Overview

Banoffee Pie is a classic British dessert made from a crunchy biscuit base, a rich layer of caramel (dulce de leche), sliced bananas and clouds of whipped cream, finished with chocolate or cocoa. It's indulgent, easy to assemble, and best chilled before serving.

Ingredients (serves 8)

• 200 g digestive biscuits or graham crackers, crushed

• 100 g unsalted butter, melted

• 1 x 395 g can sweetened condensed milk (to make dulce de leche) OR 300–350 g ready-made dulce de leche/caramel

• 3–4 ripe bananas (firm but sweet), sliced

• 300 ml double cream (heavy whipping cream)

• 2 tbsp icing (confectioners’) sugar

• 1 tsp vanilla extract

• 20–30 g dark chocolate, grated or shaved (or sifted cocoa powder) for garnish

• Optional: a squeeze of lemon or lime juice to prevent banana browning

Method

Step 1 — Make the base

Combine crushed biscuits and melted butter until the crumbs are evenly coated. Press the mixture firmly into the base and slightly up the sides of a 23 cm (9 in) loose-bottom or springform tart tin. Chill in the fridge for 20–30 minutes to set.

Step 2 — Prepare the caramel (dulce de leche)

Option A (quick and safest): Use jarred dulce de leche or store-bought caramel. Option B (from a can): Place an unopened can of sweetened condensed milk in a saucepan and cover completely with water. Simmer gently for 2–3 hours, ensuring the can remains submerged (add boiling water as needed). Allow the can to cool completely before opening. CAUTION: Always keep the can submerged while simmering and let it cool thoroughly before opening to avoid burns. If unsure, use a purchased jar of dulce de leche.

Step 3 — Layer the caramel

Spread the dulce de leche evenly over the chilled biscuit base. Smooth the top with a spatula. Return to the fridge for 10–15 minutes so the caramel firms slightly.

Step 4 — Add bananas

Slice the bananas and arrange them in a single layer over the caramel. If desired, toss slices briefly with a little lemon or lime juice to slow browning.

Step 5 — Whip the cream

Whip the double cream with the icing sugar and vanilla until soft peaks form. Spoon or pipe the whipped cream over the bananas to create a generous top layer.

Step 6 — Finish and chill

Grate or shave the dark chocolate over the whipped cream (or dust with cocoa powder). Chill the pie for at least 2–4 hours (or overnight) to allow the layers to settle. Serve chilled in slices.

Tips & Variations

• For extra texture, fold chopped roasted hazelnuts or chopped biscuits into the base before pressing it in.

• Add a pinch of sea salt to the caramel for salted-banoffee variation.

• Replace some or all of the bananas with sliced strawberries or use toffee pieces for a crunchier finish.

• For a lighter version, use whipped Greek yogurt or mascarpone mixed with a little cream on top.

Storage

Keep refrigerated and covered for up to 2 days for the best texture. The bananas will darken over time; slice them just before assembling if you need maximum freshness. Do not freeze once assembled — the cream and bananas do not freeze and thaw well.

Approximate Timing

Preparation: 20–30 minutes (plus time to make dulce de leche if doing from scratch)

Chilling: 2–4 hours (or overnight)

Nutrition (per slice, approximate)

High in calories, sugar and fat — enjoy as an occasional treat. For a lighter portion, serve smaller slices and substitute lower-fat cream or a smaller base.