Description
This classic Banoffee Pie features a crunchy biscuit base, rich caramel filling made from dulce de leche, topped with fresh bananas and fluffy whipped cream, finished with dark chocolate shavings. Perfect as a sweet treat that combines creamy, fruity, and caramel flavors into one delightful dessert.
Ingredients
Scale
Biscuit Base
- 250 grams Arnott’s Granita biscuits or Marie, butternut snap biscuits, Digestives, Graham Crackers, or your favorite sweet biscuits
- 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 fresh (yellow with a few brown spots)
- 50 grams dark chocolate grated or shaved into curls
Instructions
- Prepare the biscuit base: Add the biscuits to a food processor and blend to fine crumbs, or crush them in a zip-lock bag using a rolling pin. Transfer the crushed biscuits to a mixing bowl and stir in the melted butter until combined and sticky. Press the mixture firmly into a 22cm tart tin, covering the base and sides. Refrigerate for at least 30 minutes to set.
- Make the caramel filling: Place the canned dulce de leche, cubed butter, and brown sugar in a small saucepan over low heat. Whisk continually until melted and smooth. Bring to a gentle simmer, whisking constantly for 3 minutes to thicken. Be careful not to burn the mixture. Allow it to cool slightly, then pour the caramel over the biscuit base, smoothing the top. Refrigerate for 2-3 hours until set.
- Whip the cream: When ready to assemble, beat the cream, icing sugar, and vanilla in a bowl using electric beaters until stiff peaks form. Avoid overbeating to prevent it from turning buttery.
- Assemble the pie: Slice the bananas thickly and arrange over the set caramel layer. Spoon or pipe the whipped cream over the bananas. Garnish with grated or shaved dark chocolate. Serve immediately or keep chilled until serving.
Notes
- Dulce de leche is a caramel made from milk and sugar; canned dulce de leche is more convenient than homemade and widely available in supermarkets.
- If short on time, spoon 1-2 cans of dulce de leche directly into the biscuit base instead of cooking the caramel. Refrigerate 30 minutes before assembling for best consistency.
- Brush banana slices with lemon juice to prevent browning.
- Prepare the biscuit base and caramel filling up to 2 days ahead; fully assembled pie is best eaten within a day due to banana browning.
- The biscuit base can be made in advance and frozen (unfilled) for up to 3 months.
- Add a pinch of salt to the biscuit base or caramel to balance sweetness.
- Keep pie refrigerated until serving to prevent softening of base and caramel.
- Assemble just before serving for freshest layers and to avoid banana discoloration.
- Nutrition is based on 10 servings per pie.
- Measurements use Australian metric cups and spoons; adjust if using different cup sizes.
Nutrition
- Serving Size: 1 slice (approx. 1/10 pie)
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 120 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 90 mg
