Description
Indulge in this creamy, no-bake Banoffee Pie—a classic British dessert featuring layers of buttery biscuit, toffee, and fresh bananas.
Ingredients
Scale
- 200 g Digestive Biscuits (or graham crackers as an alternative)
- 100 g Butter (melted; opt for dairy-free if needed)
- 150 g Butter (unsalted recommended)
- 150 g Soft Light Brown Sugar (or light muscovado)
- 397 g Condensed Milk
- 0.5 tsp Sea Salt Flakes (optional)
- 2–3 large Bananas (ripe for best flavor)
- 350 ml Double (Heavy) Cream (coconut cream is a non-dairy substitute)
- 1 tbsp Icing Sugar (optional)
- 0.5 tsp Vanilla Extract
- 45 g Cadbury Flake Bar (or grated chocolate, for topping)
Instructions
- Crush the digestive biscuits in a food processor until finely crumbled. Combine with melted butter and press into the bottom of a springform tin. Refrigerate for at least 30 minutes to set.
- Melt butter and soft light brown sugar in a saucepan over low heat, stirring until dissolved. Gradually stir in condensed milk and boil gently for 5 minutes. Pour over the chilled biscuit base and refrigerate for 4 hours to set.
- Slice the ripe bananas and arrange over the set toffee layer.
- In a bowl, whip the double cream with icing sugar and vanilla extract until soft peaks form. Be careful not to over-whip.
- Spread the whipped cream over the banana layer and sprinkle with crumbled chocolate or grated chocolate before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg