Banoffee Pie
A British no-bake dessert made by layering banana, condensed milk, and fluffy whipped cream over a crushed digestive-biscuit base, then dusting the top with cocoa powder. Since you simply stack the ingredients without an oven, anyone can make it with ease.
Ingredients
Main
- Digestive biscuits (or whole-wheat crackers)7
- Peanut butter1–2 tbsp
- Banana1
- Castella sponge cake1
- Sweetened condensed milkAs needed
- Cocoa powderA little
Cream
- Heavy creamAbout 2 cups
- Sugar10% of the cream (if using dairy cream)
Directions
- 1
Put the digestive biscuits and 1 tbsp of peanut butter in a zip-top bag and crush them finely. Hold the bag tightly closed so nothing leaks out. Pour the crushed biscuits into the bottom of a tall cup or container and press down firmly with a spoon to pack it into a flat, even base.
- 2
Thinly slice the banana, arrange the slices over the biscuit base, and drizzle condensed milk over the top in a zigzag.
- 3
Cut castella-type sponge cake (such as small sponge bread) into small pieces and lay them over the banana.
- 4
Cover generously with whipped cream. If you use dairy cream, whip it with about 10% sugar before spooning it on.
- 5
Finally, sift cocoa powder lightly over the top, and it's done.