Mary Berry’s Banoffee Pie is a deliciously indulgent dessert that combines a buttery biscuit base, rich caramel, fresh bananas, and a generous layer of whipped cream. This no-bake dessert is perfect for a special occasion or a sweet treat that’s easy to assemble. With a mix of creamy, sweet, and fruity flavors, it’s sure to impress everyone at the table.
What is Mary Berry’s Banoffee Pie?
Mary Berry’s Banoffee Pie is her take on the classic British dessert made with layers of digestive biscuits, caramel, and bananas, topped with whipped cream. True to Mary Berry’s style, this version keeps things simple while delivering rich, decadent flavors. The buttery biscuit base is complemented by the sweet, sticky caramel and fresh banana slices, making it a delightful combination of textures and tastes.
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Why You Should Try This Recipe
- No-bake dessert: Perfect for when you want an impressive dessert without needing to turn on the oven.
- Rich and creamy: The combination of caramel and whipped cream gives it an indulgent, creamy texture.
- Family-friendly: Kids and adults alike will love the blend of bananas, caramel, and cream.
- Quick to assemble: With just a few easy steps, it’s a great option when you’re short on time.
- Perfect for gatherings: This pie is ideal for parties, dinner events, or afternoon tea.
Ingredients Needed to Make Mary Berry’s Banoffee Pie
- Digestive biscuits: 200g, crushed into fine crumbs
- Unsalted butter: 100g, melted
- Condensed milk (caramel): 400g (store-bought or homemade)
- Bananas: 4 ripe, sliced
- Double cream: 300ml, whipped
- Dark chocolate (optional): Grated for decoration
Equipment
- 23cm (9-inch) loose-bottomed tart tin
- Food processor or rolling pin (to crush biscuits)
- Mixing bowls
- Spatula
- Whisk
Instructions to Make Mary Berry’s Banoffee Pie
Step 1: Make the Biscuit Base
- Crush the biscuits: Use a food processor or place the digestive biscuits in a plastic bag and crush them with a rolling pin until fine crumbs form.
- Mix with butter: Combine the biscuit crumbs with melted butter in a bowl and stir until fully combined.
- Press into the tin: Transfer the biscuit mixture into the base of a loose-bottomed tart tin and press it down firmly with the back of a spoon to create an even layer. Place in the fridge to set for 30 minutes.
Step 2: Prepare the Caramel Layer
- Spread the caramel: Once the biscuit base has set, spoon the caramel evenly over the base, spreading it out to cover the entire surface.
- Chill again: Place the tart back into the fridge for about 10-15 minutes to allow the caramel to firm up slightly.
Step 3: Add the Bananas
- Slice the bananas: Peel and slice the bananas into thin rounds.
- Layer the bananas: Arrange the banana slices over the caramel layer, covering the entire pie base.
Step 4: Whip the Cream and Decorate
- Whip the cream: In a mixing bowl, whisk the double cream until soft peaks form.
- Top the pie: Spoon the whipped cream over the bananas and smooth it out with a spatula.
- Optional decoration: Grate dark chocolate over the top of the whipped cream for an extra touch of elegance.
Step 5: Serve
- Chill before serving: Let the pie chill for at least 30 minutes before serving to allow all the flavors to meld together. Slice and serve cold for best results.
What Goes Well With Mary Berry’s Banoffee Pie?
- Hot coffee: A strong coffee balances the sweetness of the pie.
- Vanilla ice cream: For an extra indulgent treat, serve with a scoop of vanilla ice cream.
- Fresh berries: Raspberries or strawberries provide a fruity contrast to the richness of the pie.
- Caramel drizzle: Drizzle extra caramel sauce over the top for even more decadence.
- Chocolate shavings: A sprinkle of grated chocolate or cocoa powder adds visual appeal and a slight bitterness.
Expert Tips for Making the Best Banoffee Pie
- Use ripe bananas: Fully ripe bananas provide the best flavor and texture in the pie.
- Chill the base well: Ensure the biscuit base is firm before adding the caramel to prevent it from becoming soggy.
- Whip the cream gently: Be careful not to over-whip the cream, as it can become grainy. Soft peaks work best.
- Store-bought caramel is fine: To save time, you can use store-bought caramel, but homemade caramel will give an even richer flavor.
- Serve cold: Banoffee pie is best enjoyed chilled, so be sure to refrigerate it before serving.
Easy Variations of Mary Berry’s Banoffee Pie
- Gluten-free version: Use gluten-free biscuits for the base to make the pie suitable for those with gluten intolerance.
- Nutty base: Add crushed nuts to the biscuit base for extra texture and flavor.
- Peanut butter twist: Swirl some peanut butter into the caramel layer for a delicious peanut butter and banana combination.
