Mini Banoffee Pies
These banoffee pies are effortlessly made and you can assemble them within minutes. It is a combination of thickened condensed milk with bananas that makes them super indulgent. These mini pies are topped with unsweetened homemade whipped cream and salted peanuts that balance out the sweetness of caramel.
Banoffee is an incredible combination of bananas and toffee, and these are a must-make. I used six 4” (10 cm) tart tins for mini pies but alternatively a 9” tart tin can be used to make one pie.
- 100 grams butter (melted)
- 250 grams digestive biscuits
- 400 grams dulce de leche (1 can)
- 2-3 bananas (sliced)
- 200 milliliters heavy whipping cream
- 2-3 tablespoons icing sugar (optional)
- chocolate shavings
- salted peanuts (optional)
- Step 1:
Put digestive biscuits in a food processor and blitz them until fine crumbs. Alternatively, you can place the biscuits in a zip lock bag and crush them using a rolling pin or kitchen hammer.
- Step 2:
Transfer crushed biscuits to a bowl and add melted butter. Mix well until the mixture is combined completely.
- Step 3:
Divide the butter and biscuits mixture into six 4” (10 cm) tart tins with removable bottom. Press it down using the back of a heavy glass or measuring cup to get a flat even surface
- Step 4:
Bake the biscuit crust at 180C for 20 minutes. Allow it to cool completely before pouring caramel. Alternatively, you can chill the biscuit crust in the refrigerator for 30 minutes.
- Step 5:
Lightly beat the caramel to loosen and fill each tart tin with caramel. Spread it out evenly using a knife
- Step 6:
Gently push the sliced bananas on top of the caramel and pop these pies in the refrigerator to chill.
- Step 7:
While the pies are chilling in the refrigerator, take a clean bowl and whip cream until stiff peaks form. You can add icing sugar at this point if you are using it.
- Step 8:
Spoon a dollop of whipped cream on each pie. Grate some chocolate over cream and garnish with salted peanuts. Refrigerate it for 2-3 hours before serving.
How to make your own dulce de leche?
Dulce de leche is a thick sauce that is made with sweetened condensed milk. There are multiple ways to make your own homemade dulce de leche and I find the stovetop boiling method to be the easiest and simplest.
Remove the label from a sealed can and wash it with soap and water. Take a large pot of water and place the can into it. Make sure the can is completely submerged in water with 1 inch of water. Bring water to a boil and then reduce the heat. Simmer the can of condensed milk for 3 and a half to 4 hours. Keep adding water to the pot so that the can remains completely submerged in water. Take the can out of the pot using a pair of tongs and let it cool completely before opening it.
Substitutes:
- Homemade dulce de leche can be substituted with store-bought tin.
- Salted peanuts are optional for topping and they can be substituted with walnuts, almonds, or any nuts of your choice.
- You can dust it with cocoa powder instead of garnishing pies with chocolate shavings.
- I used six 4” tart tins with removable bottom for this recipe. Alternatively, you can use one 9” tart tin to make one large pie.
- Digestive biscuits can be substituted with graham crackers or ginger biscuits.
- This recipe uses butter-based biscuit crust, but a store-bought or homemade short crust pastry is a great option too.