Banoffee Pie with Caramel and Bananas Recipe

If you’ve ever bitten into a dessert that’s simultaneously creamy, crunchy, sweet, and utterly comforting, you’ll understand why I’m so excited to share my Banoffee Pie with Caramel and Bananas Recipe with you. This is the kind of pie that you’ll find yourself craving months after making it, and honestly, it’s one of those recipes where the simple ingredients come together in the most magical way. If you love the combo of luscious caramel and ripe bananas, trust me, you’re going to adore this.

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Ingredients & Why They Work

Getting the right ingredients really sets you up for success with this Banoffee Pie with Caramel and Bananas Recipe. Each element shines individually but harmonizes beautifully in the end. You’ll want to pick ripe bananas (not mushy, not green) and find a good quality dulce de leche because that’s the heart of the caramel goodness.

• Arnott’s Granita biscuits (or Marie, digestives, butternut snaps): These provide a sweet, crisp base that holds the pie together without overpowering the flavors.
• Butter (melted): Melting and mixing it with the crushed biscuits creates that perfect, sturdy base that’s rich and buttery.
• Dulce de leche (canned caramel): Using dulce de leche instead of condensed milk ensures a creamy, thick caramel perfect for the pie’s filling.
• Light brown sugar and butter (for caramel filling): These ingredients enhance the caramel’s flavor and give it depth and richness.
• Thickened cream, icing sugar, and vanilla: Whipped together, they create a light, sweet topping that contrasts wonderfully with the dense caramel.
• Ripe bananas: The star fruit that adds freshness and natural sweetness without any fuss.
• Dark chocolate, grated or shaved: Adds a bit of bitterness and texture to cut through the creamy layers beautifully.

Tweak to Your Taste

I love making this Banoffee Pie with Caramel and Bananas Recipe my own by switching up the toppings or even playing with the biscuit base. Feel free to tweak it as you go—cooking is all about what you enjoy!

• Variation: Sometimes I add a pinch of sea salt to the caramel for a salted caramel twist—it’s incredible how it balances the sweetness.
• Dietary Modifications: If you want a gluten-free pie, swap out the biscuits for gluten-free cookies, and it works like a charm.
• Seasonal Change: During summer, swapping the banana slices for fresh sliced strawberries can add a nice refreshing berry note.

Step-by-Step: How I Make Banoffee Pie with Caramel and Bananas Recipe

Step 1: Crush and Bind the Biscuit Base

First things first, crush your biscuits into fine crumbs—the easiest way is to toss them into a food processor, but if you’re like me and don’t want to drag that out, just pop them in a sturdy zip-lock bag and bash away with a rolling pin until you get fine crumbs. Then stir in the melted butter until the mixture holds together when squeezed. Press this mix firmly into the tart tin, making sure it goes right up the sides for a nice edge. Pop this in the fridge to firm up—it sets the foundation for your pie perfectly.

Step 2: Whip Up That Caramel Goodness

The caramel filling is where this recipe shines. Add the dulce de leche, cubed butter, and brown sugar to a small saucepan. Warm it gently over low heat, whisking constantly until everything melts together to a silky, smooth caramel. Keep it on a low simmer and whisk for a few minutes—the key here is patience and constant stirring to avoid burning. Once it thickens just right, let it cool briefly then pour it evenly over your chilled biscuit base. I love smoothing it out with the back of a spoon, then I refrigerate it for a few hours to let it set beautifully.

Step 3: Whip Up the Cream, Slice the Bananas

When it’s time to assemble, whip the cream with icing sugar and vanilla until firm peaks form, but don’t go too far or it will turn buttery, and nobody wants that! Meanwhile, slice your bananas thickly—the ripeness is key here; I use fruit that’s yellow with a few brown spots for perfect sweetness and texture. If you want to keep the bananas from browning, a quick brush with a little lemon juice works wonders.

Step 4: Assemble Your Banoffee Pie Layers

Start by layering those banana slices right over the caramel, then either spoon or pipe on the whipped cream in a generous layer. Top it all off with those buttery dark chocolate curls for a touch of crunch and flavor contrast. From here, keep it in the fridge until you’re ready to slice and serve—it’s best enjoyed chilled!

How to Serve Banoffee Pie with Caramel and Bananas Recipe

Garnishes

When garnishing, I always go for a little extra elegance with finely shaved dark chocolate or a light dusting of cocoa powder over the cream. Sometimes I add a few torn mint leaves for freshness, which pairs surprisingly well with the caramel’s sweetness.

Side Dishes

While Banoffee Pie is rich enough on its own, I like serving it alongside a simple cup of strong coffee or a fruity berry compote. These sides help balance the sweetness and refresh the palate perfectly.

Creative Ways to Present

For special occasions, I sometimes make mini individual banoffee pies in jars or ramekins—layering caramel, banana, and cream separately looks stunning through the glass, plus guests love the personal touch. Plus, it’s a neat way to control portions!

Make Ahead and Storage

Storing Leftovers

I tightly cover leftover pie with plastic wrap and keep it in the fridge—just keep in mind the bananas may darken slightly overnight. If that bothers you, wait to layer the bananas and cream until right before serving.

Freezing

I don’t recommend freezing fully assembled banoffee pie because the texture of bananas and cream can suffer. But the biscuit base? Definitely! You can make and freeze that ahead for up to 3 months, then simply thaw before assembling.

Reheating

This pie is best enjoyed chilled, so no reheating needed—I find it’s perfect straight out of the fridge. If you happen to prefer slightly softer textures, just let it sit at room temperature for 10 minutes before serving.

FAQs

Final Thoughts

This Banoffee Pie with Caramel and Bananas Recipe is one of those desserts I reach for when I want comfort food with a bit of elegance. It’s not fussy but always feels special—like a little golden ticket to happy taste buds and good memories. I hope you find the joy in making and sharing it as much as I do. Give it a try on your next weekend baking adventure—you’ll find it’s worth every delicious bite, and I’m pretty sure it’ll become a favorite of yours too!

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