Description
A classic Banoffee Pie combining a crunchy biscuit base, luscious caramel filling, fresh bananas, and whipped cream, topped with dark chocolate curls. This dessert is a delightful blend of textures and flavors that’s perfect for any occasion.
Ingredients
Scale
For the biscuit base
- 250 grams Arnott’s Granita biscuits (or Marie, butternut snap biscuits, Digestives, Graham Crackers, or your favourite sweet biscuits)
- 160 grams butter, melted (approx. ⅔ cup)
For the caramel filling
- 1 x 395 gram can dulce de leche (Nestle Top n Fill or another brand of canned caramel)
- 75 grams butter, cubed
- 75 grams light brown sugar
For the whipped cream
- 500 ml thickened cream
- 1 tablespoon icing sugar
- 1 teaspoon vanilla bean paste or extract
To assemble
- 2-3 ripe bananas (yellow with a few brown spots)
- 50 grams dark chocolate, grated or shaved into curls
Instructions
- Prepare the biscuit base: Add the biscuits to a food processor and blend to fine crumbs, or place in a zip-lock bag and crush with a rolling pin. Transfer the crumbs into a mixing bowl and stir in the melted butter until well combined and sticky. Press the mixture firmly into a 22cm tart tin, covering the base and sides evenly. Refrigerate for at least 30 minutes to set.
- Make the caramel filling: In a small saucepan, combine the canned dulce de leche, cubed butter, and light brown sugar. Whisk over low heat until everything is melted and combined. Bring to a gentle simmer while continuously whisking for 3 minutes, ensuring the mixture does not burn. Allow the caramel to cool slightly, then pour it over the chilled biscuit base and smooth the top. Refrigerate for 2 to 3 hours until set.
- Whip the cream: When ready to assemble, place the thickened cream, icing sugar, and vanilla extract or paste into a bowl. Use electric beaters to whip the cream to stiff peaks, being careful not to overbeat to avoid turning it into butter.
- Assemble the pie: Slice the bananas thickly and arrange them evenly over the set caramel filling. Spoon or pipe the whipped cream over the bananas. Garnish with grated or shaved dark chocolate curls. Serve immediately or keep refrigerated until serving.
Notes
- Dulce de leche is essential for the caramel filling; canned dulce de leche is convenient and widely available. Avoid using condensed milk as a substitute.
- If short on time, spoon 1-2 cans of dulce de leche directly onto the biscuit base without cooking. Chill for 30 minutes before adding bananas and cream.
- Brush banana slices with lemon juice to prevent browning.
- The biscuit base and caramel filling can be prepared up to 2 days in advance and stored covered in the refrigerator.
- The baked but unfilled biscuit base can be frozen for up to 3 months.
- A pinch of salt in the biscuit base or caramel enhances flavor by balancing sweetness.
- Keep the pie chilled until serving to maintain texture and freshness.
- Assemble the pie close to serving time to keep banana slices fresh and prevent browning.
- Nutritional info is based on 10 slices per pie; varies with toppings and serving size.
- Measurements are in Australian metric cups and spoons; adjust if using other standards.
Nutrition
- Serving Size: 1 slice (1/10 of pie)
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 100 mg
