Oh, hello the most delicious classic dessert ever! This Banoffee Pie has a biscuit base, topped with caramel and banana and topped with whipped cream.
Banoffee Pie is one of my absolute favourite recipes ever! Bananas and Caramel is a marriage made in heaven topped with some double cream that helps to even out the sweetness.
How To Make This Banoffee Pie Recipe
Banoffee Pie is quite a quick and simple dessert to make. It can even be made a day in advance and stored in the fridge.
I used this tart tin for the banoffee pie. It is similar to the ones I use for my No-Bake Mint Aero Tart and KitKat Tart. It is the perfect depth to fit the biscuit base with a lovely thick layer of caramel and bananas.
For the base of the Banoffee Pie, I use hobnob biscuits. Normally if I am making a tart or cheesecake, I would use a plain biscuit-like digestives but the oaty flavour from hobnobs mixed with the Banoffee is utterly heavenly.
Related Recipes
Chocolate & Salted Caramel Tart
I always use a thick caramel-like carnations, it is just so much easier than making your own. You can use any caramel sauce as long as it is thick. I would recommend using carnations caramel or dulce de leche. You don’t want it to be a thin sauce that when you cut it, it runs everywhere.
With Banoffee Pie I always put the caramel on first and then the banana. I just find it makes it easier to spread the caramel, but you could do this the opposite way round and add the bananas first. The bananas should be cut to roughly about 1cm thick, but if you want to make them thicker/thinner then you 100% can.
One of the beauties of this recipe is you can customise it to exactly how you like. The biscuits can be any biscuit you want you can change it up and use digestives instead of hobnobs, the caramel you can use as much/little as you want the same with the bananas.
To decorate the top, I whipped double cream. You can add a tablespoon of icing sugar to sweeten it if you prefer. I then piped it onto the top of the pie with a large round nozzle and finished with a drizzle of leftover caramel.
Commonly Asked Questions
Why is Banoffee Pie called Banoffee?
Banoffee is basically Banana and Toffee combined together.
How long do you boil condensed milk to make it caramel?
If you cannot get a hold of carnations caramel, don’t worry you can make your own by boiling condensed milk for 3 hours. Make sure you remove the label on the tin of condensed milk and then add water to a large saucepan. The saucepan needs to be deep enough that the tin of condensed milk will be completely covered in boiling water at all times.
Leave to simmer uncovered for 3 hours, make sure you top the water up regularly to ensure that the tin of condensed milk is constantly covered.
Remove from the boiling water and leave to cool completely. When you open the tin, you will have a thick gloopy caramel.
Is evaporated milk the same as Condensed Milk?
Evaporated and condensed milk are both milk where approximately 60% of the water is removed. The major difference between evaporated and condensed milk is that condensed milk is sweetened and contains around 40%-45% added sugar, while evaporated milk is unsweetened. However, you cannot use the two interchangeably. If a recipe calls for condensed milk, then you will need to use condensed milk.
Alternatives
Banoffee Pie is an absolute classic so I don’t think there are too many changes you can make. You can change the type of biscuit so long as it is a plain biscuit.
You could also make it without the banana. In my family, we normally only put banana in half and that way it can still be enjoyed by anyone who doesn’t like bananas.
Equipment
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Banoffee Pie
Ingredients
For the Biscuit Base
- 350 g Hobnobs
- 175 g Unsalted Butter or Stork (melted)
For the Banoffee Filling
- 397 g Carnations Caramel (one tin)
- 2-3 Bananas
- 300 ml Double Cream
Instructions
To Make the Biscuit Base
- Add the butter to a heatproof bowl and melt in the microwave in 20 second bursts until it is completely melted. Leave to one side.
- Crush your biscuits into small crumbs. I used a food processer, but you could put them in a food bag and crush them with a rolling pin.
- Press into the base of your tart tin.
To Make the Filling
- Pour the caramel into the tart on top of the biscuit base and smooth until it is completely even.
- Cut your bananas into thin slices and place them on top of the caramel.
- Whisk the double cream until it is thick and holds its shape.
- Put into a piping bag and pipe over the caramel and bananas.
- Drizzle over any leftover caramel.
