Salted caramel & hazelnut banoffee pie

This pie is pure indulgence from top to bottom — a buttery biscuit base, thick swirls of salted caramel, sweet slices of ripe banana, clouds of whipped cream, and a final scatter of toasted hazelnuts that adds crunch and a nutty richness. Every forkful is a creamy, crunchy, salty-sweet bite of joy that’s impossible to forget.

A No-Bake Dessert That Always Steals the Show

Salted caramel & hazelnut banoffee pie is that dessert you turn to when you want to impress without turning on the oven. It’s rich but balanced, familiar but with a twist, and the kind of treat that disappears fast at any gathering. Plus, it looks as stunning as it tastes.

The Sweet Tale of Banoffee’s British Roots

Banoffee pie was born in England in the 1970s, a clever combination of “banana” and “toffee” that became a national treasure. Traditionally made with condensed milk caramel and bananas, it’s often topped with whipped cream and chocolate. This twist adds salted caramel and toasted hazelnuts for a deeper, more grown-up flavor — but keeps all the comfort of the classic.

Why This Dessert Will Be On Repeat in Your Kitchen

Once you’ve made this pie, you’ll see why it’s a keeper.

Versatile: Perfect for birthdays, holidays, or “just because” days.

Budget-Friendly: Uses pantry staples and fresh bananas.

Quick and Easy: No oven needed and minimal prep.

Customizable: Play with the crust, add chocolate, or try different nuts.

Crowd-Pleasing: Everyone loves it. No exceptions.

Make-Ahead Friendly: Actually tastes better after a few hours chilling.

Great for Leftovers: Holds up well in the fridge for a couple of days.

Pastry Tips From the Pros

Take it from those who’ve baked a few pies — here’s how to make this one unforgettable.

1. Chill the Crust: Give the biscuit base time to firm up so it holds together when sliced.
2. Use Room-Temp Caramel: It spreads more evenly and won’t melt the cream.
3. Toast the Hazelnuts: Just a few minutes in the pan brings out their full flavor.
4. Slice Bananas Last: To keep them fresh and bright, cut and layer them right before adding cream.
5. Use Cold Cream: Whipping cream straight from the fridge yields better volume and texture.

Tools You’ll Need to Bring It Together

This is a low-effort dessert, but a few basics help:

9-Inch Tart Pan (or Springform Pan): For easy release and a neat presentation.

Mixing Bowls: For the crust, caramel, and whipped cream layers.

Electric Hand Mixer or Whisk: To whip cream to soft peaks.

Spatula or Spoon: To spread and layer each component smoothly.

Knife and Chopping Board: For slicing bananas and chopping nuts.

Ingredients You Will Need For a Slice of Heaven

Each layer brings its own magic — here’s everything you need to build it:

1. Digestive Biscuits (or graham crackers), crushed: 250g (about 2 ½ cups)
   The base for that buttery, crumbly crust.
2. Unsalted Butter, melted: 100g (7 tablespoons)
   Binds the crushed biscuits into a solid crust.
3. Salted Caramel Sauce: 1 cup (store-bought or homemade)
   Sweet, salty, and perfectly gooey.
4. Ripe Bananas, sliced: 3 medium
   Naturally sweet and soft, layered over the caramel.
5. Heavy Whipping Cream: 1 ¼ cups (300ml)
   Light and airy topping that balances the richness.
6. Powdered Sugar: 2 tablespoons
   Gently sweetens the whipped cream.
7. Vanilla Extract: 1 teaspoon
   Adds depth and warmth to the cream.
8. Toasted Hazelnuts, roughly chopped: ⅓ cup
   Crunchy, nutty contrast that elevates every bite.
9. Sea Salt Flakes (optional): a pinch
   For extra pop and contrast.

Substitutes That Work Like a Charm

No need to run to the store — here’s how to swap smartly.

Digestive Biscuits: Use graham crackers or crushed shortbread.

Salted Caramel: Mix dulce de leche with a pinch of sea salt.

Heavy Cream: Double cream or whipping cream also works.

Hazelnuts: Almonds, pecans, or even pistachios are great alternatives.

Powdered Sugar: Use a splash of maple syrup for a different sweetness.

Ingredients That Steal the Spotlight

Salted Caramel: The hero layer, it brings sweetness, saltiness, and buttery richness all in one swipe.

Toasted Hazelnuts: These take it from delicious to unforgettable with their crunch and warmth.

