Description
This homemade Banoffee Pie combines a buttery biscuit base with rich caramel, ripe bananas, and fluffy whipped cream, finished with a sprinkle of cocoa powder or chocolate shavings. A delightfully indulgent dessert perfect for satisfying your sweet tooth with simple ingredients and classic flavors.
Ingredients
Scale
Base
- 200g digestive biscuits
- 100g unsalted butter, melted
Caramel
- 397g can sweetened condensed milk
Topping
- 2 ripe bananas
- 300ml heavy cream, whipped
- Cocoa powder or chocolate shavings, for dusting and decoration
Instructions
- Base Prep: Crush the digestive biscuits finely and mix them thoroughly with the melted unsalted butter. Press this mixture evenly into the base of a pie dish to create a compact and uniform crust. This step should take about 10 minutes to ensure a solid foundation for your pie.
- Caramel Making: Pour the sweetened condensed milk into a saucepan and heat gently while stirring continuously. Maintain the heat and continue stirring until the milk turns a rich golden brown, thickening into a caramel consistency. This process takes approximately 15 minutes and requires careful attention to prevent burning.
- Assembly: Pour the freshly made caramel evenly over the biscuit base. Place the pie in the refrigerator and allow the caramel to set firmly, which will take about 60 minutes. Patience here is key to achieve the perfect texture.
- Final Touch: Once the caramel is set, slice the ripe bananas and arrange them on top of the caramel layer. Spread the whipped heavy cream over the bananas, creating a smooth and fluffy topping. Finish by dusting with cocoa powder or sprinkling chocolate shavings for decoration. Serve immediately after adding the topping to maintain freshness, taking about 5 minutes.
Notes
- For a quicker caramel option, use ready-made dulce de leche.
- Ensure bananas are ripe for optimal sweetness and texture.
- Chill the pie well before serving for best set and taste.
- Can be prepared a day ahead and stored covered in the refrigerator.
