banoffee pie

Treat loved ones to a banoffee pie for dessert featuring a classic biscuit base, oozy caramel, bananas, cream and chocolate. Who could resist?

Easy banoffee pie

digestive biscuits

butter

can caramel dulce de leche

bananas

double cream

tbsp icing sugar

chocolate

Crush the digestive biscuits, either by hand using a wooden spoon, or in a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a>, until you get fine crumbs, tip into a bowl. Mix the crushed biscuits with the melted butter until fully combined. Tip the mixture into a 23cm loose bottomed fluted tart tin and cover the tin, including the sides, with the biscuit in an even layer. Push down with the back of a spoon to smooth the surface and chill for 1 hr, or overnight.&nbsp;

Beat the caramel to loosen and spoon it over the bottom of the biscuit base. Spread it out evenly using the back of a spoon or palette knife. Gently push&nbsp;the chopped banana into the top of the caramel until the base is&nbsp;covered. Put in the fridge.

Whip the cream with the icing sugar until billowy and thick. Take the pie&nbsp;out of the fridge and spoon the whipped cream on top of the bananas. Grate the dark chocolate over the cream, if you like,&nbsp;and serve.

Creamy, smooth and packed with banana flavour, you&#039;ll adore this banoffee pie cheesecake. Best of all: it&#039;s no bake!

No bake banoffee pie cheesecake

250 g digestive biscuits

125 g salted butter

100 g light soft brown sugar

light cream cheese

g caster sugar

300 ml double cream

150 g white chocolate (melted)

120 g banana pudding mix (I used banana Angel Delight)

milk chocolate

banana (sliced)

120 ml toffee sauce

Smash the biscuits up in a bag or food processor until you have an even crumb, then tip into a bowl.

Add the melted butter and the sugar to the biscuit crumb. Mix well to combine.

Grease a loose-bottomed 20cm (8 inch) sandwich tin and then tip the biscuit mix into it. Press down to flatten. It’s important the biscuit is packed down really tightly. Place in the fridge while you prepare the filling.

Make the base

Put the cream, cream cheese, sugar and banana pudding powder in a large mixing bowl. Whisk until thick and evenly combined.

Add the melted and cooled white chocolate, then whisk through.

Pile the filling into the tin and level off.

Pop in the fridge for at least 2 hours to set, or overnight.

Make the filling

Run a knife around the inside edge of the tin, then open the hinge to release the cheesecake. Transfer to a board.

Arrange the sliced banana on top of the cheesecake.

Drizzle with toffee sauce.

Cut into 12 slices and serve to plates - add a little extra toffee sauce, if you like.

Run a vegetable peeler down a square of chocolate to create decorative chocolate curls.

To decorate

https://embed.mediavine.com/videos/b602bgmyd4tiumerknfd

Creamy, smooth and packed with banana flavour, you'll adore this banoffee pie cheesecake. Best of all: it's no bake!

Banoffee pie cheesecake

Cheesecake meets banoffee pie in this creamy soft-set caramel dessert, guaranteed to impress at a dinner party or occasion

Banoffee cheesecake

milliliters double cream

icing sugar

maple syrup

dulce de leche

milliliters double cream (keep chilled, it whips faster)

banana

For the base, mix the digestives with the melted butter in a bowl. Spoon the mixture into a 23cm springform cake tin and press firmly over the base with the back of a spoon. Chill in the fridge.

Heat a frying pan until hot and add a knob of butter and the bananas, frying for 2-3 mins until golden brown. Remove from the pan using a slotted spoon and set aside to cool.

Arrange the cooled bananas on top of the biscuit base. For the cheesecake, whisk the double cream using an electric whisk until softly whipped. Put the cream cheese and icing sugar in another large bowl and whisk until smooth. Make sure you don&#39;t over whisk the mixture as it will loosen and stop the cheesecake achieving a soft-set. Add the whipped cream to the cream cheese, as well as the maple syrup and the dulce de leche.

Spoon the sweet cream cheese filling into the cake tin, covering the bananas, and use the back of a spoon or palette knife to spread evenly. Place in the fridge for at least 4 hrs (preferably overnight) to set.

For the topping, whip the cream, put into a piping bag with a medium star-shaped nozzle and set aside. Melt the dulce de leche over a low heat in a small saucepan with a splash of water until it can be drizzled (dulce de leche varies, so you may need to add more water). Place in a second piping bag (or plastic bag) and snip the very end off it, to leave a tiny hole.

Starting from the edge of the cake, swirl the dulce de leche sauce in a circular motion around the cake. Pipe 10-12 medium-sized swirls of whipped cream around the edge of the cheesecake and rest a fresh banana slice on each. Serve immediately.

The most delicious Banoffee Pie made with banana, toffee, and whipped cream. Don&#039;t forget to check out my step by step photos and tips above!

