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Banoffee Cream Pie Recipe

Banoffee Cream Pie Recipe

Learn how to make the best homemade Banoffee Cream Pie with this easy baking recipe! This classic British dessert features a buttery biscuit base, rich caramel layer, fresh bananas, and fluffy whipped cream, topped with chocolate shavings – the perfect balance of sweet, creamy, and crunchy textures.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
10 mins
Serves:
1 pie (8 slices)
An overhead shot captures this Banoffee Cream Pie in all its glory, set on a rustic wooden cake stand against natural linen. Soft window light illuminates the pie's distinct layers - the golden biscuit crust, amber caramel, neat rows of banana slices, and cloud-like whipped cream swirls. A dusting of chocolate shavings and cocoa powder creates beautiful contrast against the cream, while a slice being removed reveals the perfect cross-section of all layers. Several banana slices and a small pot of caramel sit artfully arranged nearby, hinting at the key ingredients, with condensation on a nearby glass suggesting this is a chilled dessert best served cool.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">250g digestive biscuits (or graham crackers)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">397g tin of caramel (dulce de leche or condensed milk caramel)</li><li class="ingredients-single-item">3-4 ripe bananas, sliced</li><li class="ingredients-single-item">300ml double cream (heavy cream)</li><li class="ingredients-single-item">2 tbsp icing sugar (powdered sugar)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">30g dark chocolate, for grating</li><li class="ingredients-single-item">Pinch of sea salt (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin or pie dish</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Rolling pin (if not using food processor)</li><li class="equipment-single-item">Electric mixer or whisk</li><li class="equipment-single-item">Microplane or grater for chocolate</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by preparing your biscuit base. Place the digestive biscuits in a food processor and pulse until you have fine crumbs. Alternatively, place them in a sealed plastic bag and crush with a rolling pin. The texture should be like coarse sand – not too fine or your base will become too dense when compressed.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Transfer the biscuit crumbs to a mixing bowl and pour in the melted butter. Mix thoroughly until all crumbs are evenly coated and the mixture resembles wet sand. This butter coating will help the base set firmly when chilled.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Press the biscuit mixture firmly into your tart tin, using the back of a spoon to spread it evenly across the base and up the sides. Apply good pressure – this helps create a sturdy base that won't crumble when sliced. Place in the refrigerator for at least 30 minutes to set completely.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Once your base has chilled, spread the caramel evenly over the biscuit base. If using store-bought dulce de leche, you may want to give it a good stir first to loosen it slightly. If you're using regular condensed milk caramel, it should spread easily. For an enhanced flavor profile, sprinkle a tiny pinch of sea salt over the caramel – this balances the sweetness beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Slice your bananas into approximately 0.5cm thick rounds. Arrange them in a single layer over the caramel, slightly overlapping to ensure each slice of pie will contain plenty of banana. Try to work quickly once you've sliced the bananas to prevent them from browning.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a large bowl, whip the double cream, icing sugar, and vanilla extract until soft peaks form. Be careful not to overwhip – you're looking for a billowy texture that holds its shape but still appears silky. Overwhipped cream becomes grainy and butter-like, which will ruin the smooth finish of your pie.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Spoon or pipe the whipped cream over the banana layer, creating an even, generous layer. You can create decorative swirls with the back of a spoon or use a piping bag fitted with a star nozzle for a more professional finish.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Finish your Banoffee Cream Pie by grating dark chocolate over the cream layer. The slight bitterness of dark chocolate perfectly complements the sweet caramel and banana flavors. Refrigerate for at least 1 hour before serving to allow all layers to set together and flavors to meld.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>When ready to serve, carefully remove the pie from the tin if using a loose-bottomed one. For best results, use a warm, sharp knife (dipped in hot water and wiped dry) to cut clean slices. Banoffee pie is best enjoyed within 24 hours of making, as the bananas will eventually start to discolor and soften too much. Keep refrigerated until ready to serve.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Banoffee Cream Pie?

