Banoffi
Submitted by sarah hyland
Classic banoffee pie with buttery biscuit crust, rich caramel toffee, fresh bananas, and whipped cream drizzled with dark chocolate for indulgent British desserts.
YIELD
8 servingsPREP
15 minCOOK
15 minREADY
Banoffee pie hits every dessert craving: crunchy cookie base, sticky toffee layer, sweet banana slices, billowy whipped cream, and dark chocolate ribbons.
Crush biscuits with melted butter and toast until golden, then spread with thick caramel (homemade or canned dulce de leche).
After the caramel sets for an hour, layer sliced bananas, pile on sweetened whipped cream, and finish with melted chocolate drizzle.
This British classic works for dinner parties, potlucks, or any time you need a crowd-pleasing dessert that looks fancy but comes together with simple ingredients.
Chef Tips
- Toast that crust: The 10 to 12 minute bake adds nutty flavor and helps the base hold up under all that filling.
- Make caramel ahead: The homemade toffee needs time to cool and thicken, so prepare it first or use canned for shortcuts.
- Cool chocolate before drizzling: Let melted chocolate come to barely warm so it stays glossy and doesn’t melt the whipped cream.
Ingredients
Directions
Heat oven to 180c.
Crush biscuits in food processor.
Add melted butter.
Press into 24cm tart tin.
Put in oven for 10/12 minutes until lightly toasted.
Leave to cool.
Spread caramel and leave for 1 hour.
Whip cream and sugar together.
Heat chocolate.
Allow to cool before drizzling over cream
To make caramel:
Butter and sugar in pan, stir til both dissolve.
Add milk, bring to boil, stirring.
Stop when mixture thickens and smells of caramel.
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