BANOFFEE PIE Recipe – Step by Step Guide

BANOFFEE PIE Recipe – Step by Step Instructions: 



BANOFFEE PIE Recipe – Step-by-Step Instructions


Banoffee Pie - Neta Cooks




  • 250 grams of Arnott’s Granita biscuits, or use Marie or butternut snap biscuits, Digestives or Graham Crackers, or your favourite sweet biscuits.


  • 160 grams butter melted (approx. ⅔ cup)

For the caramel filling


  • 1 x 395-gram can of dulce de leche, Nestle Top n Fill, or another brand of canned caramel. Be sure to use dulce de leche and not condensed milk.


  • 75 grams of cubed butter


  • 75 grams light brown sugar


For the whipped cream

  • 500 ml cream thickened


  • 1 tablespoon icing sugar


  • 1 teaspoon vanilla bean paste or extract

To assemble

  • 2-3 bananas, fresh. Use ripe bananas that are yellow with a few brown spots, rather than underripe green or mushy overripe bananas.


  • 50 grams dark chocolate, grated or shaved into curls



Regarding the foundation

  • The biscuits can be added to a zip-lock bag and crushed with a rolling pin, or they can be added to a food processor and blended until finely crushed.
  • Melt the butter and add the crumbled biscuits to a mixing dish. Mix thoroughly until fully incorporated.
  • With the use of a metal spoon, firmly push the biscuit mixture around the base and edges of a 22 cm (8.6 inch) tart tin.
  • Set in the fridge for a minimum of 20 to 30 minutes to solidify while you make the caramel filling.


For the caramel filling

  • This produces a thicker-set caramel filling and only takes five minutes. See the notes below and substitute one or two cans of dulce de leche if you are pressed for time or would rather not create your own filling.
  • Brown sugar, butter, and canned dulce de leche should all be put in a small pot and heated over low heat.
  • Over low heat, bring the mixture to a simmer. Simmer for two to three minutes, whisking constantly, or until smooth.
  • Over low heat, make careful to stir the mixture constantly to prevent the caramel from burning on the pot’s bottom.
  • Pour the caramel into the biscuit base after letting it cool slightly. After smoothing the top, chill for two to three hours.

For the whipped cream

  • When it’s time to put everything together, combine the cream, vanilla, and icing sugar in bowl and whip until stiff peaks form. Take care not to exaggerate.

To assemble

  • Cut the bananas into thick slices and place them on top of the caramel filling that has hardened.
    After the whipped cream has been piped or spooned over the banana, add the grated chocolate as a garnish. Cut into pieces and serve cold or store in the refrigerator until you’re ready to serve.

Also See

Everyday Pumpkin Cake Recipe



  • Calories: 513kcal
  • Carbohydrates: 38g
  • Protein: 4g
  • Fat: 40g


  • Saturated Fat: 24g
  • Polyunsaturated Fat: 3g
  • Monounsaturated Fat: 11g
  • Trans Fat: 1g


  • Cholesterol: 108mg
  • Sodium: 304mg
  • Potassium: 228mg
  • Fiber: 2g
  • Sugar: 19g


  • Vitamin A: 1129IU
  •  Vitamin C: 2mg
  • Calcium: 71mg
  • Iron: 2mg




Why You’ll Love This Recipe?


  • The ultimate hybrid is banoffee pie, a favorite delicacy in England. The most delectable delicacy is made with banana and toffee (thus the name, banana + toffee = banoffee), a buttery biscuit base, and rich whipped cream. It requires very little hands-on work, is a great show-stopper, and is ideal for entertaining!
  • In Australia and New Zealand, banoffee pie has grown in popularity and is a beloved treat. Its simplicity makes it ideal for serving during Christmas, get-togethers with family, or any other time you need a show-stopping dessert that requires no work.




  • To keep the banana slices from browning, lightly brush them with lemon juice.


  • Prepare the caramel filling and biscuit foundation in advance, then cover securely and store for up to two days. The assembled pie can be made one day ahead of time, but be aware that the bananas may become a little brown.


  • You may also prepare the biscuit base in advance and freeze it empty for up to three months. When you’re ready to use it, just add the caramel filling and place it in the refrigerator.


  • To taste, season the caramel filling and/or the biscuit foundation with salt. The sweet caramel is perfectly balanced with a hint of salt.


  • Pie should be refrigerated until ready to serve. It is best to eat the pie cold, immediately out of the refrigerator, as the caramel filling and biscuit foundation will soften at room temperature.
  • Hold off on pie assembly until right before serving. In this manner, the banana slices won’t brown and all of the layers stay fresh.
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