Banoffee Pie with Dulce de Leche and Cream
Why this recipe works
- Defined layers: The firm biscuit base, thick dulce de leche, sliced banana and soft cream give each bite clear contrast.
- Simple components: Ready-made dulce de leche and a no-cook biscuit crust keep the method straightforward without losing the classic banoffee character.
- Sweet but balanced: Dark chocolate and unsweetened banana temper the richness of the caramel and cream.
Get the most out of this recipe
Timing notes
- Chill before filling: Let the biscuit base firm up before adding the dulce de leche so it holds its shape when sliced.
- Serve well chilled: The pie cuts most neatly straight from the fridge, especially after an extra chill once assembled.
- Best within 24 hours: The bananas will soften and darken over time, so the freshest texture and appearance come from serving it the same day or the next.
Texture tips
- Compact the base well: Press the crumb mixture firmly into the tin so the crust sets into a stable shell rather than crumbling apart.
- Stop at soft peaks: Whip the cream only until it softly holds its shape; overwhipping makes it grainy and harder to spread.
- Use thick caramel: A thick dulce de leche helps protect the biscuit base and keeps the filling layer distinct.
Ingredient notes
- Choose ripe but firm bananas: Bananas should be sweet enough to eat but still hold clean slices, rather than collapsing into the caramel.
- Use well-chilled cream: Cold double cream whips more reliably and gives the topping a smoother, lighter finish.
- Finish with dark chocolate: A fine grating of dark chocolate adds bitterness and keeps the dessert from tasting one-dimensional.
Make-ahead tips
- Make the base ahead: The biscuit base can be prepared and chilled before assembling the remaining layers.
- Keep covered and cold: Store the pie covered in the fridge until ready to slice, particularly because it contains fresh cream.
- Avoid long storage: Banoffee pie is not suitable for freezing, and the banana layer is at its best before it darkens.
Equipment you'll need
Ingredients
Instructions
- Melt the butter gently, then tip into a mixing bowl with the digestive biscuit crumbs and stir until evenly coated. Press the mixture firmly into the base and up the sides of a 20 cm springform tin, using the back of a spoon to compact it well. Chill for 15 minutes to set.
- Spread the dulce de leche over the chilled base in an even layer. Peel and slice the bananas, then arrange them over the dulce de leche, covering the surface.
- Whip the double cream with the icing sugar until softly holding its shape. Spoon and swirl the cream over the bananas, keeping it light rather than perfectly smooth. Chill for 15 minutes so the layers firm up slightly.
- Finely grate the dark baking chocolate over the top. Release the pie from the tin, then slice with a sharp knife, wiping the blade between cuts for neat portions. Serve straight from the fridge.
Recipe notes
Tips
- For clean slices, chill the pie for an extra 30 minutes and use a knife warmed under hot water, then dried, between cuts.
- Whip the double cream only to soft peaks; if it looks grainy, it has been overwhipped and will not spread as smoothly.
- If serving to young children, older adults, or anyone who is pregnant or immunocompromised, use pasteurised double cream and keep the pie well chilled.
Substitutions
- Replace Digestive biscuit crumbs with digestive biscuits, crushed to fine crumbs, for the same base texture.
- Replace Dark baking chocolate with dark chocolate chips, lightly crushed, for a quicker finish.
- Replace Icing sugar with caster sugar, whisked into the double cream, for a slightly less silky sweetness.
Storage
- Refrigerate up to 2 days
- Keep covered in the fridge and slice as needed. The bananas will soften and darken over time, so it is best eaten within 24 hours for the freshest finish.
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Recipe overview
- Servings: 8 servings
- Total time: 1h (20min active)
- Difficulty: Easy
- Cuisine: British
-
Allergens:
Gluten Milk Wheat
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