Homemade Banoffee Pie with Dulce de Leche
A crowd-pleasing no-bake dessert that layers a buttery biscuit crust with rich dulce de leche, fresh banana slices, and fluffy homemade whipped cream. This Brazilian-inspired take on the British classic comes together in under an hour and disappears just as fast at any gathering.
🛒 Ingredients
12 servings
- 200 g digestive biscuits or graham crackers
- 100 g unsalted butter, melted
- 1 pinch of ground cinnamon
- 800 g dulce de leche or thick caramel (two 400 g cans)
- 400 ml heavy whipping cream, well chilled
- 4 tablespoons powdered sugar
- 4 to 5 ripe but firm bananas
- Ground cinnamon for garnish
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Directions
- 1
Crush the biscuits into fine crumbs using a food processor or by placing them in a zip-lock bag and rolling with a pin.
- 2
Combine the crumbs with melted butter and a pinch of cinnamon, mixing until the mixture resembles wet sand.
- 3
Press the mixture firmly into the bottom and sides of a 26 cm tart tin or a rectangular baking dish, using the back of a spoon to level it.
- 4
Bake at 180 °C (350 °F) for 10 minutes until lightly set. Allow to cool completely before filling.
- 5
Spread the dulce de leche evenly over the cooled crust in a thick, generous layer.
- 6
Peel the bananas and slice them into 5 mm rounds. Arrange them over the caramel layer.
- 7
Whip the cold heavy cream with the powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the banana layer.
- 8
Refrigerate for at least 2 hours. Dust with cinnamon just before serving.
💡 Chef's Tip
Chill your mixing bowl and whisk in the freezer for 15 minutes before whipping the cream — it whips faster and holds its shape longer. For cleaner slices, freeze the pie for 30 minutes before moving it to the fridge.
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