Easy No Bake Banana Banoffee Pie Recipe | HappyFoods
Another fantastic thing about this recipe is that you can tweak it and make it your own very easily. Add more biscuits or bananas, decrease the amount of cream, pour some melted chocolate over. It’s up to you and your taste buds so have fun!
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1 Can Dulce de Leche (or homemade caramel) –
250g/8.8oz Digestive Biscuits –
100g/3.5oz Butter, melted (or 1/2 cup melted butter)
270 ml/10 fl oz Whipping/Double Cream
2 Tablespoons Icing Sugar (optional) –
Chocolate to garnish (optional) –
Melt the butter. Crush the biscuits into crumbs using a food processor. Pour over the melted butter and mix until well combined.
Line the bottom and sides of a round cake tin with baking paper (if you don’t know how to line cake tins with baking paper, watch our video: How to Prepare Cake Tins/Cake Pans ) and throw 2/3 of the biscuit mix in. Spread the mix evenly around. Now cut a circle out of the baking paper (roughly the size of your cake tin) and place it over the biscuit crumbs. Using both hands press down, hard. Keep pressing until you create an even base. Now discard the baking paper. Add biscuit crumbs along the cake tin sides and using a spoon, create a “wall”.
Refrigerate for 30 minutes.
Meanwhile: Pour 1/2 of the Dulce de Leche into a sauce pan. Boil for 5 minutes, stirring constantly. This will help the sauce thicken (You can also use homemade caramel sauce, if you prefer). Let it cool for a while.
Spread it over the chilled biscuit base.
Use the other half of Dulce de Leche to spread over the thick layer (If you prefer to have thick center only, boil the whole can content). Cover with banana slices.
Pour chilled cream into a chilled bowl (this will help you whip the cream), add icing sugar and whip until stiff. Spread the cream over the banana layer and place in the fridge for 30-60 minutes.
Finish it off with some chocolate shavings.
You may also like:
Chocolate Biscuit Cake Recipe ►
No Bake Biscuit Cake with Pudding ►
Simple Orange Loaf Cake ►
Get inspired ►
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