Description
A deliciously simple no-bake Banoffee Pie made with a buttery biscuit base, luscious caramel filling, sliced bananas, and fluffy whipped cream.
Ingredients
- 200g digestive biscuits (about 13)
- 100g unsalted butter, melted
- 400g can dulce de leche or thick caramel
- 3 ripe bananas, sliced
- 300ml double cream
- 1 tbsp icing sugar
- 1 tsp vanilla extract
- Grated chocolate or cocoa powder, for topping (optional)
Instructions
- Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a bag and bashing with a rolling pin.
- Mix the melted butter into the crumbs until well combined.
- Press the mixture into the base and sides of a 23cm tart tin. Chill in the fridge for at least 30 minutes.
- Spread the dulce de leche or caramel evenly over the chilled base.
- Layer the sliced bananas over the caramel.
- Whip the cream with the icing sugar and vanilla extract until it forms soft peaks.
- Spoon or pipe the whipped cream over the bananas.
- Sprinkle with grated chocolate or a dusting of cocoa powder, if using.
- Chill the pie for at least 1 hour before serving for best results.
Notes
- Use store-bought caramel for ease, or make your own if preferred.
- Best served the same day to keep the bananas fresh.
- Try adding a splash of coffee to the cream for a twist.