Banoffee Pie

graham cracker crumbs

unsalted butter (melted)

brown sugar

kosher salt

dulce de leche (divided)

bananas (sliced, plus additional, for garnish)

toffee bits (plus additional, for garnish)

heavy whipping cream

sugar

vanilla extract

Preheat oven to 350°F.

In a medium bowl, stir together graham cracker crumbs, melted butter, brown sugar, and salt.

Firmly press mixture into the bottom and up the sides of a 9-inch deep-dish pie plate.

Bake until lightly set, about 8 minutes. Set aside.

Pour 1½ cups dulce de leche into bottom of crust.

Top with bananas, arranging in concentric circles, overlapping slightly.

Sprinkle with ½ cup toffee bits; drizzle with ¼ cup dulce de leche.

Using a stand mixer or hand mixer, beat cream and 3 Tbsp. sugar at medium high speed until soft peaks form. Stir in vanilla.

Spoon whipped cream over banana layer.

Drop teaspoons of dulce de leche over whipped cream layer; swirl using the back of a spoon.

Refrigerate 30 minutes to 3 hours.

Garnish with toffee bits and banana slices.

This quick and easy Banoffee pie piled high with whipped cream is sweet, DELICIOUS and full of banana and toffee flavors to delight the palate. The filling, with lots of silky caramelized dulce de leche between the banana slices and toffee bits is addictive in it's own right but when combined with the crunchy crust, shaved chocolate, and whipped cream it basically the best thing ever.

Recipe: https://preppykitchen.com/banoffee-pie/

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A super simple cheat&#039;s version of Banoffee Pie. Your new go to simple dessert recipe!

Easy Banoffee Pie

300 g Gingernut Biscuits (Crushed (See note 1))

g Butter (Melted (See note 2))

397 g Can of Caramel ((See note 3))

Bananas (Peeled and slices (See note 4))

300 ml Double cream (Whipped (See note 5))

tsp Vanilla extract ((See note 6))

tbsp Icing sugar ((See note 6))

g chocolate

Mix the crushed biscuits with the melted butter and press firmly into a tin using the back of a spoon. If you have time, chill for 30 minutes.

Spoon the caramel into the biscuit base and smooth over. If you have time, chill or pop into the freezer for an hour or until you are ready to serve.

Top with bananas, then the whipped cream (mixed with vanilla and icing sugar if you are using).

Add chocolate sprinkles if you&#039;re using them and serve.

Banoffee Cheesecake; a lusciously creamy no-bake cheesecake, full of fresh bananas and sticky toffee sauce, on top of a buttery biscuit base! Move over Banoffee Pie!

Banoffee Cheesecake

digestive biscuits, HobNobs,

(6 ½ tbsp) butter

(18 oz) full fat cream cheese

(½ cup) icing sugar or soft brown sugar

tsp vanilla extract

lemon

milliliters (1 ¼ cups) double cream

Toffee

Foam candy bananas, banana chips or fresh banana slices to decorate (optional)

Frozen banoffee cheesecake

300 g packet of Hobnobs

overripe bananas

500 g light cream cheese

½ x 450 g jar of dulce de leche

Debbie Major turns the same knockout flavour combo of a banoffee pie into a showstopping roulade… It’s set to be a new favourite.

Banoffee roulade with mocha cream

lemon juice

Icing sugar

For the meringue

caster sugar,

tsp cornflour

tsp white wine vinegar

For the mocha cream

coffee powder

tsp caster sugar

tsp cocoa powder,

You’ll also need…

23cm x 33cm swiss roll tin, greased, lined with non-stick baking paper

Heat the oven to 160°C/140°C fan/gas 3. For the meringue, put the egg whites in a large clean bowl and, using an electric hand mixer, whisk to stiff peaks. Gradually whisk in the 275g caster sugar, 1 tbsp at a time, to make a stiff, glossy meringue, then whisk in the cornflour and vinegar.

Spread the mixture evenly in the prepared tin and bake for 25 minutes until the surface is lightly browned. (It will puff up a lot but don’t worry, it will go down again as it cools.) Remove from the oven and set aside for 10 minutes to cool slightly.

Lay a large sheet of non-stick baking paper on a work surface and sprinkle with the remaining 2 tbsp caster sugar. Still on its tray, flip the meringue onto the sugary paper and lift off the swiss roll tin. Ease the paper away from the sides of the meringue only and leave to cool.

For the mocha cream, put the cream, coffee powder, sugar and cocoa in a large bowl and use a electric hand mixer to whisk it into soft peaks. Dice the bananas and toss with the lemon juice.

Carefully peel the baking paper away from the meringue. Spoon over the toffee sauce and spread it out, right up to the edges on 3 sides, leaving a 2.5cm border on the short edge furthest away from you. Spread with the mocha cream, then scatter over the bananas and lightly press them into the cream.

Starting with the short edge closest to you, and using the edge of the base paper to help you, roll up the meringue as you would a swiss roll. Leaving the roulade wrapped in the paper, carefully lift it onto a large clean baking sheet and chill for at least 1 hour. This will help it to hold its shape when you slice it.

