Go Back
+ servings
Banana caramel pie
Print

Banoffee Pie | Banana Caramel Pie Recipe

Banoffee pie, a delicious pie with beautifully baked biscuit base, sweet caramel and ripened bananas topped with soft and cloud like whipping cream. A slice of this heavenly pie topped with chocolate is bliss on your plate.
Course Dessert
Cuisine International
Keyword A slice of banoffee, Banana caramel pie, Banana pie, Banoffee Dessert, Banoffee pie, Caramel pie, Eggless pie, Pie with biscuit base, Quick & Easy Banana pie
Prep Time 10 minutes
Cook Time 15 minutes
Resting time 4 hours
Total Time 4 hours 25 minutes
Servings 8 servings
Calories 369kcal

Equipment

  • Food Processor optional
  • Convection oven

Ingredients

  • 200 grams Marie biscuits
  • ¼ cup of almond meal optional
  • ½ teaspoon cinnamon powder
  • ½ teaspoon dry ginger powder
  • 100 grams unsalted butter
  • 400 grams of Caramel
  • 1 large Philippine banana
  • 250 grams whipped cream
  • 50 grams of dark chocolate for garnish

Other Garnish options

  • cocoa powder
  • Instant coffee
  • drizzle of caramel
  • some fresh bananas

Instructions

  • Preheat the oven to 160C. Grease a removable base cake pan with butter and line it with parchment paper. I have used a 7 inch cake tin.
  • Take the marie biscuits along with almond meal in a food processor and pulse it to powder. The resultant mix will be like coarse sand.
  • If you don't have a food processor, you can take the biscuits in a Indian style mixer or use a ziploc pouch and roller, go mad smashing it to smithereens
  • Now to the coarse ground biscuit mix add cinnamon powder, ginger powder and cold cut butter. Pulse again to make it look like a coarse wet sand.
  • Now empty this wet sand like biscuit crumb to the greased cake tin. Press it down nice and fine. Use a fork and poke some holes on the biscuit base for even baking.
  • Bake the base in a preheated oven for 12-15 minutes or until the base is nicely browned and golden.
  • Oven temperature and timings differ from oven to oven. Keep an eye on them after 12 minutes.
  • Once the base is nice golden brown, take it off the oven and let it cool completely.
  • Cooling the base is very important as we are going to fill the pie with contents which needs a cooled base so it can hold whatever we are adding.
  • Once the base is cooled down. Spread the caramel nice and even on top. I have used 400 grams of caramel here, if you don't prefer a sweet pie, use only ¾ of the caramel.
  • Top the caramel with sliced bananas. Use ripe banana and not an over ripened one with spots. The reason is over ripened bananas has an aroma of its own, some might not like that in the pie.
  • Take the whipping cream out, whip it until fluffy. Top the pie with the whipped cream.
  • Cover the pie with aluminum foil and refrigerate it for a minimum of 2-3 hours.
  • Remove the pie just before serving to garnish. I have used a generous amount of dark chocolate shavings. I have given other options for garnish, go crazy!
  • Slice and serve the delish pie. The baked biscuit base needs a little time out of the refrigerator for easy cutting. So make sure you keep it out for at least for 20 minutes.

Nutrition

Calories: 369kcal | Carbohydrates: 36g | Protein: 4g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 51mg | Sodium: 152mg | Potassium: 240mg | Fiber: 3g | Sugar: 16g | Vitamin A: 549IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 2mg