Description
A classic Banoffee Pie featuring a crunchy biscuit base, homemade caramel filling, fresh bananas, and whipped cream topped with dark chocolate, perfect for a delicious dessert.
Ingredients
Scale
Biscuit Base
- 250 grams Arnott’s Granita biscuits or Marie or butternut snap biscuits, 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 another 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 extract
To Assemble
- 2-3 ripe bananas, sliced
- 50 grams dark chocolate grated or shaved into curls
Instructions
- Prepare the base: Add biscuits to a food processor and blend to fine crumbs or crush in a zip-lock bag with a rolling pin. Mix the crushed biscuits with melted butter until well combined and sticky. Press mixture firmly into a 22cm tart tin base and sides. Refrigerate for 30 minutes to set.
- Make the caramel filling: Place dulce de leche, brown sugar, and cubed butter in a small saucepan. Whisk over low heat until fully melted and combined. Bring to a simmer over low heat, whisking continually to prevent burning, and cook for 3 minutes until smooth. Allow caramel to cool slightly.
- Assemble caramel layer: Pour cooled caramel into the biscuit base and smooth the top. Refrigerate for 3 hours or until set.
- Prepare the whipped cream: When ready to assemble, beat cream, icing sugar, and vanilla with electric beaters until stiff peaks form. Avoid overbeating.
- Assemble the pie: Arrange thick banana slices over the set caramel. Spoon or pipe whipped cream over the bananas. Garnish the cream with grated dark chocolate curls. Serve immediately or keep chilled until serving.
Notes
- Dulce de leche is essential for authentic caramel flavor. Use canned dulce de leche, not condensed milk.
- If short on time, spoon canned dulce de leche directly into the biscuit base instead of cooking the caramel. Refrigerate for 30 minutes before assembling.
- Brush banana slices with lemon juice to prevent browning.
- Prepare biscuit base and caramel filling up to 2 days ahead, keep covered. Fully assembled pie can be made 1 day ahead but bananas may brown slightly.
- Biscuit base can be frozen unfilled for up to 3 months.
- Add a pinch of salt to biscuit base or caramel filling to balance sweetness.
- Keep pie chilled until serving to maintain texture and freshness.
- Assemble just before serving to keep banana slices fresh and prevent browning.
- Nutrition info is based on 10 servings with no additional toppings.
- Recipe uses Australian metric cups and spoons; adjust measurements if needed for other countries.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 120 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 90 mg
