This is one of those things that seems like it wont be much. But when you take a taste. Boom. It is like flavour heaven. Something about mixing bananas with caramel and whipped cream is like an amazing trifecta of flavours.
I don’t see Banoffee Pie made much around here in Canada, or even in the States. It seemed to be much more popular when I visited England. Which is so surprising to me. I mean it is so indulgent you would think it would be a North American thing! So let’s make banoffee pie a thing on this side of the pond too!
This is also great one to whip up if you have bananas going bad and you need an option other than banana bread. Keep the other ingredients on hand and you can whip this up in less than 30 mins!
Have you tried banoffee pie before?
- 1.5 cups crushed digestive biscuits (about half a package – 15-20 biscuits)
- 5 tbsp melted butter
- 1 can Dulche de Leche (or make your own – see notes)
- 1 tsp salt (sea salt is best)
- 1-2 large ripe bananas
- 2 cups whipping cream
- 1 tsp vanilla essence
- 1 tbsp maple syrup
- chocolate bar (optional – for topping)
- Preheat oven to 350*F
- Mix the crushed buscuit crumbs with melted butter and spread out into an 8" pie plate. Press down with the back of a cup measure or glass to make sure it is packed down and up the sides of the pie plate.
- Bake at 350*F for 15 mins. Once cooked, allow to cool for at least 15 mins or upto 2 days in the fridge.
- Meanwhile, whip the whipping cream, vanilla and maple syrup to form soft peaks and slice the bananas into 1/2 inch thick slices.
- Spread a thick layer of dulche de leche on the cooled pie crust. It should be about 1/2 inch thick. Sprinkle with the sea salt.
- Add a single layer of banana slices on top. Add the whipping cream on top.
- If you have a milk or dark chocolate bar lying around, grate some over top with a microplane if you like.
- Eat right away, or chill in the fridge for up to a day and serve cool.