Description
Decadent No-Bake Banoffee Pie That Everyone Will Love
Ingredients
Scale
- 200 g Digestive Biscuits
- 100 g Butter (Melted)
- 150 g Unsalted Butter
- 150 g Soft Light Brown Sugar
- 397 g Condensed Milk
- 1/4 – 1/2 tsp Sea Salt Flakes (Optional)
- 2–3 Large Bananas
- 350 ml Double (Heavy) Cream
- 1 tbsp Icing Sugar (Optional)
- 1/2 tsp Vanilla Extract
- 45 g Cadbury Flake Bar
- 50 g Grated Chocolate (Optional)
Instructions
- Crush 200g of digestive biscuits in a food processor until fine or in a zip-lock bag with a rolling pin. Combine with 100g melted butter, press into the base of a springform tin, and chill for 30 minutes.
- Melt 150g unsalted butter with 150g brown sugar in a saucepan over medium heat. Stir in 397g condensed milk and bring to a gentle boil. Stir until thickened, about 5 minutes, then pour over the biscuit base. Refrigerate for 4 hours.
- Slice 2-3 ripe bananas and arrange them over the toffee layer for even distribution.
- In a bowl, whip 350ml double cream with 1 tbsp icing sugar and 1/2 tsp vanilla extract until soft peaks form. Spoon over banana slices.
- Crumble 45g Cadbury Flake or sprinkle 50g grated chocolate over the cream layer before serving.
Notes
- Substitute digestive biscuits with graham crackers for a different flavor profile.
- Use dairy-free butter for a vegan option.
- Light muscovado can be used for a deeper taste.
- Coconut cream is a good non-dairy substitute for double cream.
- Omit icing sugar for less sweetness.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg