Crumbly biscuit base, gooey salted dulce de leche, sweet bananas, fluffy whipped cream and a sprinkle of dark chocolate. Looking for an indulgent make-ahead dessert? Then this is the one for you!
I’ve been wanting to make this pie for years but somehow always got scared of making the dulce de leche, afraid the can would explode and make a mess and holes in my kitchen ceiling, but after some research I realised I had nothing to be scared of! Next time I’ll make the sauce a bit thicker, but the flavour was amazing!
This is a great make ahead dessert, you just need to assemble all the elements when ready to serve. I made little miniature versions, but you could also make a whole pie. The cookie base can be made 2 days ahead of time and the dulce de leche will keep for 3 weeks in the fridge in a sealed jar.
Vegan or Non-Vegan Banoffee Pie
(3 votes, average: 4.33 out of 5)
Loading...Ingredients
- Dulce de Leche - option 1
- 1 can condensed milk (regular or rice or coconut to keep it vegan)
- Pinch of salt
- Dulce de Leche - option 2
- 1 can condensed milk (regular or rice or coconut to keep it vegan)
- 100 g unsalted butter (plant based butter if keeping it vegan)
- 100 g soft light brown sugar
- Pinch of salt
- The base
- 250 g digestive biscuits or graham crackers
- 100 g (un)salted butter, melted (plant based butter if keeping it vegan)
- The topping
- 3 just ripe bananas sliced into 5 mm slices
- 300 ml double cream (or a vegan version like coconut double cream, to be found at your local Asian super market)
- 1 tbsp powdered sugar (optional)
- 1 square dark chocolate
Instructions
Dulce de leche - option 1 (3 hours boiling but no real work + cooling time)
Bring a large pot of water to the boil and carefully add a closed tin of condensed milk (vegan or regular) to the water, making sure it’s covered by ± 4-5 cm of water.
Let simmer away on medium to low heat for 3 hours. Remove from the pan and let cool completely before opening.
Pour it into a jar and mix through some sea salt. This will keep for ± 3 weeks in a sealable jar in the fridge.
Dulce de leche - option 2 (15 minutes hands on + cooling tim)
Add all the ingredients into a heavy based pan and bring it to a soft simmer while you keep stirring.
Don't leave it unstirred or it will burn.
Let bubble away for 10-15 minutes until it's thickened enough to hold it's shape when dragging a wooden spoon through the caramel.
Let caramel cool completely.
The base
Line a 20 cm baking tin with baking paper or plastic wrap, you can also use individual bowls.
Add the cookies to a ziplock back and close it. Bash the cookies with a ladle or rolling pin until crumbled completely.
Mix the crumbled cookies with the melted butter. Press into the lined baking tin and let set in the fridge for at least an hour or up to 2 days in advance.
Ready to serve
Slice a banana into 5 mm slices.
Whip up your cream of choice, I used coconut whipped cream to keep it vegan, but regular cream is of course the classic dessert.
If you like, mix through some powdered sugar for sweetness, not too much.
Assemble in this order:
1. Cookie base
2. Dulce de leche
3. Banana
4. Cream
5. Some dark chocolate grated over the top
Notes
I prefer the 1st version of the dulce de leche. It's so easy to make and I love that it's just on ingredient (+ salt) and so full of flavour!
