Banoffee Pie
This no-bake banoffee pie is a simple, feel-good twist on a classic dessert. Made with a naturally sweet date caramel, fresh bananas, and lightly whipped cream, it has all the flavour of the original with a slightly lighter touch. Perfect for getting kids involved, it’s an easy, hands-on recipe with no oven required—ideal for weekends, gatherings, or a cosy treat at home.
Equipment
Ingredients
- Base
- 300 g digestives
- 150 g butter
- Date caramel - or use 400ml tin of caramel if you wish
- 300 g dried dates
- 100 g butter
- 50 ml Fresh Cream
- 1 tsp vanilla extract
- Small pinch fine salt
- 3-4 medium bananas
- 400 ml Fresh Cream
- 1 tbsp icing sugar
- A piece of chocolate for grating
- Mini easter eggs to decorate
Instructions
- Step: 1 To make base: the oven 180ºc fan. Use a fluted tart tin 25cm with a loose bottom or similar, line the bottom with parchment paper. Finely crush or blend the digestives until they are really fine, pour in the melted butter and stir until the mix looks like wet sand. Pour into the tin and use a glass to press the sides first, make it nice and compact and smooth the bottom. Bake in the oven for 10 minutes. Leave to cool.
- Step 2: To make the caramel: Put dates in a pot & cover with water, boil for 5 minutes and let stand in the water for 5 more. Drain and blend until smooth with the rest of the ingredients. Pour into the tart case and smooth the top. Put this in the fridge to chill for 20 minutes.
- Step 3: Slice the bananas into 1 inch pieces and place evenly on top of the caramel. Whip the cream and icing sugar and pipe or spoon on top. Finely grate some chocolate and decorate with Easter chocolates.
- Get ahead: Do step 1 and 2 a day ahead and step 3 on Easter Sunday morning - this prevents the bananas from browning too much.
- Storage: Good for 1 day in the fridge.
Tried this recipe?Let us know how it was!