Can I use regular granulated sugar instead of dark brown sugar for the caramel?

Using dark brown sugar gives the caramel its rich, deep flavor because of the molasses content. If you substitute with granulated sugar, the caramel will be sweeter but less complex in taste, so it’s better to stick with dark brown sugar if possible.

How can I prevent my bananas from turning brown on the pie?

Toss your banana slices gently with a little lemon juice before placing them on the pie. The acidity slows oxidation, keeping them fresh-looking longer without altering the flavor much.

Can I make the caramel in advance?

Absolutely! The caramel can be made ahead and stored in an airtight container in the fridge for up to a week. Just warm it gently before spreading over the biscuit base to make it easier to spread.

Is this a gluten-free recipe?

Not by default, because digestive biscuits typically contain gluten. However, you can substitute gluten-free biscuits or cookies for the base and adjust the butter as needed to get the right texture.

Best Banoffee Pie - Irresistibly Delicious and Simple to Make

Name: Best Banoffee Pie Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 45 min
Cuisine: British
Ingredients: 200 g Digestive biscuits, crushed; 100 g Unsalted butter, melted; 1/2 tsp Salt; 80 g Unsalted butter; 80 g Dark brown sugar; 397 g Can of condensed milk (1 tin); 2 Bananas, peeled and sliced; 300 ml Double cream, whipped; 10 g Dark chocolate, for garnish; 2 tsp Vanilla extract; 2 tbsp Icing sugar

Description

A classic British dessert featuring a crumbly biscuit base topped with rich caramel, sliced bananas, and whipped cream, finished with chocolate shavings for an indulgent treat.

Ingredients

Scale

Base

200 g Digestive biscuits, crushed
100 g Unsalted butter, melted
1/2 tsp Salt

Creamy Caramel

80 g Unsalted butter
80 g Dark brown sugar
397 g Can of condensed milk (1 tin)

Topping

2 Bananas, peeled and sliced
300 ml Double cream, whipped
10 g Dark chocolate, for garnish

Optional

2 tsp Vanilla extract
2 tbsp Icing sugar

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Instructions

Prepare Base: Mix crushed biscuits with melted butter and salt until combined. Press firmly into a 23cm removable base flan tin with the back of a spoon. Chill for 30 minutes if time allows.
Make Caramel: In a small non-stick saucepan, melt butter and sugar over low heat while stirring. Once sugar dissolves, add condensed milk. Increase heat to medium and stir continuously until the caramel bubbles rapidly for about 1 minute and thickens with a golden color.
Assemble Caramel Layer: Spoon the caramel evenly over the biscuit base, smoothing the surface. Chill in the refrigerator for a minimum of 1 hour to set.
Add Toppings: Arrange sliced bananas on top of the caramel layer. Whip the double cream until soft peaks form, optionally mixing in vanilla extract and icing sugar before whipping, then spread over the bananas.
Garnish and Serve: Finish with dark chocolate shavings on top for added flavor and visual appeal. Serve chilled.

Notes

You can substitute digestive biscuits with graham crackers (USA) or other dry biscuits, adjusting butter as needed.
To prevent bananas from browning, toss them with a little lemon juice before placing on the pie.
Whip double cream until it holds shape but remains soft; heavy cream can be used as an alternative.
Adding vanilla extract and icing sugar to the cream is optional but enhances flavor.
Chocolate curls can be made with a vegetable peeler; cocoa powder or sprinkles are alternatives.

Nutrition

Serving Size: 1 slice
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: 50 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 90 mg