Pin It 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 was inspired to elevate my usual banoffee pie by adding caramelized apples for a unique autumnal flavor. The result was a crowd favorite at our last family gathering.
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 (peeled, cored, 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 5–7 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 8–10 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.
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Our kids love helping with the biscuit base and piling on the whipped cream. It's become a fun weekend tradition for dessert lovers in our home.
Required Tools
23 cm (9-inch) springform or pie tin, mixing bowls, saucepan, skillet, electric mixer or whisk, spatula
Allergen Information
Contains dairy (butter, cream, condensed milk), gluten (biscuits), and potential traces of nuts. Always review ingredient labels with care.
Nutritional Information
Per serving: Calories 520, Total Fat 29 g, Carbohydrates 62 g, Protein 5 g
Pin It 
This banoffee pie variation is both nostalgic and new. Slice, serve, and enjoy all the layers on your next dessert table.
Recipe Questions & Answers
- → Can I use store-bought caramel instead of homemade toffee?
Yes, using store-bought caramel or dulce de leche is a convenient shortcut and works well for this dessert.
- → What type of apples work best?
Granny Smith or Braeburn apples balance sweetness and tartness, resulting in flavorful caramelized slices.
- → Can the dessert be made ahead?
Absolutely! Prepare, chill, and assemble in advance. It’s best served cold for neat slices and maximum flavor.
- → Are there alternatives to digestive biscuits?
Graham crackers, shortbread, or other sturdy cookies work well for the crunchy base in this dessert fusion.
- → How do I achieve billowy whipped cream?
Whip cold heavy cream with icing sugar and vanilla extract until soft peaks form for a light, airy topping.
- → Is this dessert vegetarian?
Yes, all ingredients are vegetarian-friendly, though always check labels for hidden animal products.