This insanely delicious banoffee pie is made of 4 simple layers: cookie crust, caramel, fresh bananas, and whipped cream. It’s the easiest, quickest, most superb no-bake pie you’ll ever make!
When my friend Rene got back from India, all she could talk about was the popular (and “most amazing thing I’ve ever had in my life!”) banoffee pie that she ate countless times while staying there. She said that a whole new world opened to her when she took her first bite. And once she made it at home and let me try some, I understood exactly what she was talking about. Rene now makes this pie at least 10 times a year for her family, who asks for it all the time. They never seem to get enough of it.
What is banoffee pie?
Banoffee pie gets its name from a combination of toffee and bananas. For the toffee flavor I use dolce de leche. With the addition of cookies, it really doesn’t get any better than that. Plus, it’s a quick no-bake dessert that’s nearly effortless to make.
The amount of bananas, dulce de leche, and whipped cream is really up to you. My recipe is a classic version with what I believe to be a good balance between those three ingredients, but if you feel like adding more or less of any of them, then by all means go for it.
Dulce de leche
If you’re able to find store-bought dulce de leche, you don’t have to bother with making an homemade version because, talking from experience, a store-bought one is just as good. Store-bought dulce de leche is sold in cans or jars. Here’s a good one that I’ve found with a reasonable price if you’re from the States. If you’re unable to find it, then you can make an easy homemade version.
There are a couple of different ways to make it:
- The classic way, which calls for cooking milk and sugar.
- Cooking a can of condensed milk until it turns into a thick, golden dulce de leche. This can be done by cooking it in boiling water over the stovetop for 2.5-3 hours, or by cooking it in the oven for about 1.5 hours. While it takes time to cook, it doesn’t involve much effort.
Another option is to use homemade caramel sauce instead of dulce de leche. It’s different in texture and flavor but still complements the pie perfectly.
For a salted caramel version, you can mix a pinch of salt, preferably course sea salt, into the dulce de leche.
If you like, you can add a top layer of shredded coconut, chopped pecans, or grated chocolate (about ½ cup).
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- 150 g/5.3 oz (1 and 1/2 cups) digestive biscuit/graham cracker crumbs*
- 2 tablespoons granulated sugar
- 1/3 cup (2/3 stick or 75 g) unsalted butter, melted
- 1 and 1/4 cups dulce de leche
- 3 ripe yet firm (not overripe or black) bananas
- 1 cup (240 ml) cold heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup grated chocolate/shredded coconut/chopped pecans for topping , optional
In a medium bowl, stir together crumbs, sugar, and melted butter until combined and moistened. Using your fingers, press the mixture into the bottom of a 9-inch pie pan and up the sides to form an even layer. Cover with plastic wrap and place in the fridge to chill for one hour, until firm (or, optional - for a crispier crust, bake the crust at 350ºF for 5 minutes. Cool before filling).
Spread dulce de leche gently on top of the crust and smooth the top.
Slice bananas thinly and lay them over the dulce de leche in one even layer.
Using a mixer fitted with the whisk attachment, whisk together heavy cream, sugar, and vanilla extract on high speed until soft peaks form. Avoid overbeating. Spread whipped cream over bananas. Refrigerate for at least 3 hours before serving. Pie will keep for up to 3 days in the fridge.
* To make crumbs, pulse biscuits in a food processor until finely ground. You can pulse the sugar along with the biscuits in the food processor.