Quick Recipe Version (TL;DR)
Quick Ingredients
- 300 g digestive biscuits (about 10.5 oz), crushed
- 120 g unsalted butter (1/2 cup), melted
- Pinch fine sea salt
- 380 g dulce de leche (1 1/4 cups), stirred smooth
- 3 medium ripe bananas
- 1 tbsp fresh lemon juice
- 360 ml heavy cream (1 1/2 cups), cold
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 30 g dark chocolate (1 oz), for shavings
Do This
- 1) Mix crust: Combine crushed biscuits, melted butter, and salt. Press firmly into a 9-inch (23 cm) pie dish.
- 2) Chill crust: Refrigerate 15 minutes to set.
- 3) Caramel layer: Spread dulce de leche evenly into crust; chill 15 minutes.
- 4) Bananas: Slice bananas 1/4-inch thick; toss with lemon juice. Arrange over caramel.
- 5) Whipped cream: Beat cream, powdered sugar, and vanilla to soft peaks (2–3 minutes). Spoon over bananas.
- 6) Finish: Shave dark chocolate over the top; chill 30 minutes. Slice with a warm, dry knife and serve.
Why You’ll Love This Recipe
- No-bake ease with bakery-level results.
- Balanced layers: buttery crunch, silky caramel, fresh banana, cloud-like cream.
- Lightly sweet, not cloying—thanks to soft peaks and a pinch of salt.
- Make-ahead friendly and reliably crowd-pleasing.
Grocery List
- Produce: 3 medium ripe bananas, 1 lemon
- Dairy: Unsalted butter, heavy cream, (optional if DIY) 1 can sweetened condensed milk
- Pantry: Digestive biscuits (or graham crackers), dulce de leche, powdered sugar, vanilla extract, dark chocolate, fine sea salt
Full Ingredients
Biscuit Base
- 300 g digestive biscuits (about 10.5 oz; or graham crackers), finely crushed
- 120 g unsalted butter (1/2 cup), melted
- 1/4 tsp fine sea salt
Dulce de Leche Layer
- 380 g dulce de leche (1 1/4 cups), stirred until silky
- Optional, to make your own: 1 can (14 oz; 397 g) sweetened condensed milk
Banana, Cream, and Finish
- 3 medium ripe bananas (yellow with light speckles)
- 1 tbsp freshly squeezed lemon juice
- 360 ml heavy cream (1 1/2 cups), well chilled
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 30 g dark chocolate (1 oz; 60–70% cocoa), for shavings
Step-by-Step Instructions
Step 1: Prep the pan and make the crumb base
Lightly butter a 9-inch (23 cm) pie dish. In a bowl, combine the crushed digestive biscuits, melted butter, and sea salt until the mixture resembles damp sand and holds together when pinched.
Step 2: Press and set the crust
Tip the crumbs into the pie dish. Press firmly and evenly across the base and up the sides using the bottom of a measuring cup or glass. Refrigerate for 15 minutes to set.
Step 3: Optional—Make dulce de leche (oven method)
If not using store-bought dulce de leche, heat the oven to 425°F (220°C). Pour 1 can (14 oz; 397 g) sweetened condensed milk into an 8-inch (20 cm) baking dish. Cover tightly with foil and set the dish inside a larger roasting pan. Add hot water to the roasting pan until it reaches halfway up the sides of the smaller dish. Bake for 60–75 minutes, until deep caramel in color. Whisk smooth and cool for 15 minutes before using. Do not heat unopened cans.
Step 4: Spread the caramel layer
Stir 380 g (1 1/4 cups) dulce de leche until silky and spread it evenly over the chilled crust, leaving a tiny gap at the rim to prevent overflow. Refrigerate 15 minutes to slightly firm the caramel.
Step 5: Slice and layer the bananas
Slice bananas into 1/4-inch (6 mm) coins. Toss gently with the lemon juice to slow browning. Arrange the slices in an even layer over the caramel, overlapping slightly so every bite gets banana.
Step 6: Whip the cream to soft peaks
In a chilled bowl, beat the cold heavy cream with powdered sugar and vanilla on medium speed until soft, floppy peaks form, 2–3 minutes. Do not overwhip; you want it billowy and spoonable. Spoon the cream over the bananas and swirl it casually to create soft waves.
Step 7: Finish with chocolate and chill
Use a vegetable peeler to shave dark chocolate directly over the cream. Refrigerate the pie for 30 minutes to set before slicing. For clean slices, dip a sharp knife in hot water, wipe dry, and cut, repeating between slices. Serve the same day for the freshest bananas.
Pro Tips
- Weigh the crust: 300 g crumbs to 120 g butter is the sweet-spot for a crisp yet sliceable base.
- Smooth caramel spreads easier: If stiff, warm dulce de leche in a microwave-safe bowl for 10–15 seconds, then stir.
- Bananas first, then cream: Burying bananas under the cream slows browning and keeps them plush.
- Soft peaks matter: Loosely whipped cream keeps the pie light and prevents squeezing out the layers when sliced.
- Make chocolate curls: A room-temperature bar and a peeler held at a shallow angle produce delicate, fluttery shavings.
Variations
- Chocolate biscuit base: Swap in chocolate digestives or Oreos (no filling removed). If using Oreos, reduce butter to 90 g.
- Espresso banoffee: Stir 1 tsp instant espresso powder into the dulce de leche, or 1/2 tsp into the cream.
- Nutty crunch: Fold 1/3 cup finely chopped toasted pecans or hazelnuts into the biscuit crumbs before pressing.
Storage & Make-Ahead
The crust can be made and chilled, covered, up to 2 days ahead. Store-bought or homemade dulce de leche keeps 1 week refrigerated; warm gently to loosen before spreading. Assemble the pie up to 6–8 hours before serving, keeping it refrigerated. Bananas are best the day of; if assembling earlier, add a thin caramel layer on top of bananas to seal, or slice and add a few fresh banana coins just before serving. Leftovers keep 1 day refrigerated; the crust will soften slightly.
Nutrition (per serving)
Approximate values for 1 of 10 slices: 525 calories; 32 g fat; 63 g carbohydrates; 6 g protein; 2 g fiber; 200 mg sodium. Values will vary with brands and exact amounts.