- Chocolate base: Use chocolate digestive biscuits for a chocolatey twist on the classic base.
- Vegan version: Use dairy-free butter, coconut cream, and a plant-based caramel alternative to make this pie vegan-friendly.
Best Practices to Store Mary Berry’s Banoffee Pie
- Refrigeration: Store the pie in the fridge, covered with cling film, for up to 3 days. The cream may soften slightly, but it will still taste delicious.
- Avoid freezing: Due to the whipped cream and banana slices, Banoffee Pie does not freeze well and is best enjoyed fresh.
Best Practices to Reheat Mary Berry’s Banoffee Pie
Banoffee pie is not typically reheated as it is served chilled. For the best results, keep the pie in the refrigerator until ready to serve.
How Can I Make Banoffee Pie Healthier?
- Use reduced-fat cream: Opt for a lighter version of double cream to reduce the calorie content.
- Reduce sugar: Use less caramel or a reduced-sugar version to make it a bit lighter.
- Whole-grain biscuit base: Swap the digestive biscuits for a whole-grain or low-sugar biscuit option to add fiber.
- Lighten the topping: Use yogurt instead of whipped cream for a tangy, lighter topping.
Nutrition Value (per serving):
- Calories: 450 kcal
- Carbohydrates: 55g
- Protein: 4g
- Fat: 25g
- Fiber: 3g
FAQs
Can I make Mary Berry’s Banoffee Pie the day before?
Yes, Banoffee Pie can be made the day before. Simply prepare the biscuit base, caramel, and bananas, then top with whipped cream just before serving to keep the cream fresh and avoid sogginess.
How do I keep the bananas from browning in Banoffee Pie?
To prevent the bananas from browning, lightly coat them with lemon juice before layering them onto the caramel. Lemon juice helps slow the oxidation process while preserving its flavor.
Can I use ready-made caramel for the Banoffee Pie?
Yes, you can use ready-made caramel or dulce de leche for a quicker version of Banoffee Pie. It saves time without sacrificing the delicious taste.
Why is my Banoffee Pie base crumbly?
If the base is too crumbly, it may need more butter to bind the biscuit crumbs together. Ensure the mixture is well-combined and pressed firmly into the tin before chilling to achieve a sturdy base.
Final Words
Mary Berry’s Banoffee Pie is the perfect combination of creamy, sweet, and fruity, making it an ideal dessert for any occasion. This no-bake treat is incredibly easy to put together, yet impressive enough to wow your guests.
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Mary Berry Banoffee Pie
- Prep Time: 20
- Total Time: 20 minutes
- Yield: 8
- Category: Dessert
- Method: No-bake
- Cuisine: British
Description
Mary Berry’s Banoffee Pie is her take on the classic British dessert made with layers of digestive biscuits, caramel, and bananas, topped with whipped cream. True to Mary Berry’s style, this version keeps things simple while delivering rich, decadent flavors. The buttery biscuit base is complemented by the sweet, sticky caramel and fresh banana slices, making it a delightful combination of textures and tastes.
Ingredients
- Digestive biscuits: 200g, crushed into fine crumbs
- Unsalted butter: 100g, melted
- Condensed milk (caramel): 400g (store-bought or homemade)
- Bananas: 4 ripe, sliced
- Double cream: 300ml, whipped
- Dark chocolate (optional): Grated for decoration
Instructions
Step 1: Make the Biscuit Base
- Crush the biscuits: Use a food processor or place the digestive biscuits in a plastic bag and crush them with a rolling pin until fine crumbs form.
- Mix with butter: Combine the biscuit crumbs with melted butter in a bowl and stir until fully combined.
- Press into the tin: Transfer the biscuit mixture into the base of a loose-bottomed tart tin and press it down firmly with the back of a spoon to create an even layer. Place in the fridge to set for 30 minutes.
Step 2: Prepare the Caramel Layer
- Spread the caramel: Once the biscuit base has set, spoon the caramel evenly over the base, spreading it out to cover the entire surface.
- Chill again: Place the tart back into the fridge for about 10-15 minutes to allow the caramel to firm up slightly.
Step 3: Add the Bananas
- Slice the bananas: Peel and slice the bananas into thin rounds.
- Layer the bananas: Arrange the banana slices over the caramel layer, covering the entire pie base.
Step 4: Whip the Cream and Decorate
- Whip the cream: In a mixing bowl, whisk the double cream until soft peaks form.
- Top the pie: Spoon the whipped cream over the bananas and smooth it out with a spatula.
- Optional decoration: Grate dark chocolate over the top of the whipped cream for an extra touch of elegance.
Step 5: Serve
- Chill before serving: Let the pie chill for at least 30 minutes before serving to allow all the flavors to meld together. Slice and serve cold for best results.
