Banoffee Pie
A heavenly British no-bake classic layered with a crunchy biscuit crust, rich toffee, fresh bananas, and whipped cream.
- 20 min
- 266 kcal / serving
- easy
- vegetarian
- Protein
- 3.3 g
- Fat
- 15.7 g
- Carbs
- 27.4 g
Contains: gluten, milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
10 servings
- 150 g digestive biscuits (finely crushed)
- 75 g butter (melted)
- 200 g Dulce de Leche (or canned caramel/toffee sauce)
- 2 pc bananas (sliced)
- 200 ml heavy cream
- 1 tsp cocoa powder (for dusting)
Method
- Mix the finely crushed biscuits with the melted butter until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom and sides of a tart tin and refrigerate for 15 minutes to set.
- Spread the Dulce de Leche evenly over the chilled biscuit base.
- Arrange the fresh banana slices in a dense, tight layer directly on top of the toffee.
- Whip the heavy cream until stiff peaks form and spread or pipe it over the banana layer.
- Dust the surface of the Banoffee Pie lightly with cocoa powder, chill thoroughly, and cut into 10 slices.
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