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Decadent No-Bake Banoffee Pie with Toffee, Bananas, and Whipped Cream Recipe

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3.8 from 13 reviews

Banoffee Pie is a rich and decadent no-bake dessert featuring a buttery shortbread crust, layers of sliced bananas, a luscious homemade toffee sauce, and a fluffy whipped cream topping. Perfectly chilled to meld the flavors and create a creamy, caramel banana treat.

  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings

Ingredients

Shortbread Crust

  • 2 cups shortbread crumbs
  • 6 tablespoons salted butter, melted

Bananas

  • 3 medium bananas, sliced into rounds, divided

Toffee Filling

  • ¼ cup (½ stick / 57 g) unsalted butter
  • ¼ cup brown sugar, packed
  • 1 can (14 ounces) sweetened condensed milk

Whipped Cream

  • 1 cup (238 g) heavy whipping cream
  • 2 tablespoons confectioners’ sugar

Instructions

  1. Prepare the Pan: Spray an 8-inch springform pan with nonstick cooking spray and line the bottom with parchment paper for easy removal.
  2. Make the Shortbread Crust: In a bowl, mix together the shortbread crumbs and melted butter using a fork until combined. Press this mixture firmly into the bottom and halfway up the sides of the prepared springform pan. Set aside while you prepare the filling.
  3. Prepare the Toffee Filling: In a medium saucepan over low heat, melt the unsalted butter with the brown sugar, stirring until the sugar dissolves. Add the sweetened condensed milk, then increase heat to medium-low and bring to a low simmer. Stir continuously for 16 to 18 minutes until the mixture thickens and turns a rich golden caramel color. Remove from heat and set aside to cool slightly.
  4. Whip the Cream: Using a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks are about to form, about 1.5 minutes. Add confectioners’ sugar and continue whipping until stiff peaks form. Be careful not to overbeat.
  5. Assemble the Pie: Layer half of the banana slices evenly over the shortbread crust. Pour the warm toffee sauce evenly over the bananas. Add the remaining banana slices on top of the caramel layer. Carefully spread the whipped cream over the bananas and toffee, creating a smooth topping.
  6. Chill: Cover the pie and refrigerate for at least 1 hour, or up to overnight, to allow the flavors to meld and the filling to set properly.
  7. Serve: Once chilled, release the springform pan sides. Sprinkle extra shortbread crumbs on top for garnish and serve the pie cold for the best taste and texture.

Notes

  • This is a no-bake pie, so no oven is required.
  • For a firmer crust, chill the crust before adding the filling.
  • Use ripe but firm bananas to prevent mushiness.
  • Stir the toffee mixture continuously to avoid burning or sticking.
  • For easier slicing, chill the pie thoroughly before serving.
  • Extra shortbread crumbs on top add a nice texture contrast when serving.
  • Author: Maya
  • Prep Time: 25 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: British

Find it online: https://recipeteach.com/decadent-no-bake-banoffee-pie-with-toffee-bananas-and-whipped-cream-recipe/