To serve, unwrap the roulade, dust with icing sugar and cocoa powder, then gently lift onto a serving plate.

Mary Berry does her bit to promote that British classic, the banoffee pie. A recipe for a totally crowd-pleasing dessert! 

You will need a deep 20cm/8in spring form tin to make this recipe. 

Mary Berry's banoffee pie

150 grams/5½ oz digestive biscuits (about 10)

grams/2¾oz butter

75 grams/2¾oz light muscovado sugar

x 397 grams/14 ounces full-fat condensed milk (see tip)

300 milliliters/10fl oz double cream

just-ripe bananas, sliced

dark chocolate, melted or cocoa powder

A true British invention, the banoffee pie. Bananas, caramel, biscuit, cream - there's nothing to go wrong here. Easy banoffee pie is a great dessert for parties.

How to make banoffee pie

unsalted butter

150 grams/5½oz light muscovado or soft brown sugar

condensed milk

sea salt flakes

150 milliliters/¼ pt double

grams/3½oz bar milk chocolate, grated

Our simple step-by-step recipe video for making banoffee pie.

Matt Wilkinson’s grown-up take on banoffee pie is even more delicious than the traditional version.

Peanut butter banoffee pie

titanium-strength gelatine leaf

(35 grams) icing sugar, sifted

(125 grams) mascarpone

(80 milliliters) thickened cream

eggwhites

(110 grams) caster sugar

tbs balsamic vinegar

(100 grams) dulce de leche

softened unsalted butter, chopped

(80 grams) brown sugar

(55 grams) caster sugar

peanut butter

tbs Milo

dark chocolate, chopped

(175 grams) plain flour

tsp bicarbonate of soda

tsp baking powder

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5770894071001&=domain=del

5348771529001-5770894071001

An easy family favourite with buttery pastry and sweet dulce de leche. We recommend a generous dollop of cream to serve

Banoffee pie

caramel or dulce de leche

dark chocolate (optional)

butter (plus extra for greasing)

plain flour

golden caster sugar

Start by making the pastry case. Put the butter and flour in a food processor and pulse until it resembles fresh breadcrumbs.  Add the yolk of the egg and the sugar and pulse again until mixed through then, add a tbsp at a time of very cold water pulsing the processor after each addition. Stop adding water as soon as the dough starts to come together as one piece.

Remove the dough from the processor and continue to bring together by kneading gently with your hands. Once you have a smooth ball of dough wrap it tightly in cling film and chill in the fridge for 30mins.

Heat oven to 190C/170C/gas 4 and grease a 23cm loose bottomed fluted tart tin. Roll out the chilled pastry on a lightly floured surface and use it to line the tin. Leave about half a cm of pastry proud of the edge of the tin - snipping it to length with kitchen scissors.

Line the base with a piece of baking parchment and weigh it down with baking beans or uncooked rice. Bake for 15 mins then remove the paper and beans and brush the pastry surface with beaten egg white. Return to the oven for a further 15-20 mins or until crisp, golden and cooked through. Leave to cool completely (can be done a day ahead).

Spread half of the caramel on the case of the pastry case and layer the sliced bananas on top. Cover with the rest of the caramel and place in the fridge.

Whip the cream until billowy thick and spoon it over the top of the tart. To serve finely grate over a 1-2 pieces of dark chocolate to garnish.

Vegan Banoffee Pie made with date caramel and coconut whip. It's naturally sweetened and totally plant based!

Vegan Banoffee Pie

vegan digestive cookie crumbs

coconut oil

dates

plant-based milk

sea salt

full-fat coconut milk (refrigerated overnight)

bananas (sliced)

Place the dates in a bowl and cover with hot water. Set aside to soak while you are preparing the other ingredients.

Place the digestive cookie crumbs in the bottom of a 9-inch springform pan. Pour the melted coconut oil over top, and using a fork, mix it into the cookie crumbs.

Using a spatula or the bottom of a glass, press the cookie crumbs down in a firm, even layer.

Place the pan into the fridge to chill while you prepare the remaining ingredients.

Drain the dates well and place in a food processor with plant-based milk, vanilla, and a pinch of salt. Pulse a few times to combine, and then blend until smooth.

To make the coconut whip, open the chilled cans of coconut milk and scoop the firm layer of coconut cream off of the top, into a bowl. Whisk with an electric mixer until light and fluffy, about 2-3 minutes.

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Amazing Banoffee Pie Recipe

Top 15 banoffee pie recipes from across the web

The most viewed banoffee pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy banoffee pie

No bake banoffee pie cheesecake

Banoffee cheesecake

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Easy Banoffee Pie

Banoffee Cheesecake

Frozen banoffee cheesecake

Banoffee roulade with mocha cream

Mary Berry's banoffee pie

How to make banoffee pie

Peanut butter banoffee pie

Banoffee pie

Vegan Banoffee Pie

Vegan banoffee pie

Amazing Banoffee Pie Recipe

The most viewed banoffee pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine