Description
A straightforward recipe for a classic English dessert featuring a biscuit base, toffee, bananas, and cream.
Ingredients
Scale
- 200g digestive biscuits
- 100g unsalted butter, melted
- 1 can (397g) sweetened condensed milk (cooked to make dulce de leche/toffee)
- 3 ripe bananas, sliced
- 300ml heavy whipping cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- Chocolate shavings, for garnish
Instructions
- Crush the digestive biscuits finely. Mix the biscuit crumbs with the melted butter until fully combined. Press this mixture firmly into the base of a 9-inch pie dish. Chill the base for 30 minutes.
- If you have not already made the toffee, boil the sealed can of condensed milk in water for about 3 hours, ensuring the can remains fully submerged. Cool the can completely before opening.
- Spread the cooled toffee evenly over the chilled biscuit base.
- Arrange the sliced bananas over the toffee layer.
- In a separate bowl, whip the heavy cream, granulated sugar, and vanilla extract until stiff peaks form.
- Spoon or pipe the whipped cream over the bananas.
- Refrigerate the pie for at least 2 hours before serving.
- Garnish with chocolate shavings just before serving.
Notes
- To make the toffee quickly, you can use store-bought dulce de leche instead of boiling the condensed milk.
- Use firm, slightly under-ripe bananas to prevent them from becoming mushy.
- Prep Time: 30 min
- Cook Time: 0 min
- Category: Dessert
- Method: Chilling
- Cuisine: English
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45
- Sodium: 150
- Fat: 28
- Saturated Fat: 17
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 48
- Fiber: 2
- Protein: 5
- Cholesterol: 85
Keywords: Banoffee Pie, toffee, banana, cream pie, no-bake dessert, English dessert