Banoffee Pie

4.59 from 17 votes

You will absolutely love this dreamy, no-bake banoffee pie. Made with a simple biscuit base and layers of thick caramel, slices of fresh banana and whipped cream, it’s the ultimate dessert! You won’t even need to turn on the oven.

Prep Time10

Cook Time10

Chilling/setting time2

Total Time2 20

Course: Dessert

Cuisine: English

Servings:

Calories: 513kcal

Author: Andrea Geddes

Ingredients

For the biscuit base

250 grams Arnott's Granita biscuits or use Marie or butternut snap biscuits, Digestives or Graham Crackers or your favourite 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. Be sure to use dulce de leche and 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 extract

To assemble

2-3 bananas fresh. Use ripe bananas that are yellow with a few brown spots, rather than underripe green or mushy overripe bananas.
50 grams dark chocolate grated or shaved into curls

Metric - US Customary

Instructions

For the base

Add the biscuits to a food processor and blend until crushed and fine (or add them to a zip-lock bag and crush with a rolling pin).
Add the crushed biscuits to a mixing bowl and add the melted butter. Stir until well combined.
Press the biscuit mixture into a 22cm (8.6 inch) tart tin and press the mixture firmly into the tin with a metal spoon, along the base and sides.
Place in the refrigerator for at least 20-30 minutes to set while you prepare the caramel filling.

For the caramel filling

* This step takes only 5 minutes and makes a thicker-set caramel filling. If you are short on time or prefer not to make your own filling, see the notes below and swap for 1-2 cans of dulce de leche.
Place the canned dulce de leche, brown sugar and butter in a small saucepan and whisk over low heat until melted and combined.
Bring the mixture to a simmer over low heat. While whisking continually, simmer for 2-3 minutes, until smooth.
*Be sure to whisk the mixture continually over low heat, or the caramel may catch and burn on the bottom of the pot.
Allow the caramel to cool slightly and then pour it into the biscuit base. Smooth the top and refrigerate for 2-3 hours, or until set.

For the whipped cream

When you are ready to assemble, add the cream, icing sugar and vanilla into a bowl and beat to stiff peaks. Be careful not to overbeat.

To assemble

Thickly slice the bananas and arrange them over the top of the set caramel filling.
Pipe or spoon the whipped cream over the banana and then garnish with the grated chocolate. Slice and serve immediately, whilst cold or keep in the fridge until you are ready to serve. Enjoy!

Video

Notes

Dulce de leche – a thick caramel confection made with milk and sugar, dulce de leche forms the caramel base of the pie. While you can make your own version, for this recipe the canned version from the supermarket is easier and more convenient. In Australia and New Zealand, cans of dulce de leche can be found in most supermarkets in the baking aisle. Be sure to buy caramel and not condensed milk!
Alternatively, canned dulce de leche can be spooned directly into the biscuit base, without cooking it with the butter and sugar. This version is a little runnier, but is a great option when you are short on time. Simply add 1-2 cans of the thick caramel to the biscuit base when you are ready to assemble the pie and then top with the sliced bananas and cream. Don’t stir the canned dulce de leche before adding it to the pie, or it will become runny. I recommend refrigerating for 30 minutes before assembly so the caramel becomes nice and cold.
Brush the banana slices with a little lemon juice, to prevent browning.
To make ahead, prepare the biscuit base and caramel filling and store tightly covered for up to 2 days. The fully assembled pie can be prepared a day in advance, but keep in mind the bananas may brown slightly.
The biscuit base can also be made ahead and frozen (unfilled) for up to 3 months.
Add a little salt to the biscuit base and/or the caramel filling, to taste. A pinch of salt is lovely to balance the sweet caramel.
Keep the pie chilled until you are ready to serve. The biscuit base and the caramel filling will soften when at room temperature; so the pie is best eaten cold, straight from the fridge.
Wait to assemble the pie until you are ready to serve it. This way, all of the layers remain fresh and the banana slices won’t turn brown.
Please note that the nutrition information is based on the pie being sliced into 10 pieces, with one piece being one serve. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the pie.
This recipe is made using Australian metric cups and spoon measurements. Any reference to cups or spoons in this recipe is in Australian metric. Due to cup sizes varying from country to country, I advise adjusting if necessary.

Nutrition