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Let's Bake

No Bake Banoffee Pie

Yield Serves 10-12 1x
Cook: 300 minutesTotal: 5 hours

An easy no bake Banoffee Pie with a cookie crust, creamy caramel, fresh bananas and whipped cream.

Ingredients

Cookie crust

  • 300 grams Digestive biscuits or graham crackers*
  • 150 grams butter
  • 100 grams (2/3 cup) dark or semi-sweet chocolate, roughly broken into pieces

Caramel

  • 60 grams (1/4 cup) unsalted butter, roughly chopped
  • 90 grams (1/2 cup) brown sugar
  • 240 ml (1 cup) sweetened condensed milk
  • 1/8 teaspoon salt

Topping

  • 2 large ripe bananas
  • 300 ml (1 and 1/4 cup) thickened or heavy cream, whipped
  • 40 grams (1/4 cup) dark or semi-sweet chocolate, grated

Instructions

  1. Line the bottom of a 9-inch springform cake pan with parchment or baking paper.
  2. Crush your cookies using a food processor or place them in a sealed sandwich bag and bash them with a rolling pin. Heat butter in the microwave, stirring every 20 seconds, until melted.
  3. Place cookie crumbs in a large mixing bowl. Pour over melted butter and stir until crumbs are completely coated. Transfer wet crumbs to your prepared cake pan. Use the back of a dessert spoon or your fingers to press the cookie crumbs into the bottom and up the sides of the pan. Pop into the fridge.
  4. Melt chocolate in the microwave, stirring every 30 seconds, until smooth. Pour over cookie crust, then use a pastry brush to spread the chocolate into one even layer – going right up the sides. Then pop crust back in the fridge.
  5. To make the caramel, place butter, brown sugar and condensed milk in a medium saucepan and place on low heat. Stir gently until butter is melted and all the ingredients are combined.
  6. Turn the heat up to medium and continue to stir until the caramel noticeably thickens, approximately 7-10 minutes. Add a pinch of salt.
  7. Pour caramel over cookie crust and place in the fridge for at least 3-4 hours or overnight to set.
  8. To serve, slice bananas and arrange over the top of the caramel. Spoon whipped cream on top, and sprinkle over chocolate shavings.

Notes

*Cookie crust: You can use any plain sweet store-bought 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.

Watch How To Make It

Nutrition Information

Serving Size: 1 slice Calories: 455 Sugar: 36.9 g Sodium: 246.2 mg Fat: 25.9 g Carbohydrates: 53.9 g Protein: 5.1 g Cholesterol: 60.7 mg
Nutrition information is a guide only.
Author: Jessica HolmesCategory: DessertCuisine: American
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