Prep time: 35 minutes (plus chilling time)
Cook time: 15 minutes
Chill time: 3 hours (or overnight)
Serves: 10–12 slices
Slightly controversial take, but I'd never had a Banoffee Pie before I made this! And honestly, I'm not sure why I waited so long; I love bananas, caramel, the biscuit crust is arguably the best part of a tart or cheesecake dessert, and it's all topped in chocolate? Sign me up. If you're like me and you haven't tried a Banoffee Pie, then let this be your sign, and if you have, well, you should try my version!
Ingredients
Salted Caramel
- 100g butter
- 4 tbsp brown sugar
- 2 x 395g tins condensed milk
- Pinch of salt
Biscuit Base
- 290g digestive biscuits
- 130g butter, melted
Caramelised Bananas
- 2 bananas, sliced
- 2 tbsp maple syrup
- 2 tbsp brown sugar
Caramel Cream
- 300ml thickened cream
- 125g mascarpone
- 1/4 cup reserved salted caramel
- 1 tsp vanilla bean paste
To Finish
- Shaved chocolate (use your favourite)
Method
Salted Caramel
- Add the butter and brown sugar to a saucepan over medium heat. Stir until the butter has melted and the sugar has dissolved.
- Whisk in the condensed milk and a pinch of salt.
- Continue cooking for 5–7 minutes, whisking constantly, until the caramel has thickened.
- Transfer to a bowl and refrigerate until completely cold. Overnight is best for the thickest, fluffiest caramel.
Biscuit Base
- Blitz the digestive biscuits into fine crumbs.
- Mix through the melted butter until the crumbs resemble wet sand.
- Firmly press the mixture into the base and sides of a 23cm tart tin. Refrigerate while you prepare the remaining layers.
Caramelised Bananas
- Add the maple syrup and brown sugar to a frying pan over medium heat.
- Once bubbling, add the banana slices and cook for 1–2 minutes on each side until golden and caramelised.
- Transfer to a plate and allow to cool completely.
Caramel Cream
- Once the caramel is fully chilled, whip it until pale and light. Reserve 1/4 cup for the cream layer.
- Spread the caramel ganache evenly over the chilled biscuit base.
- Arrange the cooled caramelised bananas over the caramel layer.
- Refrigerate for at least 3 hours, or until firm.
- In a large bowl, whip together the thickened cream, mascarpone, reserved salted caramel ganache and vanilla bean paste until thick and fluffy. Be careful not to overwhip.
Assembly
- Spoon and dollop the caramel whipped cream over the set tart.
- Finish with a generous layer of shaved chocolate.
- Slice and serve chilled.
Serving suggestion: For the cleanest slices, chill the pie overnight.
FAQ's
Can I use store-bought caramel instead of making it from scratch?
You can, but the homemade version whips up thicker and holds its shape better in the layers, so it's worth the extra 10 minutes if you have time - especially since it needs to chill anyway.
Why does the caramel need to chill overnight?
If you're short on time, a minimum of a few hours in the fridge will still work, as a stiffer caramel gives the pie a better structure. Letting the caramel chill overnight gives the best texture.
Can I make this pie ahead of time?
Yes - this is a great make-ahead dessert. Assemble everything up to the caramel cream layer a day ahead, then add the whipped cream and chocolate shavings just before serving for the freshest finish.
