Here’s a clear and delicious way to make a Banoffee Pie—a classic British dessert with bananas, toffee (dulce de leche), and cream:
Ingredients:
For the base:
- 200 g (about 7 oz) digestive biscuits (or graham crackers)
- 100 g (about 1/2 cup) unsalted butter, melted
For the filling:
- 1 can (397 g / 14 oz) sweetened condensed milk (to make caramel/toffee)
- 2–3 ripe bananas, sliced
For the topping:
- 300 ml (1 1/4 cup) heavy cream
- 1–2 tbsp sugar (optional)
- Dark chocolate or cocoa powder for garnish
Instructions:
1. Make the base:
- Crush the biscuits finely (using a food processor or by putting them in a bag and crushing with a rolling pin).
- Mix the crumbs with melted butter until well combined.
- Press the mixture firmly into the bottom of a 9-inch (23 cm) tart or pie tin to form an even layer.
- Chill in the fridge for about 30 minutes to set.
2. Make the caramel/toffee:
- Option 1: Stovetop
- Pour the sweetened condensed milk into a saucepan.
- Cook on very low heat, stirring constantly, for 20–30 minutes until it turns thick and golden caramel.
- Option 2: Oven
- Preheat oven to 425°F (220°C).
- Pour condensed milk into a baking dish, cover with foil, place in a larger roasting pan filled with hot water, and bake for 1–1.5 hours, stirring occasionally, until caramel forms.
Tip: You can also use ready-made dulce de leche for convenience.
3. Assemble the pie:
- Spread the caramel/toffee evenly over the biscuit base.
- Arrange banana slices on top of the caramel.
- Whip the cream with sugar (if using) until soft peaks form and spread over the bananas.
- Garnish with grated chocolate, cocoa powder, or chocolate shavings.
4. Chill and serve:
- Chill the pie in the fridge for at least 1 hour before serving.
- Slice carefully and enjoy!
If you want, I can give you a super-easy no-bake microwave version of Banoffee Pie that takes just 15 minutes. It’s surprisingly good!
Do you want that version too?
