Description
A no-bake banoffee pie with a buttery biscuit crust, thick salted caramel, fresh banana slices, fluffy whipped cream, and toasted hazelnuts. Finished with a drizzle of caramel for a sweet-salty crunch in every bite.
Ingredients
Scale
- 250g digestive biscuits (about 2 ½ cups), crushed
- 100g unsalted butter (7 tablespoons), melted
- 1 cup salted caramel sauce
- 3 ripe bananas, sliced
- 1 ¼ cups (300ml) heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- ⅓ cup toasted hazelnuts, roughly chopped
- Pinch of sea salt flakes (optional)
Instructions
- Mix crushed biscuits and melted butter in a bowl until combined.
- Press the mixture into the base and sides of a 9-inch tart pan. Chill for 30 minutes.
- Spread salted caramel over the crust. Layer sliced bananas evenly on top.
- Chill for another 20 minutes while you prepare the cream.
- Whip cream with powdered sugar and vanilla until soft peaks form.
- Spoon whipped cream over bananas. Top with chopped hazelnuts and drizzle with extra caramel if desired.
- Chill until ready to serve, or serve immediately.
Notes
- Use thick caramel to avoid runny layers.
- Slice bananas last to prevent browning.
- Toast hazelnuts lightly for best flavor.
- Use a warm knife for clean slices.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 26g
- Sodium: 260mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg