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Homemade British banoffee pie with caramel, bananas, whipped cream, and chocolate.

British Banoffee Pie

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British banoffee pie with a biscuit crumb crust, smooth dulce de leche, fresh bananas, softly whipped cream, and chocolate.
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Prep Time 35 minutes
Cook Time 10 minutes
Chilling 4 hours
Total Time 4 hours 45 minutes
Servings: 10 slices
Course: Dessert
Cuisine: British
Calories: 540
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • 9-inch pie plate
  • Food processor
  • Mixing bowls
  • Electric mixer
  • Offset spatula

Method
 

Make the Crust:
  1. Mix biscuit crumbs, melted butter, and salt. Press firmly but unevenly into the base and sides of a 9-inch pie plate.
  2. Bake at 350 F (175 C) for 10 minutes, then cool completely.
Fill the Pie:
  1. 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.
  2. Whip cream with confectioners sugar and vanilla to soft peaks. Spoon it over the bananas without over-smoothing.
Chill and Serve:
  1. Chill for at least 4 hours. Scatter with chocolate shavings and cut with a warm dry knife.

Nutrition

Calories: 540kcalCarbohydrates: 56gProtein: 6gFat: 34gSaturated Fat: 21gCholesterol: 105mgSodium: 310mgFiber: 2gSugar: 38g

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.