Banoffee Pie
Quick answer
- Active time
- 35 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
The name is banana plus toffee.
Read more
The toffee here is condensed milk stirred in a saucepan until deep amber, and although banoffee is usually called no-bake, this version gives the digestive biscuit base 10 minutes in the oven so it stays firm under that dense layer. Cut cold, a slice shows four clean layers: biscuit, toffee, banana and cream.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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