Banoffee pie is a British dessert that layers banana and toffee beneath a generous cap of whipped cream.
A baked biscuit base provides a sturdy crumb while ready-made dulce de leche keeps the filling smooth and reliable.
Cool the crust completely before adding the caramel so the layers stay distinct.
Serving Suggestions
Serve well chilled with coffee or black tea.
Recipe Notes
Assemble up to one day ahead and keep covered in the refrigerator.
British Banoffee Pie
British banoffee pie with a biscuit crumb crust, smooth dulce de leche, fresh bananas, softly whipped cream, and chocolate.
Equipment
- 9-inch pie plate
- Food processor
- Mixing bowls
- Electric mixer
- Offset spatula
Ingredients
Crust
- 10 oz digestive biscuits finely crushed
- 1/2 cup unsalted butter melted
- 1/4 tsp fine salt
Filling and Topping
- 14 oz dulce de leche
- 4 medium ripe but firm bananas sliced
- 1 tbsp fresh lemon juice for the bananas
- 2 cups heavy whipping cream cold
- 2 tbsp confectioners sugar
- 1 tsp vanilla extract
- 1 oz dark chocolate finely shaved
Instructions
Make the Crust:
- Mix biscuit crumbs, melted butter, and salt. Press firmly but unevenly into the base and sides of a 9-inch pie plate.
- Bake at 350 F (175 C) for 10 minutes, then cool completely.
Fill the Pie:
- Spread dulce de leche over the cooled crust. Toss banana slices gently with lemon juice and arrange them in a loose layer over the caramel.
- Whip cream with confectioners sugar and vanilla to soft peaks. Spoon it over the bananas without over-smoothing.
Chill and Serve:
- Chill for at least 4 hours. Scatter with chocolate shavings and cut with a warm dry knife.
Notes
- Use bananas that are ripe but still firm so the slices keep their shape.
- Keep refrigerated and eat within two days; the bananas soften over time.
Nutrition
Calories: 540kcalCarbohydrates: 56gProtein: 6gFat: 34gSaturated Fat: 21gCholesterol: 105mgSodium: 310mgFiber: 2gSugar: 38g