The Ultimate Homemade Banoffee Pie Recipe You Need to Try!

Hello, Taste Buds! It’s Maddy, and I’m so excited to share a recipe that’s close to my heart – a truly decadent and delightful Banoffee Pie. This isn’t just any dessert; it’s a symphony of flavors and textures that’ll transport you straight to dessert heaven. Imagine a buttery, crumbly biscuit base, layered with rich, smooth dulce de leche, topped with freshly sliced bananas, and crowned with a cloud of whipped cream. That, my friends, is the magic of Banoffee Pie. This recipe is inspired by cozy Sunday afternoons in my grandmother’s kitchen, where the aroma of baking always filled the air. Her version was a family favorite, and I’ve adapted it over the years, adding my own little touches to create what I consider the ultimate Banoffee Pie experience.

Why This Recipe Works

Easy to Make: No complicated techniques or fancy equipment required! This Banoffee Pie recipe is perfect for bakers of all skill levels.
Crowd-Pleaser: From kids to adults, everyone loves this sweet treat. It’s the perfect dessert for potlucks, parties, or a simple family gathering.
Customizable: Feel free to get creative! Add chocolate shavings, a sprinkle of sea salt, or even a drizzle of caramel sauce to personalize your Banoffee Pie.
Make-Ahead Dessert: You can prepare the base and the dulce de leche in advance, making it a stress-free option for entertaining.
Irresistible Flavor Combination: The buttery biscuit base, creamy dulce de leche, sweet bananas, and fluffy whipped cream create a flavor explosion that’s truly unforgettable.
A Taste of Nostalgia: This Banoffee Pie recipe is a classic for a reason. It evokes a sense of comfort and warmth, perfect for sharing with loved ones.

Ingredients

For the Biscuit Base:
- 200g digestive biscuits (or graham crackers)
- 100g unsalted butter, melted
For the Dulce de Leche:
- 1 can (397g) sweetened condensed milk
For the Topping:
- 3-4 ripe bananas, sliced
- 300ml heavy cream
- 2 tbsp icing sugar (optional)
- Chocolate shavings, for garnish (optional)

Step-by-Step Instructions

1. Preparing the Biscuit Base

Crush the digestive biscuits into fine crumbs. You can do this by placing them in a zip-top bag and rolling over them with a rolling pin, or by pulsing them in a food processor. The resulting crumbs should be fairly uniform in size for a cohesive base. Combine the biscuit crumbs with the melted butter in a medium bowl. Mix well until all the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch pie dish or springform pan. Ensure the base is even and compact.

2. Making the Dulce de Leche (Method 1: Stovetop)

This method, while requiring a bit more attention, yields a rich and caramelized dulce de leche. Pour the sweetened condensed milk into a heavy-bottomed saucepan. Bring to a simmer over medium heat, stirring constantly to prevent scorching. Reduce the heat to low and continue to simmer, stirring frequently, for 1.5-2 hours, or until the milk has thickened and turned a golden brown color. Remove from heat and let cool completely before spreading over the biscuit base. One of the images beautifully captures this stage, showcasing the rich, caramel-like texture.

3. Making the Dulce de Leche (Method 2: Slow Cooker)

This is a hands-off method for achieving a wonderfully smooth dulce de leche. Remove the label from the unopened can of sweetened condensed milk. Place the can in a slow cooker. Fill the slow cooker with enough water to cover the can completely. Cook on low for 8-10 hours, or until the milk has thickened and caramelized. Carefully remove the can from the slow cooker and let it cool completely before opening and spreading over the biscuit base.

4. Assembling the Banoffee Pie

Once the dulce de leche has cooled, spread it evenly over the biscuit base. Arrange the sliced bananas over the dulce de leche layer. In a separate bowl, whip the heavy cream with the icing sugar (if using) until soft peaks form. Spread the whipped cream over the bananas, creating a beautiful, cloud-like topping.

5. Chilling and Serving

Chill the Banoffee Pie in the refrigerator for at least 2 hours before serving. This allows the flavors to meld and the pie to set properly. Garnish with chocolate shavings, if desired, before serving. A picture truly does justice to the final product – the layers of this delightful dessert are beautifully showcased in one of our accompanying photos.

Maddy’s Tips for Success

For a richer flavor, use full-fat digestive biscuits or graham crackers.
Don’t overbake the biscuit base. It should be firm but not overly browned.
Be patient when making dulce de leche on the stovetop. Stirring frequently prevents burning and ensures a smooth, creamy texture.
Use ripe but firm bananas for the best flavor and texture.
Chill the Banoffee Pie thoroughly before serving. This allows the flavors to meld and the pie to set properly.
If you’re short on time, you can use store-bought dulce de leche.
For a truly indulgent treat, add a drizzle of caramel sauce or a sprinkle of sea salt flakes on top.

Recipe Variations

Chocolate Banoffee Pie: Add a layer of melted chocolate between the dulce de leche and bananas.
Coffee Banoffee Pie: Add a teaspoon of instant coffee granules to the whipped cream for a mocha-inspired twist.
Salted Caramel Banoffee Pie: Drizzle salted caramel sauce over the whipped cream for an extra layer of flavor.

Serving Suggestions

Serve slices of Banoffee Pie with a scoop of vanilla ice cream.
Pair it with a cup of freshly brewed coffee or tea.
Enjoy it as a delightful after-dinner treat.

Join the Conversation

I’d love to hear your thoughts on this Banoffee Pie recipe! Share your creations and feedback in the comments below. Did you add your own personal touch? Let me know! We have a few images accompanying this post, showing different stages of the process and the final, glorious result – let me know which one is your favorite!

Conclusion

So there you have it – my ultimate homemade Banoffee Pie recipe! I hope you enjoy making and sharing this delicious dessert with your loved ones. It’s a true classic that never fails to impress.

Frequently Asked Questions

How long can I store Banoffee Pie? Store leftover Banoffee Pie in the refrigerator for up to 3 days.
Can I freeze Banoffee Pie? While you can freeze the biscuit base and the dulce de leche separately, it’s not recommended to freeze the assembled pie as the bananas may become mushy upon thawing.
Can I use a different type of biscuit for the base? Yes, you can use graham crackers, shortbread cookies, or even Oreo cookies for the base.
What can I substitute for heavy cream? You can use coconut cream or whipped topping as a substitute for heavy cream.
My dulce de leche is too thick. What should I do? Add a tablespoon or two of milk or cream to thin it out.
My biscuit base is too crumbly. What did I do wrong? You may not have pressed the mixture firmly enough into the pie dish. Make sure to compact the base well.
Can I make this recipe without bananas? While it wouldn’t technically be a Banoffee Pie without bananas, you can substitute other fruits like strawberries or raspberries. However, the flavor profile will be quite different.