Easy to make banoffee pie recipe

Here’s a delightful recipe for Banoffee Pie, a beloved classic from English cuisine.

This irresistible dessert combines a buttery, crunchy Digestive biscuit crust with layers of luscious dulce de leche, ripe banana slices, and a fluffy cloud of freshly whipped cream.

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Prep Time 30

Cook Time 10

Course desserts

Cuisine british cuisine

Servings 8 servings

Calories 380 kcal

Ingredients

for the biscuit base :

335 g of Tea biscuits reduced to crumbs in a food processor
125 ml of melted butter

for the Toffee :

125 ml of melted butter
110 g of brown sugar
2 teaspoons of vanilla extract
300 ml of sweetened condensed milk

for the Whipped cream :

2 cups of whipping cream
3 tablespoons of icing sugar
the seeds of a scraped vanilla pod

for the decoration :

Sliced bananas.
Chocolate shavings

Instructions

Prepare the Tart Base

Combine melted butter with crumbled biscuits in a bowl, mixing well.
Press the mixture firmly into the base and sides of a lightly greased 22 cm springform pan.
Bake at 170˚C (340˚F) for 10-15 minutes.
Remove from the oven and allow to cool completely in the pan on a wire rack.

Make the Toffee Filling

In a small saucepan, heat butter and brown sugar over low heat, stirring until frothy.
Remove from heat, then add sweetened condensed milk.
Return to medium-low heat and cook, stirring constantly, for 3-4 minutes until the mixture turns light amber.
Pour the toffee over the cooled biscuit base.
Refrigerate for at least 2 hours, or until fully set.

whipped cream

Prepare the Whipped Cream
In a chilled mixing bowl, beat cold cream and icing sugar with an electric mixer until soft peaks form.

Assemble the Banoffee Pie

Slice 2 bananas into rounds and layer them over the chilled toffee filling.
Spread the whipped cream evenly over the banana slices.
Optional: Sprinkle the top with chocolate shavings for an extra touch of indulgence.
Chill the pie for at least 1 hour before serving.