Banoffee pie with bananas
8 servings
50 minutes
Banoffee pie is an iconic British dessert born in the 1970s in England. Its name combines the words 'banana' and 'toffee,' reflecting its two main ingredients. The base made of crunchy biscuits held together with fragrant butter gives the pie a pleasant texture. Sweet caramel from boiled condensed milk gently pairs with fresh banana slices, offering a harmonious sweetness and fruity freshness. Light whipped cream adds airiness, while cocoa finishes the composition with a subtle bitterness. This pie doesn't require complex baking, but its rich flavor and elegant appearance make it an ideal choice for cozy family tea times and festive occasions. Chilled and soaked, Banoffee delights with its balance of flavors and melt-in-the-mouth texture.
1
Preheat the oven to 190 degrees.
2
Crush the cookies and mix with melted butter and sugar.
- Wholemeal biscuits: 300 g
- Butter: 140 g
- Sugar: 50 g
3
Place the cookies in a detachable mold with a diameter of 26 cm, pressing tightly, preferably with the bottom of a glass.
4
Bake in the oven for 10–15 minutes.
5
Take the baked pie crust out of the oven. Let it sit in a cool place (this will help it harden faster).
6
Once the pie crust cools, remove it from the mold.
7
Place boiled condensed milk as the first layer inside the base and smooth it out.
- Dulce de leche (boiled condensed milk): 1 jar
8
Slice the bananas into rounds and layer them as the second layer.
- Bananas: 3 pieces
9
Whip the cream and layer it as the third layer on the bananas.
- Cream 20% fat: 300 ml
10
Put in the refrigerator for an hour.
11
Decorate cocoa.
- Cocoa powder: to taste