Homemade Banoffi Pie Recipe

Prepare crust

Preheat the oven to 180°C (350°F). Place the digestive biscuits in a food processor and pulse until they resemble fine crumbs. Alternatively, put biscuits in a large zip-top bag and crush with a rolling pin. Transfer crumbs to a bowl and stir in the granulated sugar (if using).

Add the melted butter to the crumbs and mix until the mixture looks like wet sand and holds together when pressed between your fingers.

Press the crumb mixture evenly into the base and slightly up the sides of a 23-24 cm (9-inch) loose-bottom tart tin or pie dish. Use the base of a measuring cup to compact the crust firmly and evenly.

Blind-bake the crust for 10 minutes to set. Remove from the oven and allow to cool completely in the tin on a wire rack.

Make caramel (stovetop)

Two safe options to make dulce de leche: (A) Stovetop: Pour the 395 g can of sweetened condensed milk into a small heavy-based saucepan. Add the butter, brown sugar (if using) and a pinch of salt. Warm gently over very low heat, stirring constantly until the butter melts and the mixture begins to simmer very gently. Continue to cook very gently, stirring frequently, for 12–20 minutes until thickened and a deep golden caramel color. Be careful not to scorch; reduce heat as needed. Stir in 1 tsp vanilla at the end. (B) Simmering can method: If you prefer, place the unopened can of sweetened condensed milk in a saucepan, cover with water (water level at least 2–3 cm above the can) and simmer very gently for 2–3 hours, topping up water as necessary; remove, cool fully before opening. The stovetop poured method yields faster, controllable results.

Once thick and smooth, remove the caramel from the heat and allow it to cool slightly until warm but still pourable. Taste and add a tiny pinch more salt if desired to enhance flavor.

Pour or spread about three-quarters of the caramel over the cooled biscuit base, smoothing it into an even layer with a spatula. Reserve the remaining caramel for topping and/or serving.

Prepare bananas

Peel the bananas and slice them into 1 cm (about 1/3 inch) rounds. Arrange a single layer of banana slices over the caramel-covered crust. If you prefer extra banana, add a second light layer.

Whip cream

Chill a mixing bowl and whisk (or the bowl of a stand mixer) for 10 minutes in the fridge. Pour in the double cream, add the icing sugar and 1/2 tsp vanilla extract. Whip to soft peaks: the cream should hold shape but still be spreadable. Do not overwhip to avoid turning it grainy.

Spoon or pipe the whipped cream over the banana layer to create an even, generous topping. Smooth with a spatula or create soft peaks with the back of a spoon.

Finish and serve

Using a vegetable peeler or grater, shave the dark chocolate into flakes and scatter over the whipped cream. Drizzle the remaining reserved caramel in thin ribbons on top if desired. Sprinkle a very light pinch of sea salt flakes over the surface to contrast the sweetness (optional). Refrigerate the pie for at least 1 hour to set and meld flavors (up to 3 hours).

To serve, remove the loose-bottom tin ring (if used), slice with a hot dry knife (dip knife in hot water and wipe dry between cuts) for clean slices, and serve chilled or at cool room temperature. Leftovers keep in the fridge for up to 2 days; bananas will darken slightly.