Description
This no-bake banoffee pie is pure indulgence in dessert form. A buttery cookie base supports layers of fresh banana, silky homemade caramel, and a cloud of lightly sweetened whipped cream. It’s rich, smooth, and surprisingly simple to pull together—no oven required.
Ingredients
Scale
Bananas
- 3 ripe bananas, sliced (use half for layering, half for topping)
Shortbread Base
- 2 cups finely crushed shortbread cookies
- 6 tablespoons melted salted butter
Caramel Toffee Layer
- ¼ cup unsalted butter
- ¼ cup packed brown sugar
- 1 (14-ounce) can sweetened condensed milk
Whipped Cream Topping
- 1 cup cold heavy cream
- 2 tablespoons powdered sugar
Instructions
- Prepare the Pan: Line the base of an 8-inch springform pan with parchment paper, then lightly coat with nonstick spray. This makes releasing the pie effortless later.
- Make the Cookie Crust: Mix the crushed shortbread with melted butter until evenly moistened. Press the mixture firmly into the bottom of the pan and slightly up the sides. Use the bottom of a glass to compact it well. Set aside.
- Cook the Toffee: Place butter and brown sugar in a saucepan over low heat. Stir gently until melted and smooth. Pour in the condensed milk and raise the heat slightly. Continue stirring as the mixture simmers gently, thickening into a deep golden caramel—this takes about 15–18 minutes. Remove from heat and let it cool briefly.
- Whip the Cream: Using a mixer or whisk, beat the cold heavy cream until it begins to hold its shape. Add powdered sugar and continue whipping until firm peaks form. Chill until ready to use.
- Assemble the Pie: Arrange half of the banana slices over the crust. Spoon the warm toffee evenly on top. Add the remaining bananas, then spread the whipped cream over everything in a thick, even layer.
- Chill and Serve: Refrigerate the pie for at least 1 hour, or until fully set. Slice while cold and finish with extra cookie crumbs if desired.
- Prep Time: 25 minutes
- Category: Desserts
Nutrition
- Serving Size: 1 slice
- Calories: 634 kcal