Pin A luscious twist on the classic banoffee pie featuring buttery caramelized apples layered with rich toffee ripe bananas and billows of whipped cream atop a crunchy biscuit base.
I first made this pie for a holiday gathering and everyone was amazed at how the caramelized apples perfectly balanced the rich toffee and bananas. The biscuit base makes every bite extra satisfying and the whipped cream topping is irresistible.
Ingredients
- Biscuit Base: 250 g digestive biscuits (or graham crackers) 100 g unsalted butter melted
- Caramel Toffee Layer: 1 can (397 g) sweetened condensed milk 50 g unsalted butter 50 g light brown sugar
- Caramelized Apples: 2 large apples (such as Granny Smith or Braeburn) peeled cored and sliced 30 g unsalted butter 2 tbsp light brown sugar 1/2 tsp ground cinnamon Pinch of salt
- Filling & Toppings: 2 ripe bananas sliced 300 ml heavy cream cold 2 tbsp icing sugar 1 tsp vanilla extract Dark chocolate shavings (optional) Extra caramel sauce (optional)
Instructions
- Prepare the Biscuit Base:
- Crush the biscuits into fine crumbs. Mix with melted butter until combined. Press into the base and sides of a 23 cm (9-inch) springform or pie tin. Chill in the fridge for at least 30 minutes.
- Make the Caramel Toffee:
- In a saucepan melt butter and sugar over low heat. Add condensed milk and stir constantly. Increase heat to medium and cook for 5&ndash7 minutes stirring until thick and golden. Pour over the chilled biscuit base and smooth. Chill for at least 30 minutes.
- Caramelize the Apples:
- In a skillet melt butter over medium heat. Add apple slices brown sugar cinnamon and salt. Cook stirring for 8&ndash10 minutes until apples are soft and caramelized. Cool completely.
- Assemble the Pie:
- Arrange caramelized apples evenly over the toffee layer. Top with sliced bananas.
- Whip the Cream:
- Whip heavy cream with icing sugar and vanilla until soft peaks form. Spread or pipe over the fruit.
- Garnish and Serve:
- Sprinkle with chocolate shavings and drizzle with extra caramel sauce if desired. Chill for at least 1 hour before serving for clean slices.
Pin My family loves gathering in the kitchen to help with assembling the layers making it a fun tradition during special occasions. Even the kids enjoy topping the pie with chocolate shavings and extra caramel sauce!
Required Tools
23 cm (9-inch) springform or pie tin mixing bowls saucepan skillet electric mixer or whisk spatula
Nutritional Information (per serving)
Calories: 520 Total Fat: 29 g Carbohydrates: 62 g Protein: 5 g
Notes
For extra crunch chopped toasted pecans can be added between layers. Store-bought dulce de leche works as a shortcut and pairing this pie with coffee or Moscato elevates the dessert experience.
Pin This caramel apple banoffee pie will steal the spotlight at any gathering and is worth every moment spent in the kitchen.
Recipe Q&A
- → Which apples work best for caramelizing?
Tart apples like Granny Smith or Braeburn hold their shape when caramelized and provide a bright flavor balance.
- → Can I use store-bought caramel?
Absolutely. Dulce de leche or thick caramel sauce can be substituted for homemade toffee to save time.
- → How do I achieve soft peaks in cream?
Chill the cream, bowl, and beaters, then whip until the cream holds gentle, rounded peaks but isn’t stiff.
- → What can I add for extra crunch?
Chopped toasted pecans between the layers add texture and nutty flavor to each bite.
- → What is the best way to serve clean slices?
Chilling for an hour before slicing helps the pie set, ensuring neat portions that hold together beautifully.
- → Is this dessert vegetarian?
Yes, all ingredients are suitable for vegetarian diets, but always verify labels for hidden animal products.