Classic Homemade Banoffee Pie
A decadent dessert combining bananas, toffee, and whipped cream in a crumbly biscuit crust.
Equipment
- Mixing Bowl
- Saucepan
- Tart Tin
Ingredients
Crust Ingredients
- 250 grams Digestive Biscuits Crushed finely for the crust.
- 125 grams Unsalted Butter Melted to bind the biscuits.
Filling Ingredients
- 397 grams Sweetened Condensed Milk Cooked to create toffee filling.
- 2-3 pieces Bananas Ripe and sliced.
- 300 ml Heavy Cream Whipped for topping.
- to taste Chocolate Shavings Optional garnish.
Instructions
- 1. Prepare the crust by mixing crushed digestive biscuits with melted unsalted butter until it resembles damp sand. Press firmly into a tart tin and refrigerate for 30 minutes.
- 2. For the toffee filling, cook sweetened condensed milk in a saucepan over low heat, stirring constantly until it thickens and turns golden, about 10-15 minutes. Let it cool slightly before spreading over the crust.
- 3. Slice the ripe bananas and arrange them evenly over the toffee layer.
- 4. Whip the heavy cream until soft peaks form and spread or pipe it over the bananas.
- 5. Garnish with chocolate shavings if desired. Refrigerate for at least an hour before serving.
- 6. Carefully remove from the tin, slice, and enjoy!
Notes
Store leftovers in the refrigerator for up to three days. Best enjoyed fresh.
