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Banoffee pie

Based on 6 ratings

Vanessa Pass

Contributor

“A crispy cookie crust topped with caramel sauce, fresh bananas, whipped cream, and shaved chocolate—this is a true classic among English desserts. It doesn’t require an oven and can be prepared in under two hours.”

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
90
min.
Resting

Ingredients

Pieces:-12+
300 whole-grain butter cookies
225 oz unsalted butter
100 g brown sugar
400 g sweetened condensed milk
1 tbsp vanilla extract
bananas
250 ml heavy cream
½ tsp instant espresso powder
8 g whipped cream stabilizer
20 g vanilla sugar
20 g bittersweet chocolate
lemon juice
salt
Metric
Imperial

Utensils

  • food processor
  • 2 saucepans
  • rubber spatula
  • springform pan (10 in.)
  • parchment paper
  • cutting board
  • knife
  • hand mixer with beaters
  • fine grater

Nutrition per serving

Cal
966
Protein
11 g
Fat
50 g
Carb
120 g
  • Step 1/5

    Add butter cookies to a food processor and blend until they’re fine crumbs. Melt some butter in a small saucepan, then mix with cookie crumbs until well combined.
    • 300 whole-grain butter cookies
    • 125 g unsalted butter
    • food processor
    • saucepan
    • rubber spatula

    Add butter cookies to a food processor and blend until they’re fine crumbs. Melt some butter in a small saucepan, then mix with cookie crumbs until well combined.

  • Step 2/5

    Line the bottom of a springform pan with parchment paper and evenly spread the cookie mixture over the bottom. Use your hands to firmly press the crust into place. Transfer to the refrigerator and let chill for approx. 30 min.
    • springform pan (10 in.)
    • parchment paper

    Line the bottom of a springform pan with parchment paper and evenly spread the cookie mixture over the bottom. Use your hands to firmly press the crust into place. Transfer to the refrigerator and let chill for approx. 30 min.

  • Step 3/5

    Meanwhile, melt remaining butter and brown sugar in a saucepan over medium heat. Add condensed milk and bring to a boil. Cook for approx. 5 - 6 min., stirring constantly until thickened and golden. Then stir in vanilla extract and a pinch of salt. Spread the caramel sauce on the cooled cookie crust. Transfer to the fridge to cool for 10 min.
    • 100 g brown sugar
    • 400 g sweetened condensed milk
    • 1 tbsp vanilla extract
    • salt
    • saucepan

    Meanwhile, melt remaining butter and brown sugar in a saucepan over medium heat. Add condensed milk and bring to a boil. Cook for approx. 5 - 6 min., stirring constantly until thickened and golden. Then stir in vanilla extract and a pinch of salt. Spread the caramel sauce on the cooled cookie crust. Transfer to the fridge to cool for 10 min.

  • Step 4/5

    Peel and slice bananas, then spread evenly over the layer of caramel sauce. Drizzle with some lemon juice.
    • bananas
    • lemon juice
    • cutting board
    • knife

    Peel and slice bananas, then spread evenly over the layer of caramel sauce. Drizzle with some lemon juice.

  • Step 5/5

    Whip together cream, instant espresso powder, whipped cream stabilizer, and vanilla sugar in a large bowl until stiff peaks form. Spread whipped cream mixture over the banana slices. Grate chocolate over the top. Let chill in the fridge for at least 1 hr. before serving. Enjoy!
    • 250 ml heavy cream
    • ½ tsp instant espresso powder
    • 8 g whipped cream stabilizer
    • 20 g vanilla sugar
    • 20 g bittersweet chocolate
    • hand mixer with beaters
    • fine grater

    Whip together cream, instant espresso powder, whipped cream stabilizer, and vanilla sugar in a large bowl until stiff peaks form. Spread whipped cream mixture over the banana slices. Grate chocolate over the top. Let chill in the fridge for at least 1 hr. before serving. Enjoy!

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