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Slice of banoffee pie on a white plate with a biscuit base, a thick layer of toffee caramel, sliced bananas and tall whipped cream dusted with grated chocolate, the rest of the pie and a banana behind

Banoffee Pie

A no-bake banoffee pie with a buttery biscuit base, a quick 5-minute stovetop toffee, sliced bananas and whipped cream.
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Prep Time 30 minutes
Cook Time 5 minutes
Chilling Time 1 hour 30 minutes
Total Time 2 hours 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: British
Calories: 650
Ingredients Method Notes

Ingredients
  

For the biscuit base
  • 200 g digestive biscuits or graham crackers about 7 oz
  • 100 g unsalted butter 7 tbsp, melted
  • 1 pinch salt
For the toffee
  • 80 g unsalted butter 5 1/2 tbsp
  • 80 g dark brown sugar 1/3 cup packed
  • 1 can sweetened condensed milk 397 g / 14 oz
For the topping
  • 2-3 ripe but firm bananas
  • 1 tbsp lemon juice optional
  • 300 ml cold heavy cream 1 1/4 cups
  • 1-2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • grated dark chocolate or cocoa powder to finish

Method
 

  1. Crush the biscuits to fine crumbs. Stir in the melted butter and salt, press firmly over the bottom and up the sides of a 9-inch (23 cm) loose-bottom tart tin and chill for 30 minutes.
  2. Put the butter and dark brown sugar in a nonstick saucepan over low heat and stir until the butter melts and the sugar dissolves, 2 to 3 minutes.
  3. Add the condensed milk, raise the heat to medium-high and bring to a rolling boil, stirring constantly. Boil for about 1 minute, until thickened and light golden, then remove from the heat.
  4. Pour the hot toffee into the chilled base, spread it evenly, cool for a few minutes and refrigerate for at least 1 hour, until set.
  5. Shortly before serving, slice the bananas into 1/2-inch (1 cm) rounds, toss with the lemon juice if using, and arrange them over the toffee.
  6. Whip the cream with the powdered sugar and vanilla to soft-medium peaks. Spread or pipe it over the bananas, finish with grated chocolate or cocoa, remove from the tin and serve.

Notes

Storage: keep the finished pie in the refrigerator and do not leave it out for more than 2 hours. It is best eaten the day it is assembled; leftovers keep about a day in the fridge. Not suitable for freezing once topped.
Make-ahead: make the base and toffee layer up to a day ahead, cover and refrigerate, then add the bananas and cream shortly before serving.
Substitutions: graham crackers instead of digestives; light brown sugar for a milder toffee; a 397 g can of ready-made caramel (dulce de leche) instead of making the toffee.
Nutrition is an estimate, not a laboratory analysis.