Description
A rich and indulgent Banoffee Pie featuring a crunchy biscuit base, luscious caramel filling made from dulce de leche, topped with fresh bananas, fluffy whipped cream, and garnished with dark chocolate curls. Perfect for a delightful dessert that blends creamy, sweet, and fresh flavors in every bite.
Ingredients
Scale
Biscuit Base
- 250 grams Arnott’s Granita biscuits or substitute with Marie, Butternut snap biscuits, Digestives, Graham Crackers, or your favourite sweet biscuits
- 160 grams butter melted (approx. ⅔ cup)
Caramel Filling
- 1 x 395 gram can dulce de leche Nestle Top n Fill or another brand of canned caramel (ensure it’s dulce de leche, not condensed milk)
- 75 grams butter cubed
- 75 grams light brown sugar
Whipped Cream
- 500 ml thickened cream
- 1 tablespoon icing sugar
- 1 teaspoon vanilla bean paste or extract
To Assemble
- 2-3 fresh ripe bananas (yellow with few brown spots)
- 50 grams dark chocolate grated or shaved into curls
Instructions
- Prepare the Biscuit Base: Add the biscuits to a food processor and blend into fine crumbs or crush them inside a zip-lock bag using a rolling pin. Transfer crumbs to a mixing bowl and stir in the melted butter until the mixture sticks together.
- Form the Base: Press the biscuit mixture firmly into a 22cm tart tin with a metal spoon along the base and sides. Refrigerate for 20-30 minutes to set.
- Make the Caramel Filling: In a small saucepan, combine canned dulce de leche, cubed butter, and light brown sugar. Whisk over low heat until melted and smooth. Simmer for 2-3 minutes continuously whisking to avoid burning. Let the caramel cool slightly.
- Fill the Base: Pour the caramel over the chilled biscuit base, smooth the surface, and refrigerate for 2-3 hours to set.
- Whip the Cream: Before assembling, combine thickened cream, icing sugar, and vanilla in a bowl. Use electric beaters to whip until stiff peaks form, being careful not to overbeat.
- Assemble the Pie: Slice bananas thickly and layer over the set caramel. Spoon or pipe whipped cream over bananas. Garnish with grated or shaved dark chocolate curls.
- Serve: Slice and serve immediately or store in the refrigerator until ready to serve. Enjoy your freshly made Banoffee Pie!
Notes
- Dulce de leche is a thick caramel made from milk and sugar; ensure to use dulce de leche, not condensed milk.
- If short on time, spoon canned dulce de leche directly into the biscuit base without cooking, refrigerate 30 minutes, then proceed with assembling.
- Brush banana slices with lemon juice to prevent browning.
- Prepare biscuit base and caramel filling up to 2 days ahead; fully assembled pie best made a day prior but bananas may brown slightly.
- The biscuit base can be frozen unfilled for up to 3 months.
- Add a pinch of salt to the biscuit base or caramel for balanced sweetness if desired.
- Keep the pie refrigerated until serving to prevent softening of base and filling.
- Assemble just before serving to keep layers fresh and bananas from browning.
- Nutritional values assume 10 slices per pie.
- Measurement references use Australian metric cups and spoons; adjust as necessary for other countries.
Nutrition
- Serving Size: 1 slice (1/10th pie)
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 90 mg
