Banoffee pie, a delightful British dessert, is an indulgent combination of bananas, cream, and dulce de leche, all resting atop a crumbly pie crust.
Ingredients
Scale:
200g digestive biscuits (or graham crackers)
100g unsalted butter, melted
1 can (400g) dulce de leche
3 ripe bananas, sliced
300ml heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Grated chocolate or cocoa powder for garnish
Extra banana slices for decoration (optional)
Instructions
Preheat your oven to 180°C (350°F). Crush the digestive biscuits in a food processor until fine crumbs are formed.
Combine the crushed biscuits with melted butter until the mixture resembles wet sand. Press firmly into a 9-inch pie dish and bake for about 10 minutes until lightly golden.
Let the crust cool completely. Once cool, spread the dulce de leche evenly over the crust.
Layer the sliced bananas over the dulce de leche in a decorative pattern.
In a mixing bowl, whip the heavy cream until it thickens. Add the powdered sugar and vanilla extract, whipping until soft peaks form.
Spoon the whipped cream over the bananas and smooth out for an attractive finish.
Garnish with grated chocolate or cocoa powder and optional banana slices.
