Description
A decadent dessert with layers of creamy toffee, bananas, and whipped cream atop a crunchy biscuit base. Perfect for any occasion!
Ingredients
- 1 1/2 cups digestive biscuits (or graham crackers), crushed
- 1/4 cup melted butter
- 1 can (14 oz) sweetened condensed milk
- 2 tablespoons butter
- 1 tablespoon brown sugar
- 3 ripe bananas, sliced
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Chocolate shavings or cocoa powder for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the crushed digestive biscuits and melted butter until well combined. Press the mixture into the base of a 9-inch pie pan to form a crust. Bake for 10 minutes, then remove and let cool.
- In a saucepan, combine the sweetened condensed milk, butter, and brown sugar. Heat over medium-low heat, stirring constantly, until the mixture thickens to a caramel-like consistency (about 10–12 minutes). Remove from heat and let cool slightly.
- Pour the caramel toffee mixture over the cooled biscuit crust and spread evenly.
- Arrange the sliced bananas over the toffee layer.
- Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread the whipped cream over the bananas.
- Garnish with chocolate shavings or a light dusting of cocoa powder, if desired.
- Chill the pie in the fridge for at least 2 hours before serving.
Notes
- Make sure to stir the toffee constantly to prevent burning.
- Use ripe but firm bananas for best texture and flavor.
- This pie is best served chilled and consumed within 2 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: No-Bake, Stove-Top, Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 28g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
