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Banoffee Pie

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A delightful dessert featuring layers of sweet bananas, rich caramel, and fluffy whipped cream atop a crumbly biscuit crust.

Ingredients

Scale
  • 1 1/2 cups digestive biscuits, crushed
  • 1/2 cup unsalted butter, melted
  • 1 can sweetened condensed milk
  • 2 large bananas, sliced
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • Chocolate shavings or cocoa powder, for garnish

Instructions

  1. Preheat the oven to 350°F (175°C). In a bowl, mix the crushed biscuits with the melted butter until fully coated. Press the mixture into the bottom of a 9-inch pie dish to form a firm crust. Pop it into the oven and bake for 10 minutes, then set aside to cool.
  2. In a saucepan, gently cook the sweetened condensed milk over low heat for about 1 to 1.5 hours. Stir constantly, watching as it transforms into a luscious caramel color. Once ready, let the caramel cool before spreading it on your crust.
  3. Spread the cooled caramel generously over the biscuit base, letting it flow into the edges. Next, layer the sliced bananas on top, arranging them artfully for that inviting finish.
  4. In a mixing bowl, whisk the heavy cream with the powdered sugar until soft peaks form. This light and fluffy concoction is going to top off our dessert wonderfully! Spread the whipped cream over the bananas with a gentle hand.
  5. Finish your pie with a beautiful sprinkling of chocolate shavings or a dusting of cocoa powder for extra flair. Chill the pie for at least 1 hour before serving, allowing the flavors to meld and the cream to set perfectly.

Notes

Serve with a scoop of vanilla ice cream or freshly brewed coffee. Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://ameliasweets.com/2026/06/20/banoffee-pie/