Description
A deliciously indulgent Banoffee Pie featuring a crunchy biscuit base, smooth caramel filling made from homemade dulce de leche, topped with fresh ripe bananas, fluffy whipped cream, and garnished with dark chocolate shavings—perfect for a decadent dessert.
Ingredients
Scale
Biscuit Base
- 250 grams Arnott’s Granita biscuits or Marie, Butternut snap biscuits, Digestives, Graham Crackers or your favourite 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 cream thickened
- 1 tablespoon icing sugar
- 1 teaspoon vanilla bean paste or extract
To Assemble
- 2-3 bananas fresh, ripe with yellow skin and brown spots
- 50 grams dark chocolate grated or shaved into curls
Instructions
- Prepare Biscuit Base: Add the biscuits to a food processor and blend to fine crumbs or crush them in a zip-lock bag with a rolling pin. Transfer the crumbs to a mixing bowl and add melted butter, stirring well until combined and sticky.
- Form Base: Pour the biscuit mixture into a 22cm tart tin. Press firmly along the base and sides using a metal spoon. Refrigerate for at least 30 minutes to set the base.
- Make Caramel Filling: In a small saucepan, combine canned dulce de leche, cubed butter, and brown sugar. Whisk over low heat until melted and combined. Bring to a gentle simmer, whisking continuously for 3 minutes until smooth. Be careful to avoid burning by keeping low heat and constant whisking. Allow to cool slightly.
- Set Caramel: Pour the caramel filling into the chilled biscuit base and smooth the top. Refrigerate for 2-3 hours or until set firmly.
- Whip Cream: When ready to assemble, place thickened cream, icing sugar, and vanilla paste or extract into a bowl. Use electric beaters to whip to stiff peaks, avoiding overbeating.
- Assemble Pie: Slice bananas thickly and arrange evenly over the set caramel. Pipe or spoon whipped cream on top of the bananas. Garnish with grated or shaved dark chocolate curls.
- Serve: Slice the pie and serve immediately or keep refrigerated until ready to enjoy.
Notes
- Use canned dulce de leche for convenience, but if short on time, spoon the canned caramel directly onto the biscuit base and refrigerate 30 minutes before adding bananas and cream.
- Brush banana slices with lemon juice to prevent browning.
- This pie can be made ahead by preparing the base and caramel filling to be stored covered up to 2 days; the fully assembled pie can be made a day before serving.
- The biscuit base can be frozen unfilled for up to 3 months.
- Add a pinch of salt to biscuit base or caramel filling to balance sweetness.
- Keep the pie chilled until serving to maintain texture and freshness.
- Assemble the pie just before serving to keep bananas fresh and prevent browning.
- Nutrition information assumes 10 servings per pie, based on Australian metric measurements.
Nutrition
- Serving Size: 1 slice (1/10 of pie)
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg
