Description

This easy banoffee pie features a crunchy biscuit base, a rich layer of caramel, fresh banana slices, and fluffy whipped cream – a delicious no-bake dessert that’s indulgent yet effortless to make.

Ingredients

Units Scale

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

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Instructions

In a bowl, mix biscuit crumbs and melted butter until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill for 15-20 minutes.
To make the caramel, remove the label from the can of condensed milk. Place the unopened can in a saucepan and cover with water. Simmer for 2 to 2 1/2 hours, ensuring the can is always fully submerged. Carefully remove and let cool completely before opening.
Once cooled, open the can and spread the caramel over the chilled crust.
Arrange sliced bananas over the caramel layer.
In a mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread or pipe the whipped cream over the bananas.
Garnish with chocolate shavings or a dusting of cocoa powder if desired.
Chill for at least 1 hour before serving. Slice and enjoy!

Notes

Use store-bought dulce de leche as a shortcut for the caramel layer.
Chill the pie thoroughly for clean slices and firm layers.
Best served the same day, but can be refrigerated up to 2 days.

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 36g
Sodium: 220mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 5g
Cholesterol: 90mg