Banoffee Pie

Freshly made dulce de leche is layered into a gingersnap cookie crust and topped with sliced bananas and freshly whipped cream. It’s an indulgent and delicious dessert!


It’s reveal day for the Secret Recipe Club, and today I bring you a recipe for Banoffee Pie. I’ve seen this quite a few times and had been meaning to try it, so when I saw it on Avanika’s blog Yumsilicious Bakes, I knew it was what I was going to make.  Now, you must know that this pie is an absolute mess, with dulce de leche dripping everywhere.  But please note, I’m not complaining. This pie is incredibly simple, but is one of those instances where the perfect combination of a couple ingredients results in something spectacular.  The banana against the dulce de leche and the airy whipped cream and spice of the gingersnap cookie crust…it’s crazy delicious. Here’s how to make it:

For the crust, take the gingersnap cookies for a spin in the food processor to grind it into a fine crumb.

Mix together the ground gingersnaps, salt, cinnamon, and melted butter, and press it out into a pie plate. Bake the crust for 10 minutes, then cool completely on a wire rack.

Pour the dulce de leche into the crust.

Slice the bananas.

Then lay them on the dulce de leche.  Place the heavy cream, sugar, and vanilla extract in a bowl and whip to soft peaks. Spread on top of the bananas, then dust the top with cocoa powder or extra dulce de leche, and serve.

Print Pin
5 from 3 votes

Banoffee Pie

Freshly made dulce de leche is layered into a gingersnap cookie crust and topped with sliced bananas and freshly whipped cream. It's an indulgent and delicious dessert!
Course Dessert
Cuisine British
Keyword banoffee pie
Prep Time 3 hours
Cook Time 10 minutes
Total Time 3 hours 10 minutes
Servings 8
Calories 515kcal

Ingredients

For the crust:

  • 2 cups gingersnap cookies to end up with 1.5 cups ground gingersnaps
  • 1/4 tsp salt
  • 1/4 tsp ground cinnamon
  • 6 tbsp unsalted butter melted

For the banoffee pie:

  • 2 14 oz cans sweetened condensed milk
  • 2 large bananas
  • 2/3 cup heavy cream
  • 2 tbsp sugar
  • 1 tsp vanilla extract

Instructions

  • To make the dulce de leche, place the sweetened condensed milk in a double boiler (a heatproof bowl set on top of a saucepan with an inch of simmer water) for about 3 hours, until thick and butterscotch colored.  You may need to refill the water once or twice.  Let cool.
  • Preheat the oven to 350 degrees F.  For the crust, take the gingersnap cookies for a spin in the food processor to grind it into a fine crumb.
  • Mix together the ground gingersnaps, salt, cinnamon, and melted butter, and press it out into a pie plate. Bake the crust for 10 minutes, then cool completely on a wire rack.
  • Pour the dulce de leche into the crust. Slice the bananas, then lay them on the dulce de leche.
  • Place the heavy cream, sugar, and vanilla extract in a bowl and whip to soft peaks. Spread on top of the bananas, then dust the top with cocoa powder or extra dulce de leche, and serve.  Enjoy!

Nutrition

Calories: 515kcal | Carbohydrates: 67g | Protein: 9g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 84mg | Sodium: 217mg | Fiber: 1g | Sugar: 62g