Description
This no-bake Banoffee Pie recipe features a crushed biscuit base layered with rich toffee and fresh bananas, topped with whipped cream and chocolate. It’s an easy-to-make, decadent dessert perfect for any occasion. Enjoy this classic British treat without even turning on your oven.
Ingredients
Scale
- For the Biscuit Base:
- 200g Digestive Biscuits
- 100g Butter, melted
- For the Toffee Layer:
- 150g Butter
- 150g Soft Light Brown Sugar
- 397g Condensed Milk
- 1/4 – 1/2 tsp Sea Salt Flakes (optional)
- For the Topping:
- 2–3 Large Bananas, ripe
- 350ml Double (Heavy) Cream
- 1 tbsp Icing Sugar (optional)
- 1/2 tsp Vanilla Extract
- 45g Cadbury Flake Bar, crumbled
- 50g Grated Chocolate (optional)
Instructions
- Prepare the Base: Crush digestive biscuits into fine crumbs. Mix with melted butter until it resembles damp sand. Press firmly into the base of a springform tin and chill for at least 30 minutes.
- Make the Toffee Layer: Melt butter and brown sugar in a saucepan over medium heat. Stir in condensed milk and bring to a gentle boil. Cook, stirring constantly, for about 5 minutes until thickened to a toffee consistency. Pour over the chilled biscuit base. Refrigerate for approximately 4 hours to set.
- Assemble the Pie: Slice 2-3 ripe bananas and arrange them evenly over the set toffee layer.
- Whip the Cream: In a large bowl, whip double cream with icing sugar (if using) and vanilla extract until soft peaks form. Spoon the whipped cream over the banana slices.
- Garnish: Crumble the Cadbury Flake bar or sprinkle grated chocolate over the whipped cream. Chill until ready to serve.
Notes
- Ensure the toffee layer is completely set before adding the banana and cream toppings.
- Use ripe bananas for the best flavor and texture.
- Do not over-whip the cream; stop when soft peaks form.
- This banoffee pie is best served chilled.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 400 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 60 mg
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