Classic Banoffee Pie

If I ever had to make a top ten list with my favorite desserts, I would include on top my Tiramisu ;) and somewhere in the middle I would add the cheesecake, cannoli a la siciliana and of course the banoffee pie.
While I am trying to decide for the order, let's discover together a pie that is very popular and if you have never tried before, this is the moment to go ...
Banoffee stands for banana+toffee (caramel cream) and it's a pie that was invented or better evolved (as all recipes do) in the 70's, the period that all marvels have been born (like me :))))
There is lot's of discussion about what is the best way to do it on the web, especially concerning the toffee part that is called also "dulce con leche" or "confiture de lait" in french and you can get it even ready made at the supermarket! This is my favorite article that discusses about it.
Have I persuade you ? Let's go then!


Ingredients
Base:
100gr butter
250gr digestive biscuits, crushed
2 bananas, sliced
Toffee/caramel: (you can instead buy the ready-made one!)
100gr butter
100gr dark brown sugar
397gr can condensed milk (e.g., Nestle)
Topping:
300ml carton whipping cream (whipped)
cocoa powder to sprinkle
bananas to decorate (optional)
 
Instructions

1. Prepare the Biscuit Base:
   Mix crushed biscuits with melted butter until combined. Press the mixture into the base of a 20 cm loose-bottom cake tin to form an even crust. Chill in the refrigerator.

2. Add Banana Layer:
   Arrange the banana slices evenly over the chilled base.

3. Prepare the Toffee:
   In a large non-stick saucepan, melt the butter over medium heat. Add the brown sugar and stir until dissolved. Pour in the condensed milk and cook for about 1 minute, stirring constantly, until the mixture thickens into a smooth caramel.

4. Assemble the Pie:
   Spread the warm toffee over the bananas. Refrigerate for about 1 hour until set.

5. Add Whipped Cream:
   Whip the cream until soft peaks form, then spread it evenly over the chilled caramel layer.

6. Chill & Serve:
   Refrigerate for several hours before serving. Dust with cocoa powder or grated chocolate and decorate with extra banana slices if desired.

Serving Tips & Variations

• Use ripe bananas for the best flavor.
• Ready-made dulce de leche works well if you want a faster version.
• Chill well before serving so the layers hold together nicely.
• Store covered in the refrigerator up to 2 days.

  

 I am sure that you will die for it!