Banoffee pie is such a classic dish and easy to fall in love with. It has all the elements of an incredible dessert and only takes a few minutes to throw together. Today I’m sharing the recipe with a few changes that enhance the pie but also produce an outcome that closely resembles the well-loved classic.
The digestive biscuit base is infused with pecans and set alongside a caramel speckled with flakey salt. An added splash of bourbon to the caramel also helps to intensify those salted toffee notes. It’s then topped with sweetly ripened bananas and freshly whipped cream.
The end result is a banoffee pie you’ll want to make time and time again.
The Ingredients & Substitutes
Pecans – They add an incredibly nutty flavour to the base. Walnuts are the best substitute for pecans with them being slightly milder but just as delicious.
Digestive biscuits – If you’re in the US then Graham crackers would be the best replacement. Although they’re not quite the same they’re similar enough to make an amazing banoffee pie.
Dark rum OR Bourbon whisky – This addition is definitely a subtle enhancement but noticeable enough that it’s worth including! Any kind of oak-aged liquor will work great for this recipe or you can also leave it out altogether if you prefer. A little bit goes a long way in desserts, similar to the way that alcohol-based vanilla extracts can transform anything you add it to.
Flaky salt – Using flaky salts means you’ll get unbeatable hits of salt throughout the caramel that melts in the mouth. You can use any kind of salt as long as it’s flaky salt.
Using canned caramel instead of condensed milk – Canned caramel (such as carnation) tends to be quite runny and won’t set in the fridge like the condensed milk version does. If you don’t mind that or just prefer an oozy style banoffee pie then you should be okay. But for most, it’s probably just best to stick to the condensed milk method below.
Tips & Tricks
Although this dessert is fairly simpler there are a few mistakes that can easily ruin it.
The caramel: When the butter, sugar and bourbon melt into one you can add the condensed milk. You don’t need to add the whole can. Pour the condensed milk out but don’t scoop out all of the excess left inside.
I know this sounds a bit vague but I’ve found that scooping every last drop out of the can leads to a pale looking caramel that just doesn’t belong in a banoffee pie. To be specific you only need around 340 g of condensed milk in this recipe.
If your caramel does look paler than you expected then don’t boil it for longer than necessary, assuming it’ll continue to darken. Take note of when the caramel begins to boil. Once you begin to notice bubbling in the centre of the caramel, remove the saucepan from the heat. Any longer and it’ll become grainy.
The Cream: If you’re anything like me then you’ll know how easy it is to over-whip cream. I’ve found that beating with an electric whisk until it thickens (so right before soft peaks) then moving to a manual whisk is the best way to get a smooth and luscious consistency for fresh cream.
Can You Freeze Banoffee Pie? How Long Does It Last?
The one and only downside to this amazing dessert is that it doesn’t last very long once assembled. I recommend eating this within 24 hours for the best flavour but it will last up to 3 days if you don’t mind the slight browning and weeping from the fresh bananas and cream.
If you want to prepare this dessert in advance, make the biscuit base and caramel then set in in the refrigerator. Right before serving, top it with the bananas and cream. The base and caramel will last up to 5 days before serving as long as you make sure everything is sealed to avoid the caramel absorbing any fridge odours.
Salted Caramel Banoffee Pie
A few changes here and there takes this well-loved classic banoffee pie to another level.
- 60 g (½ Cup) Pecans
- 200 g Digestive biscuits
- 115 g (½ Cup/4 oz) Butter, melted
- 115 g (½ Cup + 2 Tbsp) Dark brown sugar
- 115 g (½ Cup/4 oz) Butter
- 1 – 2 Tbsp Dark rum OR Bourbon whisky
- 397 g Can of Condensed milk (14 oz)
- ¾ Tsp Flaky salt
- 2 – 3 Ripe bananas
- 300 ml (1 ¼ Cup) Double cream
- 1 Tbsp Sugar
- Cocoa powder OR grated chocolate for serving
Prepare the base: Preheat your oven to 180 °C (360 °F).
Crush the pecans and digestive biscuits in a food processor until a crumb forms. While the processor is running pour in the salted butter. Transfer the base to a 9-inch loose bottom tart tin and press the base down tightly using a glass or measuring cup. (Note: You can also do this by adding the pecans and biscuits to a large plastic bag and crushing using a rolling pin. Proceed to pour the melted butter into the bag then give it a little shake before transferring the crumbs to your tart tin.)
Bake the base for 8 – 10 minutes until it browns slightly then set it aside to cool.
Make the filling: Add the brown sugar, butter and dark rum to a non-stick saucepan then place it over a medium heat. Stir continuously until the sugar and butter melts then pour in the condensed milk.
Switch to a silicone spatula and continue to stir. Scrape the edges of the saucepan as the caramel begins to bubble. It'll be ready when you notice bubbling in the centre of the caramel and it has darkened and thickened slightly. Immediately pour it into the base, then allow it to cool for 10 minutes before placing it in the refrigerator to chill for 1 hour.
Make topping and serve: Remove the pie from the tart tin and set it aside. Begin whipping the cream with 1 tablespoon of sugar until it reaches soft peaks.
Slice up the bananas and arrange them on top of the caramel then spread the whipped cream over the bananas. Garnish with cocoa powder, chocolate gratings or crushed pecans.
Serve and enjoy!
Pecans can be replaced with walnuts.
Digestive biscuits can be replaced with any kind of hard crumbly biscuit, such as graham crackers (if you’re in the US) or shortbread biscuits.
Dark rum or Bourbon whisky can be left out altogether if you prefer.
Making ahead / Storage
I recommended serving this dessert as fresh as possible. After 24 hours, the bananas will begin to brown and the cream will weep. A way around this is to make the pie crust and caramel in advance and it’ll stay fresh in the refrigerator for up to 2 – 3 days. Then right before serving add the fresh bananas and cream.