Here’s How to Make It

You won’t believe how easy it is to create something that looks and tastes this good.

1. Preheat Your Equipment:
No oven needed — just line your tart pan with parchment if desired and get your bowls ready.

2. Combine Ingredients:
Mix crushed biscuits and melted butter in a bowl until well combined.

3. Prepare Your Cooking Vessel:
Press the mixture into the base and up the sides of your tart pan. Chill for at least 30 minutes to set.

4. Assemble the Dish:
Spread salted caramel over the chilled crust. Top with banana slices, covering the entire surface.

5. Cook to Perfection:
There’s no cooking here, but you’ll want to chill the pie again at this stage for 20 minutes before topping.

6. Finishing Touches:
Whip the cream with powdered sugar and vanilla until soft peaks form. Spoon over the bananas, then scatter with toasted hazelnuts and a final drizzle of caramel.

7. Serve and Enjoy:
Slice and serve immediately or chill for up to 2 hours for cleaner slices.

The Texture and Flavor Journey in Every Slice

It starts with a crunch from the buttery crust, then melts into gooey caramel and sweet banana. The whipped cream brings a soft, airy lift, while the toasted hazelnuts add just enough texture to keep it interesting. And don’t forget that salty-sweet finish that keeps you coming back for another bite.

Extra Tips for Sweet Success

Let’s make sure it goes off without a hitch.

• Toast nuts in a dry pan until golden and fragrant.
• Chill between layers for neater slicing.
• Use a warm knife to slice through caramel without sticking.
• Keep whipped cream soft, not stiff — it should glide.

Mistakes to Watch Out For

Avoid these common missteps for flawless results:

• Runny Caramel: Make sure it’s thick enough to hold shape.
• Soggy Bananas: Layer bananas only when you’re close to serving.
• Over-whipped Cream: Stop at soft peaks to avoid graininess.
• Loose Crust: Press it firmly and chill long enough to set.

Nutrition Snapshot

Servings: 10
Calories per serving: 450

Note: These are approximate values.

Time Breakdown

Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 25 minutes (plus chilling time)

Make-Ahead and Storage Tips

This pie is a dream for prep-ahead. Make it a day before, then top with bananas and cream just before serving. Store in the fridge for up to 2 days. Not freezer-friendly due to the bananas and cream.

How to Serve It Up

Serve chilled with:

• A drizzle of extra caramel
• Fresh berries on the side
• A sprinkle of cocoa powder or shaved chocolate

Transform Leftovers Into Something New

If you happen to have leftovers, here’s how to have fun with them:

• Turn into parfait layers with yogurt and granola
• Spoon over pancakes or waffles for a breakfast treat
• Add into milkshakes for a dessert remix

Extra Tips to Make It Even Better

Here’s how to go from great to showstopper:

• Use a decorative piping tip for the whipped cream
• Garnish with edible flowers or gold leaf for special occasions
• Layer in individual jars for personal portions

Variations to Explore

Change it up without losing the magic:

• Chocolate Banoffee: Add melted dark chocolate between crust and caramel.
• Nut-Free: Skip the hazelnuts and top with crushed toffee or cookie crumbs.
• Mini Pies: Press crust into muffin tins and build personal pies.
• Biscoff Crust: Use crushed Biscoff cookies for a deeper caramel flavor.
• Coffee Kick: Add a splash of espresso to the whipped cream.

FAQ’s

Q1: Can I make this the day before?

Yes, just wait to add bananas and cream until right before serving.

Q2: What can I use instead of hazelnuts?

Almonds, pecans, or skip them if you need it nut-free.

Q3: Does it need to be refrigerated?

Yes, keep it chilled until ready to serve.

Q4: Can I freeze banoffee pie?

No, bananas and cream don’t freeze well.

Q5: Is it too sweet?

Not with salted caramel and hazelnuts balancing the flavors.

Q6: Can I use store-bought caramel?

Absolutely, just pick a thick one for best texture.

Q7: How long will it keep?

Up to 2 days in the fridge.

Q8: Can I make it gluten-free?

Yes, use gluten-free cookies for the crust.

Q9: What’s the best cream to use?

Heavy or double cream whipped to soft peaks works best.

Q10: Can I make it in cups or jars?

Yes, it’s great for layering into individual portions.

Conclusion

This salted caramel & hazelnut banoffee pie is a total dream — rich, balanced, and easy enough to pull off on a whim. Trust me, it’s worth every layer.

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