Description

This irresistible banoffee pie recipe features a buttery biscuit crust layered with rich caramel, fresh bananas, and fluffy whipped cream for a decadent no-bake dessert.

Ingredients

Units Scale

1 1/2 cups graham cracker crumbs (or digestive biscuits)
1/2 cup unsalted butter, melted
1 (14 oz) can sweetened condensed milk
3–4 ripe bananas, sliced
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Chocolate shavings or cocoa powder for garnish (optional)

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Instructions

In a bowl, mix graham cracker crumbs with melted butter until well combined. Press into a 9-inch pie dish to form the crust. Chill for 15 minutes.
To make the caramel, place the unopened can of sweetened condensed milk in a pot of simmering water, fully submerged, and simmer for 2 1/2 hours. Cool before opening. (Or use store-bought dulce de leche for convenience.)
Spread the caramel evenly over the chilled crust and refrigerate for 15 minutes to set slightly.
Layer sliced bananas over the caramel.
In a bowl, whip the cream with powdered sugar and vanilla extract until soft peaks form.
Spoon or pipe the whipped cream over the banana layer.
Garnish with chocolate shavings or a dusting of cocoa powder, if desired.
Chill for at least 1 hour before serving.

Notes

Use pre-made dulce de leche to save time and skip boiling the condensed milk.
Best served the same day for freshest banana flavor, but can be chilled up to 24 hours.
Add a pinch of sea salt to the caramel for a salted caramel twist.
Use a springform pan for a neater presentation.

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 34g
Sodium: 200mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 5g
Cholesterol: 90mg