Bananas + caramel + cream = THIS 👆🏻
Say hello to my No Bake Banoffee Pie. A gorgeous, no bake pie with a crumbly cookie crust, a smooth caramel filling, sliced ripe bananas and whipped cream. Of course, I couldn’t stop there.
My Banoffee Pie recipe also has a hidden layer of chocolate inside and plenty of chocolate shavings on top. Because chocolate! ❤️
I have always loved Banoffee Pie. But I never thought about posting a recipe for it on Sweetest Menu, until one of my lovely readers requested the recipe on Instagram. So this one’s for you Emma!
This British-inspired dessert is quite the treat, with its rich, thick caramel and mountain of luscious cream. It’s also no bake so perfect for when guests are coming over and you want to prepare dessert in advance.
So let’s break it down. First, there’s a buttery cookie base made with Digestive biscuits or graham crackers. Any plain sweet biscuit will do. Then a layer of melted dark chocolate for a little sweet chocolate surprise.
Next is a creamy 3-ingredient caramel made using condensed milk, butter and brown sugar. Pour it over the top, and then pop it into the fridge for 3-4 hours to set or even overnight.
When you’re ready to serve, you can just slice up some fresh bananas and cover the pie with whipped cream. Sprinkle over some shaved dark chocolate and welcome to caramel-covered heaven!
Every bite is deliciously rich and creamy, with a little crunch from the chocolate-covered cookie crust. I have to warn you, this whole banana, cream, caramel combination is hard to resist!
So how are you! How was your weekend? We’ve finally settled back into the swing of things after our holiday. It almost seems like a distant memory!
I’m working on some new and exciting projects for the blog at the moment, and I can’t wait to share them with you. Plus it’s almost time to unleash the holiday baking – my fave! Let me know what Christmas recipes you would like to see on SM this year!
In the meantime, let’s all eat pie!
An easy no bake Banoffee Pie with a cookie crust, creamy caramel, fresh bananas and whipped cream.
- 300 grams (3 cups) Digestive biscuits or graham crackers*, broken into smaller pieces
- 170 grams (3/4 cup) unsalted butter
- 60 grams (1/4 cup) unsalted butter
- 90 grams (1/2 cup) brown sugar
- 240 ml (1 cup) sweetened condensed milk
- 150 grams (1 cup) dark or semi-sweet chocolate
- 2 large bananas
- 240 ml (1 cup) thickened or heavy cream, whipped
- 75 grams (1/2 cup) dark or semi-sweet chocolate, grated
- Lightly grease a 9 inch loose bottom pie tin or springform cake tin. Finely crush your biscuits or crackers using a food processor or put them in a sealed sandwich bag and bash them with a rolling pin. Add the melted butter and stir until the crumbs are all coated and resemble wet sand.
- Pour your crumbs in your prepared pan and press down to form an even layer using the back of a spoon. You can even go up the sides slightly, like I have. Pop into the fridge.
- Melt your chocolate in the microwave, stirring every 30 seconds, until smooth. Leave to cool slightly. Then pour over cookie crust, brushing right up the sides. Then pop back in the fridge.
- To make the caramel, place the brown sugar, butter and condensed milk in a medium saucepan and place on a low-medium heat. Stir gently until all the ingredients have combined and continue to cook for a few minutes until the caramel thickens and the sugar is completely melted. Add a pinch of salt. Set aside to cool slightly.
- Pour caramel over cookie crust and place in the fridge for at least 3-4 hours or overnight to set.
- To serve, slice bananas and arrange over the top of the caramel, pile high the whipped cream, and sprinkle over chocolate shavings.
You can use any plain sweet biscuit or cookie for the crust in this pie. Depending on the type of biscuit or cookie, you may need to add more or less butter. Gradually add the butter until the crushed cookies are wet and resemble sand. If they hold together when pressed in the tin, it’s perfect. If they are a little crumbly, add a tablespoon more butter.
- Serving Size: Serves 12
- Calories: 507