Quick Banoffee Pie with Dulce de Leche
The Banoffee Pie is a famous delicious and irresistible English dessert (the name comes from a hybrid of banana + toffee = banoffee) that combines a buttery biscuit base with caramel cream (like dulce de leche), bananas and whipped cream.
You will fall in love at first bite, guaranteed!!!
A dessert suitable for all seasons, ideal for parties and occasions, for Christmas as well as Easter or even in summer.
The original Banoffee Pie is made with caramel sauce obtained by boiling a can of condensed milk in a pot with water for 2 and a half hours, but my recipe is the quick version that uses ready-made dulce de leche, achieving the same result in little time, avoiding the 2.5-hour cooking and also the oven.
An easy and very simple cake to prepare, without eggs and without an oven: prepare the biscuit and butter base, add the remaining ingredients on top in layers, and refrigerate until it’s time to eat.
This is all, the easiest cake you’ve ever made!
You can also prepare the base of the cake the day before.
The dulce de leche is a sweet spreadable cream made with milk and sugar, with a taste identical to caramel sauce, and you can easily find it in organic stores or just order it on Amazon (see article for where to buy it)
In any case, at the bottom of the article, in the Notes, I also explain how to make caramel cream at home.
If you are looking for other tested and successful recipes (sweet or savory) click on the Special: “My TOP Recipes“.
If you’re always in a hurry, working, and don’t have time to cook elaborate dishes, or simply, you’re a beginner in the kitchen, click on my Special: “Easy and Quick Recipes“.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 8 people
- Cooking methods: No cooking
- Cuisine: International
- Seasonality: All Seasons
Ingredients for the Quick Banoffee Pie with Dulce de Leche
- 12.7 oz Digestive biscuits (or Lotus)
- 5.6 oz butter (quality, I used 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 fresh whipping cream
- 1/3 cup powdered sugar (for whipping the cream)
- to taste chocolate flakes (for garnishing, optional)
Tools for the Quick Banoffee Pie with Dulce de Leche
- Bowls various sizes
- Dulche de Leche
- Small Pot
- Food Processor Braun, with various accessories
- Pan with removable perforated base
Steps for the Quick Banoffee Pie with Dulce de Leche
-
Finely grind 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 cake tin with a removable base, using a spoon or glass to level the surface.
Place the base in the refrigerator to set for at least 1-2 hours.
Peel the bananas and slice them, pour a little lemon juice over them to prevent them from turning too brown.
Meanwhile, place the cream in the fridge (it must be very cold) and also the bowl in which you will whip the cream and the whisks.
Spread the biscuit base with a generous layer of dulce de leche.
Level the dulce de leche well with a spatula across the entire surface of the base.
Add half 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 with chocolate flakes (optional).
Place the dessert in the fridge and let the banoffee pie rest for at least 2 hours before serving.
If you want to prepare in advance: prepare the biscuit base of the banoffee pie 1 or 2 days before, store it in the refrigerator, and then on the day you want to serve it, fill it with cream and dulce de leche, as explained above.
Once the cake is assembled and filled, it can be stored in the refrigerator for 2-3 days, but the bananas will start to darken and soften with each passing day.
Notes and Tips
If you prefer to make the caramel sauce at home: boil a can of condensed milk in a pot with water for 2 and a half hours.
Check from time to time that there is always water covering the can (it could explode if left without water).
Then remove the can from the water and let it cool, open the can and you will obtain the caramel cream.
You can also prepare a delicious homemade caramel sauce (instead of store-bought dulce de leche or homemade caramel cream as mentioned above) in this way:
Ingredients: 2 cans of condensed milk weighing 395 grams each, 150 grams of brown sugar; 150 grams of butter.
Procedure for quick caramel sauce:
Use a non-stick saucepan over low heat, stir the butter and sugar until melted and mix well.
Add the condensed milk and bring to a boil, stirring continuously to prevent sticking to the bottom of the pan.
Simmer, stirring, for about 5 minutes or until the mixture thickens and becomes lightly 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).
Shopping Tips!!!
I whipped the cream with the handy Philips hand mixer with 5 speeds (+ turbo) and a powerful 450w, which you can find at a great price on Amazon.
To assemble the cake, I used this perforated tin with a removable base, without PFOA, available here on Amazon.
You can crush the biscuits with the mixer of the Braun MultiQuick 7, which you can buy at a special price on Amazon.
Read my review for GialloZafferano on the Minipimer “Braun MQ9045 MultiQuick 9“
FAQ (Questions and Answers)
How to store Banoffee Pie?
You can prepare the biscuit base and store it in the refrigerator, well covered, for up to 3 days, or freeze only the biscuit base (not filled) for up to 3 months.
The fully assembled and filled cake can be prepared one day in advance, although it is preferable to eat it the same day it is made.
It is not advisable to freeze the filled Banoffee Pie, as once thawed, it would become watery.
