Banoffee Pie

A buttery, crunchy biscuit base topped with a thick layer of smooth toffee. Fresh banana slices provide a soft texture beneath a dome of stiff whipped cream and a dusting of bitter cocoa.

• Prep time: 30 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 930
• Protein: 14 g
• Carbs: 109 g
• Fat: 46 g

Ingredients

• 166.7 g Brioche crispbread ( crushed into crumbs )
• 66.7 g Minimum butter sweet ( melted )
• 266.7 g Milk jam ( room temperature )
• 2 piece Banana (peeled) ( sliced )
• 200 ml Liquid cream ( very cold )
• 20 g White sugar ( fine )
• 0.7 tbsp Unsweetened cocoa powder ( for garnish )
• 166.7 g Digestive biscuits ( crushed into crumbs )

Instructions

1. Base preparation

   Crush the rusks and digestive biscuits into coarse crumbs using a rolling pin. Mix with the melted butter until it reaches a wet sand texture. Press firmly into the bottom of a removable-bottom tin. Place in the fridge to set.

2. Toffee topping

   Spread the dulce de leche over the cold biscuit base. The layer should be even and cover the entire bottom without overflowing the edges of the tin.

3. Slicing the fruit

   Cut the bananas into regular 5mm slices. Arrange them in a tight rosette pattern over the caramel. The fruit should cover the entire surface to ensure creaminess in every bite.

4. Whipping the cream

   Whip the cold heavy cream with the sugar. Whisk until the cream is firm and forms stiff peaks.

5. Finishing touches

   Cover the bananas with the whipped cream, forming irregular mounds. Dust with cocoa powder through a fine sieve for a sharp contrast.

Chef's tips

• Use a springform pan for clean removal without breaking the crust.
• The cream must be at least 30% fat to whip and hold properly.
• Slice the bananas only at the last moment to prevent oxidation and loss of firmness.

Storage

Keep for up to 24 hours in the refrigerator. The base will eventually soften from contact with the toffee.