The classic British dessert done properly. Buttery biscuit base, thick toffee, ripe bananas, and a cloud of fresh whipped cream. No baking, all joy.
Banoffee pie is one of those desserts that does not need improving and does not need updating. Buttery biscuit base, thick sticky toffee caramel, ripe banana slices, and an enormous pile of freshly whipped cream on top. This version uses tinned dulce de leche to skip the most time-consuming part of the traditional recipe without losing a single thing on flavour. It is one of the most beloved British desserts ever created and it takes just twenty-five minutes to put together.
WHY YOU’LL LOVE THIS RECIPE
Banoffee pie is loved by essentially everyone, it requires no baking at all, and it uses ingredients you can almost always find in a well-stocked kitchen. It delivers a tremendous amount of pleasure relative to the effort involved. And nothing beats watching people’s faces when you bring the finished pie to the table piled high with cream.
WHY IT WORKS
Tinned dulce de leche or caramel is already cooked to the right consistency and does not need any further cooking. It is thick enough to create a proper, distinct caramel layer that sits cleanly between the biscuit base and the bananas. Ripe bananas provide natural sweetness and a soft, gentle texture that contrasts beautifully with the crunch of the base and the lightness of the cream.
No-Bake Banoffee Pie
Thebeloved British classic done properly. A buttery digestive biscuit base, thickdulce de leche caramel, ripe banana slices, and a generous cloud of freshlywhipped cream. Ready in 25 minutes with no oven required.
Ingredients
- BASE
- 300g digestive biscuits
- 100g unsalted butter, melted
- CARAMEL FILLING
- 2 tins (397g each) dulce de leche or tinned caramel
- 4 large very ripe bananas
- CREAM TOPPING
- 400ml double cream
- 2 tablespoons icing sugar, sifted
- 1 teaspoon vanilla extract
- TO FINISH
- Dark chocolate, grated or shaved, to scatter over the top
- A small squeeze of lemon juice to toss the banana slices in (optional but recommended)
Instructions
Step 1 Make the digestive biscuit base
Add the digestive biscuits to a food processor and blitz to fine, even crumbs with
no large pieces left. Alternatively, place them in a sealed zip-lock bag and
bash thoroughly with a rolling pin. Pour the melted butter over the crumbs and
mix until every crumb is evenly coated and the mixture holds together when
pressed between your fingers. Tip the mixture into your tart tin and use the
back of a large spoon, a spatula, or the base of a flat-bottomed glass to press
it firmly and evenly across the base and all the way up the sides. The sides
are important for a banoffee pie because they hold the generous layers of
caramel and banana in place. Make sure the sides are a consistent thickness and
pressed firmly against the tin. Place the tin in the fridge for at least 30
minutes to firm up properly.
Step 2 Add the caramel layer
Open both tins of dulce de leche or caramel. Spoon the caramel generously over the
chilled biscuit base, spreading it with a spatula into a thick, even layer that
covers the entire base right out to the edges. Use as much or as little as you
like. Two full tins gives a really generous, thick caramel layer which is what
makes banoffee pie so irresistible. If you prefer a thinner caramel layer, use
one and a half tins and keep the rest for another use. Once the caramel is
spread, put the tin back in the fridge for another 30 minutes to allow the
caramel to firm up slightly before the bananas go on. This helps the banana
layer stay in place and makes the finished slices much cleaner and more
defined.
Step 3 Slice and layer the bananas
Peel
the bananas and slice them on a slight diagonal into rounds about 5mm thick. If
you are not planning to serve the pie immediately, toss the banana slices in a
small squeeze of fresh lemon juice and mix gently. The lemon juice is mildly
acidic and will slow down the oxidation that causes banana slices to turn brown
and unappetising. It does not affect the flavour noticeably at all. Arrange the
banana slices in an even, slightly overlapping single layer directly over the
chilled caramel, covering the whole surface right to the edges.
Step 4 Whip the cream
Pour
the double cream into a large, clean mixing bowl and add the sifted icing sugar
and vanilla extract. Whip on medium speed, increasing gradually as the cream
begins to thicken. You are looking for soft to medium peaks. The cream should
hold its shape when you lift the beaters but still have a gentle softness and
billowing quality to it. You want it to pile beautifully rather than sit stiff
and rigid on top of the pie. Over-whipped cream will look grainy and almost
cheesy on top rather than light and cloud-like. Stop when you have that
gorgeous, pillowy softness.
Step 5 Top and finish
Spoon
the whipped cream generously over the banana layer, piling it up in the centre
and then spreading it gently outwards. You do not need to spread it perfectly
smoothly. A slightly rustic, cloud-like finish actually looks more appealing on
a banoffee pie than a perfectly flat, formal top. Use the back of a spoon to
create soft swirls and waves in the cream if you like. Finish by scattering a
generous amount of finely grated or shaved dark chocolate over the entire
surface. Place the pie in the fridge for at least 30 minutes before serving so
everything firms up and is easy to slice.
Nutrition Information:
Serving Size:
12Amount Per Serving:Calories: 490Total Fat: 29gSaturated Fat: 17gSodium: 260mgFiber: 2g
VARIATIONS
For an extra layer of flavour and texture, scatter a handful of crushed toffee pieces or chopped roasted salted peanuts between the caramel and banana layers. The salt in the peanuts works beautifully with the sweet caramel. A drizzle of extra caramel sauce over the finished cream just before serving is a lovely touch. For a chocolate-caramel version, use chocolate digestives for the base instead of plain digestives.
SUBSTITUTIONS
If you cannot find dulce de leche, you can make your own by placing an unopened tin of sweetened condensed milk in a large pot of boiling water, keeping it completely submerged, and simmering for 3 hours. Keep topping up the water so the tin never becomes exposed. Allow to cool before opening. Double cream can be replaced with heavy whipping cream.
COMMON MISTAKES TO AVOID
Using bananas that are not ripe enough is the most common reason this pie does not taste as good as it should. The second most important thing is making sure the caramel layer has chilled properly before the bananas go on top. If the caramel is still very soft and runny when you add the bananas and cream, everything will shift and slide when you try to slice it. Give the caramel layer at least 30 minutes in the fridge before continuing.
SERVING SUGGESTIONS
Banoffee pie is best served on the day the bananas are added. Once sliced, serve immediately. It pairs brilliantly with nothing at all, because it is quite rich enough on its own. A small cup of strong black coffee alongside is the perfect companion.
STORAGE
The biscuit base with the caramel layer can be made up to 2 days ahead of time and kept covered in the fridge, ready to finish on the day of serving. Once the bananas and cream are added, the pie should be served the same day. Bananas begin to brown and the cream will start to soften and deflate after about 24 hours.
FAQS
Can I make this ahead?
Yes. Make the base and spread the caramel layer up to 2 days in advance and keep it covered in the fridge. Add the banana slices and whipped cream on the day you plan to serve it. This makes it a brilliant stress-free option for dinner parties and gatherings.
How do I stop the bananas going brown?
Toss the banana slices in a small amount of fresh lemon juice immediately after slicing. It does not affect the flavour in any detectable way and it significantly slows down the browning process. Even with lemon juice, the pie is best eaten the same day the bananas are added.
Can I use whipped cream from a can?
You can in a pinch but it does not hold up as well over time and tends to deflate and become watery within a few hours. Freshly whipped double cream gives a much better result and only takes 5 minutes.
