- Egg free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Vegetarian
A modern twist on the classic banoffee pie, this no-bake version has a whipped mascarpone filling and a whisky caramel topping.
- Serves12
- Cook time5 minutes
- Prep time20 minutes, + 30 mins chilling time
Ingredients
- 200g digestive biscuits, broken
- 1/3 cup (45g) Coles Salted Peanuts
- 1/2 tsp ground cinnamon
- 100g butter, melted
- 500g mascarpone
- 1/2 cup (125ml) thickened cream
- 1/3 cup (75g) brown sugar
- 1 1/2 tbs bourbon whisky (optional)
- 3 large bananas, thinly sliced
Maple caramel
- 1/4 cup (60ml) maple syrup
- 20g butter, chopped
- 1/2 tsp sea salt flakes
- 1 tbs bourbon whisky (optional)
- 2 1/2 tbs thickened cream
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make maple caramel, cook maple syrup in a small saucepan over high heat for 2-3 mins or until the syrup thickens slightly. Remove from heat. Add the butter and salt and stir until butter melts. Add the whisky and cream and stir to combine. Transfer to a bowl and place in the fridge to chill.
Step 2
Grease a 22cm (base measurement) fluted tart tin with a removable base and line the base with baking paper. Place the biscuit, peanuts and cinnamon in a food processor. Process until finely crushed. Add the butter and process until combined. Spoon into the prepared pan and use a flat-bottomed round glass to spread and press the biscuit mixture over the base and side of the tin. Place in the fridge for 30 mins to chill.
Step 3
Use an electric mixer to whisk the mascarpone, cream, sugar and whisky, if using, in a bowl until firm peaks form.
Step 4
Transfer biscuit base to a plate. Spoon half the mascarpone mixture into the base. Top with half the banana. Repeat with the remaining mascarpone mixture and remaining banana. Drizzle with maple caramel to serve.
Recipe tip
COOK. STORE. SAVE.
Clever storage: Store bananas in a cool dark place to prevent them from over-ripening and turning brown. You can also store them in the fridge – the skin will darken and brown, but the inside flesh will remain fresh.
Banana cream pie recipe
Banana caramel cream pie – also known as banoffee pie – is a spectacular dessert and surprisingly easy to make, once you have the right recipe. A modern twist on the classic banoffee pie, this no-bake version has a whipped mascarpone filling and a whisky caramel topping. Indulgent, but with the perfect combination of flavours (banana and cream are just made for each other), which makes it popular with people of all ages and taste preferences.
What is banoffee pie?
What is in a banoffee pie? This dessert originated in the UK and is traditionally made from bananas, whipped cream and a thick caramel sauce (originally made from condensed milk) on a biscuit base. Variations can include chocolate biscuits in the base, or swirls of chocolate in the caramel sauce.
How to make banoffee pie
When it comes to preparing this banoffee pie with biscuit base, the delicious no-bake crust is easy to make, especially if you have a food processor. It helps to combine the biscuits, peanuts and melted butter quickly and evenly. We recommend using a flat-bottomed round glass to spread and press the biscuit mixture over the base and side of the tin.
Preparing the filling
When making the caramel for a banoffee pie recipe, we have added bourbon and maple syrup to create a richer flavour. To make the caramel the best consistency, cook maple syrup over high heat for 2-3 minutes or until the syrup thickens slightly. It should be still of pouring consistency, but be a thicker stream. Chilling the syrup will help to thicken it further.
Tips for making the cream
Our twist on a banana cream pie recipe uses mascarpone in the cream topping, which makes for a fluffier topping. The key to correctly assembling the banana, caramel and cream is to ensure all ingredients are chilled before layering, as this will make for easier handling.
How to serve banoffee pie
The best way to serve banoffee pie is to keep it chilled until ready to eat – this will make cutting it easier. You can serve it topped with a drizzle of caramel sauce, or even grated chocolate and sliced banana.
Alcohol-free options
We think the bourbon adds a nice kick and rich flavour, but it is optional, especially if you have younger family members. You can leave it out altogether in this banoffee recipe or replace it with chocolate syrup.
Love this recipe?
Serve this deliciously indulgent pie showcasing the famous banoffee flavour with an equally luscious drink like our whipped hot chocolate. You could also continue the banana theme and use up any leftover fruit by whipping up this classic banana bread recipe, or this vegan banana and caramel tart, which will hit the spot for those looking for a plant-based dessert option.
FAQs
Banana cream pie with maple caramel
- Serves12
- Cook time5 minutes
- Prep time20 minutes, + 30 mins chilling time
Ingredients
- 200g digestive biscuits, broken
- 1/3 cup (45g) Coles Salted Peanuts
- 1/2 tsp ground cinnamon
- 100g butter, melted
- 500g mascarpone
- 1/2 cup (125ml) thickened cream
- 1/3 cup (75g) brown sugar
- 1 1/2 tbs bourbon whisky (optional)
- 3 large bananas, thinly sliced
Maple caramel
- 1/4 cup (60ml) maple syrup
- 20g butter, chopped
- 1/2 tsp sea salt flakes
- 1 tbs bourbon whisky (optional)
- 2 1/2 tbs thickened cream
Description
A modern twist on the classic banoffee pie, this no-bake version has a whipped mascarpone filling and a whisky caramel topping.
Method
Step 1
To make maple caramel, cook maple syrup in a small saucepan over high heat for 2-3 mins or until the syrup thickens slightly. Remove from heat. Add the butter and salt and stir until butter melts. Add the whisky and cream and stir to combine. Transfer to a bowl and place in the fridge to chill.
Step 2
Grease a 22cm (base measurement) fluted tart tin with a removable base and line the base with baking paper. Place the biscuit, peanuts and cinnamon in a food processor. Process until finely crushed. Add the butter and process until combined. Spoon into the prepared pan and use a flat-bottomed round glass to spread and press the biscuit mixture over the base and side of the tin. Place in the fridge for 30 mins to chill.
Step 3
Use an electric mixer to whisk the mascarpone, cream, sugar and whisky, if using, in a bowl until firm peaks form.
Step 4
Transfer biscuit base to a plate. Spoon half the mascarpone mixture into the base. Top with half the banana. Repeat with the remaining mascarpone mixture and remaining banana. Drizzle with maple caramel to serve.