We tried this recipe for banoffee pie recently, and it was really easy to make and absolutely scrumptious. If you’re looking for a new family favourite or a dessert to impress, you need to try this ‘cheat’ version of banoffee pie – it’s super simple, no baking required, and comes together with just a handful of ingredients.
The combination of bananas and caramel is a match made in dessert heaven. If you’re after an easy banoffee pie recipe, this is the one for you – fuss-free, simple to make, and absolutely delicious.
Banoffee Pie Recipe
Serves 8 people
Ingredients
- 300g / 11oz gingernut biscuits (you could use digestive biscuits instead)
- 100g / 3.5oz butter
- 397g can of caramel (NB not normal condensed milk but the caramel version)
- 300ml / 10 fl oz double cream
- 2 tsp vanilla extract
- 2 tbsp icing sugar
- 3 bananas
- 100g / 3.5oz chocolate or 2 tbsp cocoa powder
Method
1. Crush the biscuits using a food processor or put them in a bag and bash them with a rolling pin.
2. Melt the butter and mix with the crushed biscuits. Press firmly into a pie tin or dish using the back of a spoon to create your base. Chill for 30 minutes.
3. Spoon the caramel onto your biscuit base and smooth it over. Chill for an hour, or until you’re ready to serve.
4. Whip the cream with the vanilla and icing sugar until you have soft peaks. Slice the bananas.
5. Top the caramel layer with bananas, then the whipped cream. Decorate with grated chocolate (or use a vegetable peeler to get chocolate curls) or, if using cocoa powder, sift it over the top of the cream.
Top tip: To keep your banana slices from going brown, squeeze a little lemon juice over them before adding them to the pie.
Frequently Asked Questions
Can I use different biscuits for the base?
Yes – gingernut biscuits give a lovely spiced flavour, but plain digestive biscuits work just as well if that’s what you have in the cupboard.
Can I make this banoffee pie ahead of time?
You can prepare the biscuit base and caramel layer the day before and keep it chilled. Add the bananas and whipped cream close to serving so everything stays fresh and the bananas don’t discolour.
What’s the difference between caramel and condensed milk for this recipe?
Make sure you buy a tin labelled as caramel (sometimes sold as “dulce de leche” or “caramel condensed milk”), not plain condensed milk. The caramel version is already thickened and ready to spread straight onto the biscuit base.
Related Articles
Loved this recipe? You might also enjoy This Summer Berry Roulade is Deliciously Easy and Easy Banana Cake With Chocolate Chips – both great additions to your family baking repertoire.
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