Easy Banoffee Pie Recipe

Hello dessert lovers!

Are you ever hit with a craving for something incredibly decadent, sweet, and satisfying, but dread the thought of complicated steps or turning on the oven? If that sounds like you, then you’ve come to the right place! Today, I’m sharing my go-to, foolproof recipe for Easy Banoffee Pie – a heavenly concoction that requires absolutely no baking!

Banoffee Pie is a classic British dessert that masterfully combines a buttery biscuit base, rich, smooth caramel, sweet bananas, and a cloud of whipped cream. The name itself is a delightful mashup of “banana” and “toffee” (represented here by the caramel). It sounds fancy, and it tastes utterly luxurious, but the secret is… it’s surprisingly simple to make.

This recipe is perfect for beginners, busy folks, or anyone who just wants a guaranteed crowd-pleaser without the fuss. Let’s dive into creating this little slice of heaven!

Why You’ll Adore This Easy Banoffee Pie Recipe

• Seriously Simple: Minimal steps and easy-to-find ingredients.
• No-Bake Magic: Keep your kitchen cool – no oven required!
• Quick Prep: You can whip this up relatively quickly, with most of the time spent chilling.
• Utterly Delicious: The combination of textures and flavours is simply irresistible.
• Crowd-Pleaser: Perfect for parties, potlucks, or just a special family treat.
• Customisable: Easy to tweak to your liking (more on that later!).

Ingredients You’ll Need

Here’s what you need to gather for an 8-inch round tin:

• For the Base:
  • 200g Digestive Biscuits (about 12-14 biscuits, Graham crackers or shortbread can also work)
  • 60g Unsalted Butter, melted
• For the Filling:
  • 1 tin (usually around 397g) Sweetened Condensed Milk Caramel (like Nestle Carnation Caramel or thick Dulce de Leche)
  • 4 Ripe Medium Bananas (ensure they are ripe for sweetness, but still firm)
• For the Topping:
  • 270ml Double Cream or Heavy Whipping Cream (ensure it’s well-chilled)
  • 2-3 squares Milk Chocolate (or dark chocolate, for grating)

Equipment

• 8-inch round loose-bottomed tart tin or springform pan
• Food processor or a sturdy bag and rolling pin (for crushing biscuits)
• Mixing bowl
• Spatula or spoon
• Electric mixer or whisk (for the cream)
• Knife and cutting board
• Grater

Step-by-Step Instructions: Making Your Easy Banoffee Pie

Let’s break it down into simple steps:

1. Prepare the Biscuit Base:
   • Crush the digestive biscuits into fine crumbs. A food processor makes quick work of this, but placing them in a ziplock bag and bashing with a rolling pin is strangely satisfying! Aim for a sandy texture.
   • Pour the melted butter into the biscuit crumbs and mix thoroughly until all the crumbs are evenly moistened. It should resemble wet sand.
   • Tip the buttery crumbs into your 8-inch tin. Press the mixture down firmly and evenly across the base and slightly up the sides using the back of a spoon or the flat bottom of a glass. A solid base is key!
   • Place the tin in the refrigerator to chill and firm up while you prepare the rest – about 15-20 minutes.
2. Add the Caramel Layer:
   • Once the base is chilled, open the tin of caramel. Give it a gentle stir if needed.
   • Spoon the caramel onto the chilled biscuit base and spread it out into a smooth, even layer using a spatula.
3. Prepare the Bananas and Cream:
   • Slice the ripe bananas into rounds, about 1/4 to 1/2 inch thick.
   • In a separate chilled bowl, pour the cold double cream. Whip it using an electric mixer or a whisk until it forms soft peaks. Be careful not to over-whip, or it will become grainy. It should be thick and cloud-like but still spreadable.
4. Assemble the Pie:
   • Arrange the banana slices over the caramel layer. You can do a single layer or multiple layers, depending on how much banana you love! Ensure even coverage.
   • Gently spoon the whipped cream over the banana layer, spreading it carefully to cover the bananas completely. You can create soft swirls on top for a nice look.
5. Decorate and Chill:
   • Using a fine grater, grate the milk (or dark) chocolate squares over the top of the whipped cream.
   • Carefully cover the pie (plastic wrap or a cake dome works, try not to let it touch the cream) and place it back into the refrigerator. Let it chill for at least 2 hours, but overnight is even better! This allows the flavours to meld and the pie to set properly, making it easier to slice.
6. Serve and Enjoy:
   • Once thoroughly chilled, carefully remove the pie from the tin (this is where a loose-bottomed or springform tin is helpful).
   • Slice using a sharp knife (wiping the knife clean between slices helps) and serve immediately. Enjoy your delicious, easy Banoffee Pie!

Tips for Banoffee Perfection

• Chill is Crucial: Don’t skimp on the chilling time for the base or the final pie. It makes all the difference in texture and sliceability.
• Banana Browning: Bananas brown when exposed to air. While the cream layer helps protect them, assemble the banana and cream layers just before the final chill for maximum freshness, especially if not serving the same day.
• Cream Whipping: Use very cold cream and preferably a chilled bowl and whisk/beaters for the best volume when whipping.
• Caramel Choice: Ensure you’re using a pre-made thick caramel (like Nestle Carnation Caramel) or a good quality thick dulce de leche. Using regular sweetened condensed milk won’t work here without cooking it down first (which defeats the no-bake aspect!).
• Clean Slices: For super neat slices, dip a sharp knife in hot water and wipe it dry before each cut.

Fun Variations to Try

• Biscuit Base: Swap digestives for graham crackers, shortbread, Lotus Biscoff biscuits, or even chocolate biscuits.
• Coffee Kick: Dissolve a teaspoon of instant espresso powder into the melted butter before adding it to the biscuit crumbs.
• Chocolate Lover’s: Add a layer of chocolate ganache between the biscuit base and caramel, or mix cocoa powder into the biscuit base.
• Extra Toppings: Sprinkle some chopped nuts (pecans or walnuts work well), toffee bits, or extra banana slices on top just before serving.

Storing Your Banoffee Pie

This pie is best enjoyed within 1-2 days due to the fresh bananas and cream. Store any leftovers covered tightly in the refrigerator.

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And there you have it – my simple, yet stunning Easy Banoffee Pie Recipe. It truly is one of the easiest ways to impress with a dessert that tastes like you spent hours on it.

Give it a try, and let me know how it turns out in the comments below! Happy dessert making!

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Credit : Organic Recipe Guide