Banoffee Cream Pie requires digestive biscuits, unsalted butter, caramel (dulce de leche), ripe bananas, double cream, icing sugar, vanilla extract, dark chocolate for grating, and optionally a pinch of sea salt to balance the sweetness.

How to cook Banoffee Cream Pie at home?

Learn how to cook Banoffee Cream Pie by crushing digestive biscuits and mixing with melted butter for the base, then layering with caramel, banana slices, and freshly whipped cream. The beauty is that it's mostly assembly with minimal actual cooking - just chill the base to set it properly before adding your delicious layers.

Can I make caramel for banoffee pie from scratch instead of using store-bought?

Absolutely! You can make caramel by boiling an unopened tin of condensed milk for about 3 hours (keeping it fully submerged), or use a faster stovetop method by stirring condensed milk with butter and sugar until it reaches a deep golden colour and thick consistency.

Why is my banoffee pie base crumbling when I serve it?

A crumbly base usually means insufficient butter or pressure. Ensure your biscuit crumbs are evenly coated with enough melted butter and press the mixture firmly into your tin. Chilling the base for at least 30 minutes before adding toppings is also crucial for stability.

How can I prevent the bananas in my dessert from turning brown?

To prevent banana discolouration, assemble your pie just before serving or toss banana slices in a little lemon juice before arranging them. Covering the bananas completely with whipped cream also helps create a seal against air exposure, reducing browning.

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Try to work quickly once you've sliced the bananas to prevent them from browning." }, { "@type": "HowToStep", "name": "Prepare whipped cream", "text": "In a large bowl, whip the double cream, icing sugar, and vanilla extract until soft peaks form. Be careful not to overwhip – you're looking for a billowy texture that holds its shape but still appears silky. Overwhipped cream becomes grainy and butter-like, which will ruin the smooth finish of your pie." }, { "@type": "HowToStep", "name": "Add cream layer", "text": "Spoon or pipe the whipped cream over the banana layer, creating an even, generous layer. You can create decorative swirls with the back of a spoon or use a piping bag fitted with a star nozzle for a more professional finish." }, { "@type": "HowToStep", "name": "Finish with chocolate", "text": "Finish your Banoffee Cream Pie by grating dark chocolate over the cream layer. The slight bitterness of dark chocolate perfectly complements the sweet caramel and banana flavors. Refrigerate for at least 1 hour before serving to allow all layers to set together and flavors to meld." }, { "@type": "HowToStep", "name": "Serve", "text": "When ready to serve, carefully remove the pie from the tin if using a loose-bottomed one. For best results, use a warm, sharp knife (dipped in hot water and wiped dry) to cut clean slices. Banoffee pie is best enjoyed within 24 hours of making, as the bananas will eventually start to discolor and soften too much. Keep refrigerated until ready to serve." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Amelia Chen", "datePublished": "2024-06-01", "reviewBody": "Perfect balance of sweet and creamy! This banoffee pie has the most amazing texture contrast between the crunchy base and silky layers. The hint of salt in the caramel makes all the difference.", "name": "Divine Balance of Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Francisco Delgado", "datePublished": "2024-06-03", "reviewBody": "My family's new favorite dessert! I was nervous about making this but the instructions were so clear. The combination of caramel and banana is absolutely heavenly. Even my picky kids cleaned their plates!", "name": "Family Approved Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-06-05", "reviewBody": "Worth every calorie! I've tried several banoffee pie recipes and this one is by far the best. The proportions are perfect and the dark chocolate shavings add such a nice contrast to the sweetness.", "name": "Best Banoffee Recipe", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Nielsen", "datePublished": "2024-06-08", "reviewBody": "Easier than it looks! I was intimidated at first but this recipe breaks it down into simple steps. The result was impressive enough for a dinner party and everyone thought I'd bought it from a bakery!", "name": "Surprisingly Simple", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sophie Dubois", "datePublished": "2024-06-10", "reviewBody": "Converted my caramel-hating husband! He usually avoids sweet desserts but couldn't stop at one slice of this banoffee pie. The step about adding sea salt to the caramel layer was genius. Will definitely make again!", "name": "Impressive Crowd-Pleaser", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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