Homemade Banoffee Pie — Dulce de Leche, Fresh Banana & Whipped Cream
A dreamy layered dessert with a crispy biscuit base, silky homemade dulce de leche, fresh bananas and fluffy whipped cream. Simple to make and impossible to resist — the kind of dessert everyone asks for seconds of!
🛒 Ingredients
20 servings
- 200 g digestive biscuits or shortbread cookies
- 100 g unsalted butter, softened
- 4 ripe bananas
- 2 cans (400 g each) sweetened condensed milk
- 400 ml heavy whipping cream (35% fat), chilled
- 4 tablespoons granulated sugar
- Ground cinnamon, to taste
- Unsweetened cocoa powder, for dusting
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Directions
- 1
Preheat your oven to 200 °C (390 °F).
- 2
Crush the biscuits into fine crumbs using a food processor or rolling pin, then mix with the softened butter until the mixture resembles damp sand.
- 3
Press the mixture evenly onto the bottom of a baking dish and bake for 7 minutes. Allow to cool completely before assembling.
- 4
Place the sealed condensed milk cans in a pressure cooker, cover with water and cook under pressure for 35 minutes to produce a rich dulce de leche. Let the cans cool fully before opening.
- 5
Whip the chilled heavy cream with the sugar using an electric mixer until stiff peaks form.
- 6
Slice the bananas in half lengthways.
- 7
Spread the dulce de leche evenly over the cooled biscuit base.
- 8
Arrange the banana halves over the dulce de leche in a single layer.
- 9
Spoon the whipped cream on top and smooth with a spatula.
- 10
Dust with cocoa powder and a pinch of cinnamon through a fine sieve. Refrigerate for at least 1 hour before serving.
💡 Chef's Tip
Never open the condensed milk cans while they're still warm — always wait until fully cooled to avoid pressure burns. For the most stable whipped cream, chill both your bowl and beaters before whipping.
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