Description
A delicious and indulgent Banoffee Pie featuring a crunchy biscuit base, rich homemade caramel filling, fresh bananas, and fluffy whipped cream topped with dark chocolate shavings. Perfect for dessert lovers craving a classic treat with a smooth caramel twist.
Ingredients
Scale
Biscuit Base
- 250 grams Arnott’s Granita biscuits or Marie, butternut snap biscuits, Digestives, Graham Crackers, or your favourite sweet biscuits
- 160 grams butter melted (approx. ⅔ cup)
Caramel Filling
- 1 x 395 gram can dulce de leche Nestle Top n Fill or another brand of canned caramel (be sure to use dulce de leche, not condensed milk)
- 75 grams butter cubed
- 75 grams light brown sugar
Whipped Cream
- 500 ml cream thickened
- 1 tablespoon icing sugar
- 1 teaspoon vanilla bean paste or extract
To Assemble
- 2-3 bananas fresh, ripe with yellow skins and a few brown spots
- 50 grams dark chocolate grated or shaved into curls
Instructions
- Prepare the Base: Add the biscuits to a food processor and blend to fine crumbs or crush in a zip-lock bag with a rolling pin. Transfer crumbs to a mixing bowl, add melted butter and stir until combined and sticky. Press the mixture firmly into a 22cm tart tin base and up the sides using a metal spoon. Refrigerate for 30 minutes to set.
- Make the Caramel Filling: In a small saucepan, place canned dulce de leche, brown sugar, and butter. Whisk over low heat until fully melted and combined. Bring to a gentle simmer and whisk continually for 3 minutes to thicken. Avoid burning by keeping the heat low and continuous whisking. Cool slightly then pour over the chilled biscuit base. Smooth the top and refrigerate for 2 to 3 hours until set.
- Whip the Cream: When ready to assemble, combine cream, icing sugar, and vanilla in a bowl. Using electric beaters, whip the mixture to stiff peaks, being careful not to overbeat.
- Assemble the Pie: Slice bananas thickly and arrange evenly over the set caramel layer. Spoon or pipe whipped cream on top, then garnish with grated dark chocolate. Serve immediately or keep chilled until serving.
Notes
- Dulce de leche is a thick caramel made from milk and sugar and forms the base of the caramel filling. Commercial canned versions are convenient and commonly found in supermarkets.
- If short on time, skip cooking the caramel and spoon 1-2 cans of canned dulce de leche directly over the biscuit base. Refrigerate for 30 minutes before assembly to chill.
- Brush banana slices with lemon juice to prevent browning.
- Prepare the biscuit base and caramel filling up to 2 days ahead, assembling the pie just before serving for freshness. Fully assembled pie keeps for 1 day but bananas may brown slightly.
- The biscuit base can be frozen unfilled for up to 3 months.
- Add a pinch of salt to the biscuit base or caramel filling to balance sweetness if desired.
- Keep the pie chilled until serving as room temperature softens the biscuit and caramel layers.
- Assemble the pie just before serving so layers remain fresh and bananas do not brown.
- Nutrition info is based on 10 servings per pie and excludes additional toppings or sides.
- Measurements use Australian metric cups and spoons; adjust for other cup sizes if needed.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 85 mg
