A classic banoffee pie with a buttery biscuit crust, dulce de leche, rich dark chocolate, whole bananas, and a cloud of whipped cream—finished with a shower of chocolate.
Banoffee pie with whole bananas is a no-bake (except melting chocolate) dessert that layers a buttery digestive biscuit crust, dulce de leche, dark chocolate, and fresh bananas under a thick whipped-cream cap. It’s ideal when you want classic banoffee flavor with a dramatic look—whole banana slices make every bite feel extra substantial and fresh.
200 g digestive biscuits (about 14–16 biscuits), crushed
100 g unsalted butter, melted
12 g brown sugar (optional)
For the Filling
400 g dulce de leche
120 g dark chocolate (60–70%), chopped
3 medium bananas, whole
For the Whipped Cream
500 ml heavy cream (35% fat), very cold
25 g powdered sugar
1 tsp vanilla extract
20 g dark chocolate, for grating (optional)
Instructions
Crush the digestive biscuits into fine crumbs using a food processor, then melt the butter.
Mix the biscuit crumbs with the melted butter (and brown sugar if using) until evenly combined.
Press the crust mixture firmly into a 9-inch (23cm) pie tin and chill for 20–30 minutes, until firm.
Spread the dulce de leche evenly over the chilled crust.
Melt the dark chocolate gently (microwave in short bursts or over a double boiler) until smooth, then spread it over the dulce de leche layer.
Arrange the whole bananas in a single layer over the chocolate.
Whip the cold heavy cream with the powdered sugar and vanilla until stiff peaks form.
Spoon the whipped cream over the bananas and smooth the top.
Grate chocolate over the whipped cream (if using), then chill the pie for at least 2 hours to set before slicing.
DessertVegetarianSnack
Chef's Notes
- Chill the crust before adding the dulce de leche so it stays crisp and doesn’t soften.
- Use very cold cream and whip to stiff peaks for a stable, sliceable topping.
Plating & Presentation
Slice into wedges with a sharp knife, wiping the blade between cuts for clean layers. Serve chilled, optionally with extra banana slices and a small drizzle of dulce de leche.
Frequently asked questions
Can I use store-bought dulce de leche or should I make it?
Store-bought dulce de leche works great—just warm it slightly if it’s very thick so it spreads evenly over the chilled crust. Avoid anything runny; you want a thick layer that won’t seep into the biscuit.
How do I keep the bananas from turning brown?
Assemble the pie close to serving and chill it promptly. If you’re prepping ahead, toss the bananas very lightly with lemon juice (then pat dry) before layering so they stay brighter without adding extra liquid.
Why did my crust crumble when I slice it?
Press the biscuit mixture firmly and chill until fully set (20–30 minutes is a minimum). If your butter was too hot or the crumbs weren’t evenly mixed, the crust can be crumbly—mix until it looks like damp sand and holds together when pressed.
How long does banoffee pie keep, and can I make it ahead?
Make it up to 24 hours ahead and keep it refrigerated, covered loosely to protect the whipped cream. For best texture, slice within a few hours of serving because the bananas and cream soften the crust over time.
What’s the right texture for the whipped cream and how do I avoid it collapsing?
Whip cold cream (straight from the fridge) until stiff peaks form, then spread immediately. Don’t over-whip past stiff peaks, and keep the pie chilled—warmth will loosen the cream and make the chocolate layer look streaky.
Version history
2 versions›
Renamed to "Banoffee Pie with Whole Bananas", Added Bananas
Compagnon
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