No bake banoffee pie
This easy no bake banoffee pie is the perfect simple dessert. A crunchy biscuit base, topped with caramel, bananas, and whipped cream, this classic dessert is a sure fire crowd pleaser.
A no bake banoffee pie is one of the easiest desserts you can make. But that doesn’t mean its not delicious or wouldn’t be a hit at any dinner party.
Banoffee pie is a classic British dessert. It gets its name from its filling: bananas + toffee (caramel) = banoffee.
It’s such a popular dessert because, although it looks impressive and that it might have taken a lot of work, it’s really very simple to make.
What’s in a banoffee pie?
A banoffee pie is just a simple base of (melted) butter and digestive biscuit, filled with caramel (toffee), and then topped with sliced bananas and whipped cream. There’s no baking, just a bit of chilling It’s really a very easy dessert to make which is great for kids or beginner bakers alike.
How can kids help to make a banoffee pie?
This is a great, simple, no bake dessert for kids to help making. Making the base is a good job for children, especially young children, to do. They can measure the biscuits then bash them (or use a food processor), to turn them into crumbs. And then mix them together with the butter, then form the base.
The caramel is probably a job for grown ups or older children because the mixture gets very hot. But if your older child wants to help, they can add everything and stir it while it cooks.
Younger children can help chop the bananas. They’re a really easy fruit to practice cutting with which makes this job great for toddlers. They could also be in charge of arranging the banana slices over the caramel
Finally, whipping the cream is a job that can be trusted to kids, as long as you keep an eye on how much they’re whipped it so it doesn’t become over whipped.
Common questions
Why is my caramel not setting?
If your caramel is still a bit too runny after it has been chilled in the fridge, it’s probably because it wasn’t cooked for long enough.
Once you’ve brought your caramel to the boil you need to then continue to boil it for around 3-5 minutes. It’s ready when it turns a nice golden brown colour. Or we felt the texture start to thicken a bit as we stirred it.
Bare in mind that the caramel will thicken significantly as it cools.
How do you store a banoffee pie?
Banoffee pie isn’t a dessert that will keep for a long time after it’s made, so it’s best eaten on the day you make it.
If you do need to store it, keep it in the fridge. It will keep over night although the bananas wont be so nice the next day.
Can you freeze a banoffee pie?
No. Neither the cream nor the bananas would survive very well being frozen so we don’t recommend it.
Similar recipes
If you liked this banoffee pie you’ll love some of our other banoffee recipes including:
Banoffee cheesecake
Banoffee cupcakes
Or why not try one of these delicious desserts:
Treacle sponge
School cake
Jam tarts
Sticky toffee pudding
Cornflake tart
Sultana cake
No bake mini chocolate tarts
No bake lemon cheesecake
Useful equipment
You might need the following baking tools/gadgets to make this banoffee pie:
Digital scales
20cm loose bottomed tin
Freestanding mixer
Hand held mixer
Spatula
Cake stand
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Ingredients
For the base
225g (2 ½ cups) digestive biscuits
150g (2/3 cup) butter
For the filling
75g (1/3) butter
75g (½ cup) light muscovado sugar
397g tin condensed milk
2-3 bananas
300ml (1 ¼) double/whipping/heavy cream
How to make a no bake banoffee pie
Prepare a 20cm (8 inch) loose bottomed or spring form tin with deep sides by greasing the sides then lining the base with baking or parchment/greaseproof paper.
Make the pie base
Measure out the digestive biscuits, then get your kids to bash them with something like a rolling pin until you have a fine crumb.
You can do this step in a large mixing bowl or, to save mess, add the biscuits to a seelable bag and bash them in that.
Measure out the butter and melt it in a pot over a low heat. When the butter has melted, get your kids to pour in the crushed biscuits. Stir it all together until the biscuit is well coated in the melted butter.
Pour the biscuit into your prepared tin, then use the back of a spoon to press it firmly down to make the base. Make sure you work around the base so that it is all firmly compacted. Use your spoon to build up a little edge to the base to hold the caramel in place later.
Chill the base for at least 15 minutes.
Make the caramel
While the base is chilling, make the caramel filling.
Start by getting your kids to measure out the butter and sugar and put them in a pan. Heat them gently until the butter has melted.
Add the condensed milk then bring the mixture to the boil, stirring all the time. Continue to boil it for 3-5 minutes until it is a nice golden brown colour. Make sure you stir it constantly so that it doesn’t burn on the bottom.
We found because of the light brown sugar, the caramel didn’t change colour very much when it was ready. You can tell it’s ready though as you’ll feel it thicken as you’re stirring it.
If you don’t boil it for long enough your caramel might end up too runny. While if you boil it for too long it will end up harder. Around 3-5 minutes should be about right.
Pour the caramel over the biscuit base and leave it to chill for at least an hour.
Add the bananas and cream
Get your kids to peel and slice the bananas, and arrange them over the top of the caramel.
Finally, whip the cream with a hand held whisk or the whisk attachment of your free-standing mixer. Whip it until it forms soft peaks, then get your kids to spoon it over the top of the bananas.
Serve and enjoy.
No bake banoffee pie
Ingredients
For the base
- 225 g (2 ½ cups) digestive biscuits
- 150 g (⅔ cup) butter
For the filling
- 75 g (⅓ cup) butter
- 75 g (½ cup) light muscovado sugar
- 397 g tin condensed milk
- 2-3 bananas
- 300 ml (1 ¼) double/whipping/heavy cream
Instructions
- Prepare a 20cm (8 inch) loose bottomed or spring form tin with deep sides by greasing the sides then lining the base with baking or parchment/greaseproof paper.
Make the pie base
- Measure out the digestive biscuits, then bash them or put them in a food processor with until you have a fine crumb.
- Measure out the butter and melt it in a pot over a low heat. When the butter has melted, pour in the crushed biscuits. Stir it all together until the biscuit is well coated in the melted butter.
- Pour the biscuit into your prepared tin, then use the back of a spoon to press it firmly down to make the base. Make sure you work around the base so that it is all firmly compacted. Use your spoon to build up a little edge to the base to hold the caramel in place later.
- Chill the base for at least 15 minutes.
Make the caramel
- Measure out the butter and sugar and put them in a pan. Heat them gently until the butter has melted.
- Add the condensed milk then bring the mixture to the boil, stirring all the time. Continue to boil it for 3-5 minutes until it is a nice golden brown colour. Make sure you stir it constantly so that it doesn't burn on the bottom.
- Pour the caramel over the biscuit base and leave it to chill for at least an hour.
Add the bananas and cream
- Peel and slice the bananas, and arrange them over the top of the caramel.
- Finally, whip the cream with a hand held whisk or the whisk attachment of your free-standing mixer. Whip it until it forms soft peaks, then spoon it over the top of the bananas.
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Similar recipes
If you liked this banoffee pie you’ll love our pecan pie other easy dessert recipes as well as our favourite easy bakes for kids.
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