Description
A classic banoffee pie made with bananas, toffee, and cream on a buttery biscuit base.
Ingredients
Scale
- 200g digestive biscuits
- 100g unsalted butter, melted
- 1 can (397g) condensed milk
- 100g unsalted butter
- 100g dark brown sugar
- 3 ripe bananas
- 300ml double cream
- 1 tbsp icing sugar
- 1 tsp vanilla extract
Instructions
- Crush the digestive biscuits into fine crumbs and mix with melted butter.
- Press the mixture into a pie dish and chill for 30 minutes.
- Heat condensed milk, butter, and brown sugar in a pan, stirring continuously until thickened.
- Pour the toffee over the biscuit base and let it cool.
- Slice the bananas and layer them over the toffee.
- Whip the cream with icing sugar and vanilla, then spread over the bananas.
- Chill for at least 2 hours before serving.
Notes
- Use ripe but firm bananas to prevent sogginess.
- Chill the pie well before serving for easier slicing.
- Leftovers can be stored in the fridge for up to 2 days.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: No-bake
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35g
- Sodium: 120mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
Keywords: banoffee pie, dessert, no-bake, toffee, banana