Banoffee Pie is a classic English dessert made with a biscuit base, dulce de leche, sliced bananas and whipped cream. The name comes from “banana” and “toffee,” the two flavors that define this pie. It is an easy no-bake recipe you can assemble quickly in a pan or in individual cups.

Recipe Snapshot

  • Prep time: 30 minutes
  • Cook time: Not specified
  • Total time: 90 minutes
  • Yield: 10
  • Category: Dessert
  • Cuisine: British, World

Ingredients

  • 100 grams butter (– unsalted or 118 ml melted butter)
  • 200 to 225 grams or 12 to 14 digestive biscuits (– check point no 1 in notes below)
  • 2 to 3 bananas (– medium-sized)
  • ½ cup whipping cream ((cold) or heavy cream)
  • 1 tablespoon superfine sugar (or powdered sugar)
  • ½ teaspoon vanilla extract
  • 2 to 3 tablespoons chocolate (– grated or chocolate shavings or cocoa powder)
  • 1 can or 400 grams dulce de leche

Method

Make Biscuit Layer

  1. Grease an 8-inch springform pan, tart pan or pie dish with butter. Set aside.
  2. In a bowl or pan, melt butter on a low heat until its liquid. Do not heat it.
  3. Crush the biscuits in a food processor or place them in a zip bag and crush with a rolling pin until fine.
  4. If using a food processor, add the melted butter to the crushed biscuits in it.
  5. Process again until the finely crushed biscuits is mixed evenly with the butter.
  6. If you have crushed the biscuits in a zip bag, transfer it to a bowl and mix in the melted butter until the crumbs are evenly coated.
  7. Press this biscuit mixture firmly on the base of the greased pan using the back of a spoon or a flat measuring cup. Form a neat and even layer.
  8. Chill the crust for 20 to 30 minutes so that it sets.

Whipping Cream

  1. Whip the cream with sugar and vanilla extract in a chilled bowl until soft or medium peaks form.
  2. Keep the whipped cream in the fridge until you assemble the Banoffee Pie.
  3. Slice the bananas just before assembling, so that they stay fresh and don’t brown.

Make Banoffee Pie

  1. Remove the pan with the set biscuit layer from the fridge.
  2. You can loosen the edges if using a springform pan and place the biscuit crust with or without the base lid on your serving plate or platter.
  3. Spread the dulce de leche evenly over the biscuit base.
  4. Arrange the banana slices in an even layer over the dulce de leche layer.
  5. Place the whipped cream over the sliced bananas and spread gently without pressing down.
  6. Finish with grated chocolate or a light dusting of cocoa powder.
  7. Chill the Banoffee Pie for 1 to 2 hours or until you serve. You can also serve immediately if needed.

Serving & Storage

  1. Serve the pie chilled for the best texture. Use a warm knife to get clean slices.
  2. Keep the Banoffee Pie covered in the fridge and finish within 1 day. The biscuit base stays firm, but the bananas may soften over time.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.