Description
A delicious and easy-to-make Banoffee Pie featuring a buttery biscuit base, rich caramel, fresh bananas, and whipped cream.
Ingredients
Units
Scale
- 250g digestive biscuits, crushed
- 100g unsalted butter, melted
- 400g can dulce de leche (caramel)
- 3 ripe bananas, sliced
- 300ml heavy cream, whipped
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
- Grated chocolate or cocoa powder, for topping
Instructions
- Mix the crushed digestive biscuits and melted butter together until combined.
- Press the mixture firmly into the base and sides of a 23cm pie tin. Chill for 30 minutes.
- Spread the dulce de leche evenly over the biscuit base.
- Layer the sliced bananas on top of the caramel.
- In a bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Spread the whipped cream over the bananas.
- Sprinkle grated chocolate or dust with cocoa powder on top.
- Chill the pie for at least 1 hour before serving.
Notes
- Use store-bought caramel (dulce de leche) for convenience.
- Ensure the bananas are ripe but firm to maintain structure.
- Chill the pie well before slicing to help it set properly.
- Best consumed within 2 days for freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg