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Banoffee Pie No Bake | Easy Caramel Banana Dessert - Simple, Creamy, Crowd-Pleasing

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the crust:
  • 250 g (about 8–9 oz) digestive biscuits or graham crackers, crushed finely
  • 100 g (7 tbsp) unsalted butter, melted
  • 1 tbsp light brown sugar (optional, for extra bite)
  • Pinch of salt
  • For the filling:
  • 1 can (about 400 g/14 oz) dulce de leche or thick caramel sauce
  • 3–4 ripe but firm bananas, sliced
  • For the topping:
  • 300 ml (1 1/4 cups) cold heavy cream or double cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • Dark chocolate shavings or cocoa powder for garnish (optional)

Method
 

  1. Make the crust: Combine crushed biscuits, melted butter, brown sugar, and salt in a bowl. Mix until it resembles wet sand.
  2. Press into pan: Firmly press the mixture into the base and up the sides of a 9-inch (23 cm) pie dish or tart tin. Use the bottom of a glass to compact it well.
  3. Chill: Refrigerate the crust for at least 20–30 minutes to set. This prevents crumbling when slicing.
  4. Add caramel: Spoon the dulce de leche over the chilled crust. Spread into an even layer. If too thick, warm it slightly until spreadable, but don’t make it hot.
  5. Layer bananas: Slice bananas just before using. Arrange in a generous, even layer over the caramel. Add a second layer if you like it extra banana-forward.
  6. Whip the cream: In a cold bowl, whip cream with powdered sugar and vanilla until soft peaks form. Don’t overbeat—aim for smooth, pillowy texture.
  7. Top and garnish: Spread or pipe the whipped cream over the bananas. Finish with chocolate shavings or a dusting of cocoa for contrast.
  8. Chill again: Refrigerate for 1–2 hours before serving. This helps the layers settle and slices hold their shape.
  9. Serve: Use a sharp knife to slice. Wipe the blade between cuts for clean portions.