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Sliced banoffee pie on a white plate showing crumbly crust, toffee, banana layers and coffee cream, on marble

Banoffee Pie with Coffee Whipped Cream and Dulce de Leche

A butter-biscuit crust holds dulce de leche, sliced bananas, and espresso whipped cream. Chill 3 hours and cut into 8 slices.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 4 hours 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: British
Calories: 267
Ingredients Method Notes

Ingredients
  

Crust
  • 250 g digestive biscuits finely crushed
  • 115 g unsalted butter melted
Filling
  • 400 g dulce de leche thick, spoonable
  • 1/4 tsp flaky sea salt
  • 3 ripe bananas medium (about 350 g peeled); yellow with a few freckles, sliced 5 mm thick
  • 1 tsp lemon juice
Coffee cream and topping
  • 2 tsp instant espresso powder
  • 1 tbsp hot water
  • 300 ml heavy cream cold
  • 2 tbsp powdered sugar (15 g)
  • 30 g dark chocolate grated
  • 1 tsp cocoa powder for dusting

Method
 

  1. Heat the oven to 175 C / 350 F. Blitz the biscuits in a food processor to fine crumbs, or crush them in a zip bag with a rolling pin. Stir in the melted butter until the mixture looks like wet sand, then press it firmly over the base and 3 cm up the sides of a 23 cm / 9-inch springform pan, using the flat base of a glass.
  2. Bake the crust for 10 minutes, until the edges darken slightly and smell toasty. While it bakes, dissolve the espresso powder in 1 tbsp hot water in a small cup and leave it to cool. Set the pan on a rack and cool the crust completely, about 30 minutes.
  3. Stir the dulce de leche with the flaky salt for about a minute until loose, then spread it in an even layer over the cooled crust with an offset spatula. Toss the banana slices with the lemon juice and arrange them in overlapping circles over the toffee, pressing lightly. Choose firm yellow bananas, since brown-spotted ones turn slimy and leak into the toffee.
  4. Whip the cold cream, powdered sugar, and cooled coffee in a 2.5-liter / 2.5-quart bowl with an electric mixer on medium-high for 2 to 3 minutes, until medium peaks form and the tip folds over slightly. Spread it over the bananas, sealing it to the crust edge so no banana shows.
  5. Chill the pie uncovered in the fridge for 3 hours, until the toffee is firm and the cream is set. Run a thin knife around the edge and release the springform ring. Scatter the grated chocolate, dust with cocoa, and cut 8 slices with a knife warmed under hot water and wiped dry.

Notes

  • Cool the crust fully before spreading toffee so the layers stay distinct.
  • Choose yellow bananas with a few freckles, never brown-spotted ones.
  • Whip the cream cold in a cold bowl and stop at medium peaks.
  • Chill the full 3 hours before releasing the springform ring for clean slices.