Description
A classic Banoffee Pie featuring a buttery biscuit base, rich caramel filling made from dulce de leche, fresh bananas, and topped with whipped cream and dark chocolate. This no-bake dessert is indulgent yet easy to prepare, perfect for special occasions or a sweet treat.
Ingredients
Scale
Biscuit Base
- 250 grams Arnott’s Granita biscuits or sweet biscuits like Marie, Butternut snap, Digestives, or Graham Crackers
- 160 grams butter melted (approx. ⅔ cup)
Caramel Filling
- 1 x 395 gram can dulce de leche (Nestle Top n Fill or similar brand of canned caramel)
- 75 grams butter cubed
- 75 grams light brown sugar
Whipped Cream
- 500 ml thickened cream
- 1 tablespoon icing sugar
- 1 teaspoon vanilla bean paste or vanilla extract
To Assemble
- 2-3 ripe bananas (yellow with a few brown spots)
- 50 grams dark chocolate grated or shaved into curls
Instructions
- Prepare the Biscuit Base: Crush the biscuits into fine crumbs using a food processor or by placing them in a zip-lock bag and crushing with a rolling pin. Transfer crumbs to a mixing bowl, add melted butter, and stir until combined and crumbs stick together. Press the mixture firmly into the base and sides of a 22cm tart tin using a metal spoon. Refrigerate for 30 minutes to set.
- Make the Caramel Filling: In a small saucepan, combine canned dulce de leche, cubed butter, and light brown sugar. Whisk over low heat until melted and smooth. Bring to a gentle simmer while continually whisking for 3 minutes to thicken. Remove from heat and let cool slightly. Pour the caramel over the chilled biscuit base, smooth the surface, and refrigerate for 2-3 hours until set.
- Whip the Cream: When ready to assemble, beat thickened cream with icing sugar and vanilla paste/extract using electric beaters until stiff peaks form. Avoid overbeating to prevent curdling.
- Assemble the Pie: Slice bananas thickly and layer evenly over the set caramel filling. Spoon or pipe whipped cream over the bananas. Garnish with grated or curled dark chocolate. Serve immediately or keep refrigerated until serving.
Notes
- Dulce de leche is essential for authentic caramel flavor; use canned dulce de leche (not condensed milk) for convenience.
- For a quicker version, spoon 1-2 cans of dulce de leche directly onto the biscuit base, skip the stovetop caramel step, refrigerate 30 minutes, then add bananas and cream.
- Brush banana slices with lemon juice to prevent browning.
- Prepare biscuit base and caramel filling up to 2 days ahead; assemble pie day of serving for freshness.
- Unfilled biscuit base can be frozen up to 3 months.
- Add a pinch of salt to the biscuit base or caramel to balance sweetness if desired.
- Keep the pie chilled as the base and caramel soften at room temperature.
- Assemble just before serving to maintain fresh layers and avoid banana discoloration.
- Nutrition info is based on 10 servings, one slice per serve, without additional toppings.
- Measurements use Australian metric cups and spoons, adjust if using other standards.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 80 mg
