top the pie: Spread the whipped cream over the banana layer, creating soft swirls with a spatula. For an extra touch of decadence, sprinkle grated chocolate or a dusting of cocoa powder over the top of the whipped cream.
4. Serve: Carefully remove the pie from the springform pan (if using), and place it on a serving plate. Slice and serve the Banoffee pie immediately, or keep it chilled in the refrigerator until ready to serve.

About the Main Ingredients

Digestive Biscuits: Digestive biscuits, commonly used in British desserts, serve as the perfect base for Banoffee pie. Their crumbly texture and slight sweetness provide a sturdy foundation that contrasts beautifully with the creamy toffee and bananas. If digestive biscuits are unavailable, graham crackers make an excellent substitute.

Sweetened Condensed Milk: Sweetened condensed milk is the star ingredient in the toffee filling. When heated with butter and sugar, it transforms into a rich, caramel-like toffee. The key to making a successful toffee is to cook the mixture slowly and stir constantly to prevent burning. This creates a smooth, thick filling that sets perfectly on top of the biscuit base.

Bananas: Bananas are the primary fruit in Banoffee pie, giving the dessert its characteristic flavor. Ripe bananas are best for this recipe as they are naturally sweet and soft, complementing the rich toffee. When selecting bananas, look for ones that are yellow with some brown spots, indicating they are ripe but not overly soft.

Heavy Cream: Heavy cream is used to create the light, fluffy topping that finishes the Banoffee pie. The cream’s richness balances the sweetness of the toffee and the bananas, making the pie more indulgent. Whipping the cream with powdered sugar and vanilla adds just the right amount of sweetness and flavor, enhancing the overall taste of the dessert.

Brown Sugar: Brown sugar adds depth and a subtle molasses flavor to the toffee filling. Its slightly caramelized taste works harmoniously with the sweetened condensed milk, creating a toffee that is both rich and flavorful. Using brown sugar instead of white sugar gives the toffee a deeper color and a more complex taste.

Banoffee pie is a dessert that truly satisfies on all levels. It’s easy to make, requires no baking, and combines some of the most beloved flavors—bananas, toffee, and cream—into one unforgettable treat. Whether you’re a seasoned baker or just starting out, this Banoffee pie recipe is a must-try for anyone who loves a delicious, comforting dessert.