Classic Banoffee Pie
Traditional dish · British
A quintessential British dessert featuring a biscuit base, a thick layer of dulce de leche, fresh bananas, and whipped cream, often topped with chocolate shavings.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Digestive biscuits250g
- Unsalted butter, melted125g
- Sweetened condensed milk1 can (approx. 400g)
- Ripe bananas3-4
- Double cream (heavy cream)300ml
- Icing sugar (powdered sugar)1 tbsp
- Dark chocolate20g
- Saltpinch
Steps
- 1
Crush the digestive biscuits into fine crumbs. Mix with melted butter and a pinch of salt. Press firmly into the base of a 23cm (9-inch) pie dish.
- 2
To make the dulce de leche, simmer the unopened can of sweetened condensed milk in boiling water for 3-4 hours, ensuring the can is always submerged. Alternatively, use pre-made dulce de leche or caramel sauce.
- 3
Once cooled, spread the dulce de leche evenly over the biscuit base.
- 4
Slice the bananas and arrange them in a layer over the dulce de leche.
- 5
Whip the double cream with icing sugar until stiff peaks form.
- 6
Spoon or pipe the whipped cream over the banana layer, covering it completely.
- 7
Grate or shave dark chocolate over the whipped cream as a garnish.
- 8
Chill the pie in the refrigerator for at least 30 minutes before serving.
