Banoffee Pie
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Banoffee pie is a British no-bake dessert whose name compresses banana and toffee, the two ingredients that define its character.
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A base of crushed digestive biscuits bound with melted butter is pressed firmly into a pan and chilled until set. Sweetened condensed milk is heated slowly over low heat, stirring constantly, until it darkens into a thick, amber-colored toffee that spreads over the biscuit base in a dense layer. Ripe bananas are sliced thickly and layered on top of the toffee, then the whole assembly is finished with a generous dome of softly whipped cream and a dusting of cocoa powder or grated dark chocolate. Each forkful delivers four textures in sequence: the sandy crunch of the biscuit base, the dense caramel pull of the toffee, the soft sweetness of banana, and the cool, airy lightness of cream.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Crush 180g digestive biscuits into fine crumbs, then mix them with 75g melted unsalted butter.
When the mixture feels like damp sand and holds together when pressed, tip it into the base of the tart pan.
- 2Heat
Press the crumbs firmly into the pan, reaching the edges so the crust has an even thickness.
Bake at 180°C for 10 minutes, then chill for 30 minutes until cool and firm enough to hold the toffee.
- 3Control
Put 320g sweetened condensed milk in a saucepan and cook over medium-low heat for 15 to 20 minutes, stirring constantly.
Stop when it turns deep amber and the spatula leaves a brief trail.
- 4Control
Spread the toffee over the crust while it is still spreadable, then let it cool completely so the layer sets cleanly.
Slice 2 bananas about 1cm thick and cover the surface without large gaps.
- 5Season
Whip cold 200ml heavy cream with 20g powdered sugar until firm peaks form.
Stop while the cream still looks glossy, because over-whipping makes it grainy and harder to spread neatly over the bananas.
- 6Prep
Spread the whipped cream thickly over the bananas and sift 1 tablespoon cocoa powder evenly over the top.
Chill the pie for at least 1 hour, then slice it cold for cleaner layers and better shape.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Banoffee Pie assembles thick toffee and fresh bananas over a buttery biscuit base and cream.
- Finish cue
- Stop while the cream still looks glossy, because over-whipping makes it grainy and harder to spread neatly over the bananas.
- Storage and reheating
- Spread the toffee over the crust while it is still spreadable, then let it cool completely so the layer sets cleanly.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 7 ingredients
Category median
45min, 6 ingredients
Based on 144 recipes
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