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A delicious and easy no-bake banoffee pie! A delicious classic of a biscuit base, caramel, banana, cream and more! 

So… we all know this classic beauty right?! A banoffee pie is probably one of the most well known desserts that exists! It’s a cult classic along side the ideas of sticky toffee pudding, Eton mess and so on! And here I am with my version. 

Base

The base of something such as a banoffee pie is super easy and the same as a lot of my no-bake cheesecakes, and no-bake tarts! All it consists of is biscuit and butter – it really is that easy!

I tend to use digestives as I adore the flavour, and they pretty much are the classic biscuit to use for a banoffee pie. I use a food processor to blitz my biscuits to a super fine crumb, but you can use a bag or bowl with a rolling pin. You just need to make sure that they are super fine!

I add melted butter to my blitzed biscuits to make a wet sand like texture – this is how you get a good bind. Press this mixture into the sides and base of a loose bottom tin and you have the base done! 

Caramel

It is much easier in life to just us a pre-made caramel, I am not going to lie to you. I know I know, you can make it yourself – and if you want to, this delicious homemade caramel recipe is probably your best bet! 

As this is a delicious no-bake dessert, it’s often summer when it’s made, I try to reduce the effort as much as possible – and this does often consist of using tinned caramel. You can use anything really, but it’s a classic! 

If you wanted to jazz this up a little you could use a little salt added to the caramel to make it even more delicious – or if you don’t like caramel, go further away from banoffee to create something delicious with a chocolate sauce instead?!

Banana

So, if you have followed me for a while you know I don’t eat banana (remove it and you have a caramel pie almost which I am 100% here for anyway) but it’s just sliced banana. 

Sometimes, yes, the banana will go a little brown but that’s normal – it still tastes delicious for those who love it. My trusty taste testers are big fans of a classic, and after my banoffee cheesecake, it was always going to go down well! 

Cream

The cream on a banoffee pie is straight forward, just like all of the other components of this delicious classic. I use double cream as it’s a classic cream to whip up here in the UK, but you can use whipping cream, heavy cream, or whatever cream you have!

I add a little icing sugar to the cream as I whip it to stabilise the cream and also give it a bit of sweetness. You can also add in vanilla extract if you fancy. 

I find it’s best to slightly under whip the cream as if the peaks are too stiff, it will start to solidify and separate somewhat as you decorate the banoffee pie. 

Tips & Tricks

I just use a small amount of chocolate curls to decorate my banoffee pie, but this is completely optional. I find it looks cute, it gives a little hint of chocolate as you bite and well yeah… chocolate always wins. 

It really really is best to use a loose bottomed tin for a bake like this. If you don’t have one though, you can use a cake tin – you will just need to put the biscuit base up the sides of the tin somewhat to contain the caramel! 

Banoffee Pie!

A delicious and easy no-bake banoffee pie! A delicious classic of a biscuit base, caramel, banana, cream and more! 
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Category: Dessert
Type: Pie, Tart
Keyword: banana, Banoffee
Prep Time: 45 minutes
Setting Time: 4 hours
Total Time: 4 hours 45 minutes
Servings: 12 Slices
Author: Jane's Patisserie

Ingredients

Biscuit Crust

  • 300 g Digestives
  • 150 g Unsalted Butter (melted)

Filling

  • 375 g Caramel
  • 2-3 Large Bananas (sliced 1cm)

Topping

  • 450 ml Double Cream
  • 50 g Icing Sugar
  • 25 g Chocolate curls

Instructions

For the Biscuit

  • Using a food processor, blitz all of the biscuits to a fine crumb and mix in the melted butter.
  • Press this into the sides and base of a 23cm/9" loose bottomed tart tin. 

For the Filling

  • Pour the caramel onto the biscuit base and smooth over
  • Slice your banana into 1cm pieces, and push them into the caramel.

For the Topping

  • Whip the double cream, with the icing sugar to soft peaks.
  • Pipe or spread over the top of the cheesecake!
  • Sprinkle over some chocolate curls.

Notes

  • This recipe will last for 3 days in the fridge!
  • You can use any homemade caramel, ready made caramel, or salted caramel and so on!! 
  • I used two large bananas, but you just want enough to create one layer of banana - you can of course add more banana.
  • You can make the base chocolate flavoured by adding 25g of cocoa powder to the biscuit crust when mixing together!
  • I used this tart tin in this recipe!

Find my other recipes on my Recipes Page!

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© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

 

1 Comment

  1. Sally dadour on August 26, 2022 at 9:16 pm

    Hi Jane.. just love all your recipes. Thanks for sharing 👍. Regards from Lebanon 🇱🇧

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