Quick Banoffee Pie with Dulce de Leche
The Banoffee Pie is a famous irresistibly delicious English dessert (the name comes from a blend of banana + toffee = banoffee) combining a buttery biscuit base with a caramel cream (like dulce de leche), bananas, and whipped cream. You’ll fall in love at the first bite, guaranteed! A dessert suitable for all seasons, Christmas, Easter, or summer.
The original Banoffee Pie is made with caramel sauce obtained by boiling a can of condensed milk in a pot of water for 2 and a half hours. My recipe is the quick version, using ready-made dulce de leche, achieving the same result in little time, avoiding the 2 and a half hour cooking and even the oven.
A very easy and simple cake to make, egg-free and no-bake: prepare the biscuit and butter base, layer the remaining ingredients on top, and refrigerate until it’s time to eat. That’s all, the simplest cake you’ll ever make!
The dulce de leche is a sweet spreadable cream made of milk and sugar, with a taste akin to caramel sauce, easily found in organic stores or simply ordered from Amazon (see in the article where to buy it).
Anyway, at the end of the article, in the Notes, I’ll also explain how to make caramel cream at home.
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- Difficulty: Very Easy
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 8 people
- Cooking methods: No-Bake
- Cuisine: English
- Seasonality: All seasons
Ingredients
- 12.7 oz Digestive biscuits (or Lotus)
- 2/3 cup butter (high quality, I use Lurpak)
- 1 lb bananas (not unripe, about 4 bananas)
- 2.7 tbsp lemon juice (about 1 lemon)
- 16 oz dulce de leche (see link)
- 1.5 cups heavy whipping cream
- 1/3 cup powdered sugar (for whipping the cream)
- as needed chocolate shavings (for garnish, optional)
Tools
- Bowl
- Dulche de Leche
- Cutting Board with two integrated side trays that are also oven-safe
- Knife
- Small Pot
- Chopper Braun with various accessories
- Mixer Philips electric, with 450W power
- Pan with removable base
Steps
-
Finely crush the biscuits in a food processor (you can also use a rolling pin to crush them).
Mix the crumbs in a bowl with the melted butter (in a bain-marie) until well combined. The mixture will be sandy.
Press the mixture well into a 20 cm round tin with a removable base, using a spoon or a glass to level the surface well.
Place the base in the fridge to set for at least 1-2 hours.
Peel the bananas and cut them into slices, pour a little lemon juice over them to prevent too much browning.
Meanwhile, put the cream in the fridge (it must be very cold) and also the bowl where you’ll whip the cream and the beaters.
Spread a generous layer of dulce de leche on the biscuit base.
Level the dulce de leche well with a spatula over the entire surface of the base.
Add half of the banana slices over the dulce de leche.
Whip the cold cream with the powdered sugar until stiff peaks form, and cover the bananas with the whipped cream.
Garnish the top of the dessert with the other half of the bananas and chocolate shavings (optional).
Place the dessert in the fridge and let the banoffee pie rest for at least 2 hours before serving.
Notes and Tips
– If you prefer to make the caramel sauce at home: boil a can of condensed milk in a pot of water for 2 and a half hours.
Check occasionally to ensure there’s always water covering the can (it might explode if left without water).
Then remove the can from the water and let it cool, open the can, and you will have the caramel cream.
– You can also make a delicious homemade caramel sauce (in place of store-bought dulce de leche or homemade caramel cream as above) this way with: 2 cans of condensed milk (395 grams each), 150 grams of brown sugar; 150 grams of butter: Using a non-stick saucepan over low heat, mix the butter and sugar until melted and well combined. Add the condensed milk and bring to a boil, stirring continuously to prevent it from sticking to the bottom of the pan. Simmer, stirring, for about 5 minutes or until the mixture thickens and becomes slightly golden. Be careful not to let it stick to the bottom of the pan. Remove from heat and let cool before pouring over the biscuit base (follow the instructions above for assembly).
– You can prepare the biscuit base and store it in the fridge, well covered, for up to 3 days, or freeze (unfilled) for up to 3 months. The fully assembled pie can be prepared a day in advance, although it’s best eaten on the same day it’s made.
– The assembled pie can be stored in the fridge for 2-3 days, but the bananas will start to darken and soften as time passes.
It is not advisable to freeze the assembled pie, but if you want to prepare in advance – I recommend preparing and freezing only the base (unfilled) and then assembling the other elements the day you intend to serve it.
Shopping Tips!!!
I whipped the cream with the practical Philips electric mixer with 5 speeds (+ turbo) and 450W of power, available at a great price on Amazon.
For assembling the pie, I used this perforated tin with removable base, BPA-free, you can find it on Amazon.
You can crush the biscuits using the chopper of the Braun MultiQuick 7 Hand Blender, available at a special price on Amazon.
Read my review for GialloZafferano on the Braun MQ9045 MultiQuick 9
