Recipe: Classic creamy banoffee pie | no-bake

A classic English banoffee pie dessert, with a twist!

Banoffee pie served in three different glasses, placed on a table mat with dessert plates and flower vase beside it.
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This shockingly easy banoffee pie recipe combines crunchy digestive biscuits crust, soft and sweet dulce de leche, thick slices of fresh banana, and a mountain of billowy whipped cream. Everyone who tries a slice is instantly hooked.

Our version of this delectable banana and caramel banoffee pie is so easy, you can make it without an oven. All you need are some bananas, Dulce de Leche (which you can make with condensed milk cooked in a pressure cooker) and digestive biscuits as your main ingredients! Kids, adults, teens – everyone’s bound to love it. We promise!

Banoffee pie served in three different glasses, placed on a table mat with dessert plates and flower vase beside it.
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If you can’t buy dulce de leche in a supermarket, there’s a ridiculously easy way to make it at home. Follow these steps:

  • You can start off with an unopened tin of Milk Maid or any brand of condensed milk available near you. 
  • Place it in a cooker, pour water till 1 inch above the tin
  • Let it cook on a high flame until the first whistle
  • After the whistle,  lower the flame and cook it for another 15 minutes
  • Allow the cooker to completely cool before you open the tin
  • Voila, creamy dulce de leche is ready

QUICK TIPS FOR BANOFFEE PIE

  • The biscuits are to be slightly crumbly – not too fine. Think coarse sandy texture for best results
  • Keep your whipping cream, bowl and whisk in the fridge at least 1 hour before  whipping the cream
  • Use heavy whipping cream for best results
  • You can change the toppings to chocolate shavings, candied pecans or instant coffee ( a small amount goes a long way)

Banoffee Pie




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Course: Dessert
Cuisine: English
Eat - Desserts
Prep Time: 30 minutes
Cook Time: 40 minutes
1 hour 10 minutes
Yield: 6

Ingredients

Crust

  • 12 nos. Digestive Biscuits
  • 5 tbsps Butter (unsalted)
  • Salt (a pinch )

Candied walnuts

  • 3 tbsps Walnuts
  • 3 tbsps Granulated Sugar

Filling

  • 2 nos. Ripe Bananas (sliced)
  • ½ tin Dulce de Leche
  • Salt (a pinch)
  • 125 ml Whipped Cream
  • Cinnamon Powder (to sprinkle)
  • 1 tbsp Lemon Juice

Instructions

Making the crust

  • Put the digestive biscuits in a ziplock bag and seal it. Using a rolling pin, smash the biscuits until they’re coarsely broken down. Don’t break them down too fine, we need them to be coarse to get a nice big bite.
  • Transfer the biscuits to a bowl and keep aside
  • In a medium-sized saucepan, melt butter for about 5 minutes over a medium flame or until it lets out a nutty aroma
  • Pour the butter over the powdered biscuits and mix well with a spoon
  • Add a pinch of salt and mix once again
  • Let it cool in the fridge until we assemble the dessert later on

Making the candied walnuts

  • To make the candied walnuts, add sugar and walnuts into a large saucepan and heat over a medium flame for 5 - 8 minutes or until the sugar melts
  • Once the sugar is melted, stir the entire mixture using a wooden spatula till the sugar is coated completely.
  • Transfer the walnuts to a plate covered with aluminum foil and spread it
  • Sprinkle salt over the candied walnuts and allow it to cool
  • Once it’s cooled, break it into rough pieces and keep aside

Making the filling

  • Peel and slice the bananas into a large bowl
  • Squeeze some lemon juice over them. This helps them to stay fresh and not change colour
  • In a medium-sized vessel, add dulce de leche and pour 3 tbsps of boiling water to it
  • Mix well until the dulce de leche becomes slightly runny
  • Carefully transfer to a piping bag and keep aside
  • In a separate bowl, add whipped cream and whip the cream further until it forms semi-solid peaks
  • Keep it in the fridge so it maintains this consistency and remains cold until you need it during assembling

Assembling the deconstructed pie

  • The dessert looks good in a small round glass, like the ones we’ve used here. You’ll be able to see the layers, and dig in accordingly!
  • To assemble the pie, start with a small layer of the biscuit mixture
  • Then arrange banana slices over it
  • Pipe dulce de leche on top of it, followed by a spoonful of whipped cream
  • Top this off with a sprinkle of candied walnuts and cinnamon powder
  • Repeat the process for all the deconstructed pies you’re planning to make
  • Keep them in the fridge to chill, for about an hour or so before serving!
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  • If you’re an avid coffee lover, like all of us here at myHoogah are, then you can add some instant coffee powder to the whipped cream. The flavours of coffee, caramel and banana come together in divine harmony. We can vouch for its brilliance!

  • Banoffee pie makes for the perfect hoogah dessert. Enjoy it by yourself.

  • Experiment by assembling the banoffee pie in jars of different shapes and sizes!

  • Banoffee pie is best served after being chilled for 6-8 hours / overnight. The layers and the flavours blend beautifully

  • You can set them in single serve bowls or set them in a deep dish tray

  • Check out the images above for styling ideas

  • If you do have to save it for another day, then store the banoffee elements covered in the refrigerator

  • Don’t leave your banoffee pie sitting out on the counter. The bananas may soften and the fresh cream could spoil

  • Keeping the layering elements separately in the refrigerator is the best, assemble it when you need it

  • Hi, I can’t wait to try this out.
    I just have one query though, if I’m using a deep dish to set it, should I still use a piping bag for the dulce de leche?

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