Indulge in the irresistible fusion of flavours with our Biscoff Banoffee Pie. This twist on a classic British dessert boasts layers of sliced bananas, homemade Biscoff flavoured dulce de leche, and airy whipped cream, all layered on top of a buttery Lotus Biscoff biscuit crust.
What Makes This Recipe Great!
- Effortless Elegance: Impress your guests or satisfy your sweet cravings with minimal effort. This no-bake dessert looks and tastes like a gourmet masterpiece but is surprisingly easy to make.
- Irresistible Fusion: Experience the mash up of classic banoffee pie flavours with the distinctive Biscoff twist.
- Make-Ahead: This dessert can be prepared in advance, making it ideal for dinner parties or gatherings. Spend more time enjoying your company and less time in the kitchen.
About This Recipe – In More Detail
If you love these Banoffee cups and equally love the taste of Biscoff, you’re going to adore this delicious recipe. Our Biscoff Banoffee pie has a luscious Biscoff-flavoured caramel filling that we make from scratch, perfect for the Biscoff fans in your family to satisfy their sweet tooth. What’s more, it’s a no-bake dessert, so you can whip up this treat without ever turning on your oven.
This is a classic banoffee pie, with all its original deliciousness, taken to new levels. A blend of creamy toffee and fresh bananas, a crunchy layer of buttery Biscoff biscuits, topped with whipped cream and drizzles of Biscoff spread.
- 20cm (8 inch) Round Cake Tin: This will be used to assemble and shape the banoffee pie.
- Cling Film: To line the cake tin and help remove the pie easily.
- Greaseproof Paper: Placed at the base of the tin to prevent sticking.
- Rolling Pin or Food Processor: You’ll need this to crush the Lotus Biscoff biscuits into crumbs.
- Large Non-Stick Saucepan: For melting butter and creating the caramel filling.
- Spatula or Back of a Spoon: To press down the biscuit base and spread the caramel filling evenly.
- Palette Knife: For a neat finish, use a palette knife or an offset spatula to level and smooth the cream on top of the bananas.
- Whisk: Used to whip the double cream to the desired consistency.
- Piping Bag (optional): This is useful for adding the cream layer on top of the banoffee pie, making the job a little easier and less messy.
- Microwave-Safe Bowl: For melting extra Biscoff spread to drizzle over the pie.
- Lotus Biscoff Biscuits: Crushed into crumbs to create the pie’s biscuit base, providing a delicious caramelised flavour.
- Unsalted Butter: Melted and mixed with the crushed biscuits to create a buttery base that holds the pie together.
- Caster Sugar: Combined with butter and golden syrup to make the caramel filling for the pie, adding sweetness.
- Golden Syrup: Mixed with sugar and butter to create the gooey caramel layer in the banoffee pie.
- Condensed Milk: Added to the caramel mixture, providing creaminess and sweetness.
- Lotus Biscoff Spread: We add this under the caramel filling to infuse the dessert with the distinct Biscoff flavour.
- Bananas: Sliced and layered on top of the caramel for a fruity and fresh contrast.
- Lemon Juice: Used to toss the banana slices to prevent browning and add a zesty touch.
- Double Cream: Whipped and spread on top of the banana layer to create a creamy and indulgent topping.
Additions and Substitutions
- Biscuit Base: Instead of Lotus Biscoff cookies, you can use graham crackers, digestive biscuits, or even chocolate cookies for a different flavour.
- Caster Sugar: Regular granulated sugar can be substituted for caster sugar. We don’t recommend using brown sugar, otherwise, it can be hard to tell when the caramel sauce is ready.
- Golden Syrup: Maple syrup, corn syrup, or honey can be used in place of golden syrup or you can make your own golden syrup at home too.
- Heavy Cream (Double Cream): You can use fresh whipping cream or ready-made aerosol whipped cream if you’d prefer. Just don’t add it too soon, otherwise the cream layer will deflate and collapse if left too long.
- Caster Sugar: Regular granulated sugar can be substituted for caster sugar. We don’t recommend using brown sugar, otherwise it can be hard to tell when the caramel sauce is ready.
- Caramel: You can use a ready-made tin of caramel if you’d prefer and stir in the Biscoff spread before adding to the pie.
- Chocolate: Sprinkle chocolate chips or chocolate shavings on top of the banana layer for a chocolatey twist.
- Nuts: Crushed nuts like pecans, almonds, or hazelnuts can be added for crunch and flavour.
- Toffee Bits: Add toffee bits to the caramel layer for extra toffee flavour and crunch.
- Sea Salt: A pinch of sea salt on top of the caramel layer can enhance the sweet and salty contrast.
- Cocoa Powder: Sprinkle cocoa powder over the whipped cream for a chocolatey finish.
- Drizzles: Besides extra Lotus Biscoff spread, you can drizzle caramel sauce or chocolate sauce over the top for extra decadence.
Step-By-Step Guide – How To Make Biscoff Banoffee Pie
Step 1: Line the Tin and Prepare the Biscuit Base
- Line a 23cm (9 inch) round cake tin with strips of cling film. Place a circular piece of greaseproof paper on the bottom to prevent sticking.
- Crush the Lotus Biscoff biscuits until they turn into fine crumbs. You can use a plastic bag and a rolling pin or a food processor for this.
- Melt 100g of butter in a saucepan over low heat or in the microwave. Mix the melted butter into the biscuit crumbs, ensuring they are thoroughly coated.
Step 2: Create the Biscuit Base
- Pour the butter-coated biscuit mix into the lined tin, then press them down firmly to form an even layer. Use a spatula or the back of a spoon for this task.
- Cover the tin and refrigerate it for 15-20 minutes to allow it to chill.
Step 3: Prepare the Caramel Filling
- In a saucepan, combine the remaining butter, caster sugar, and golden syrup. Melt these ingredients together over low heat.
- Once combined, add the condensed milk and stir it in. Bring the mixture to a boil while stirring continuously for a few minutes. Ensure you scrape the base to prevent sticking.
- Remove the mixture from the heat as soon as it turns a caramel colour. Avoid overcooking to prevent a grainy texture.
Step 4: Assemble the Banoffee Pie
- Retrieve the biscuit base from the fridge. Pour the Biscoff spread over the base and spread is out evenly. If the spread is too stiff, you can melt it slightly in 10 seconds blasts in the microwave.
- Spread the prepared caramel layer evenly over the Biscoff spread layer. Use a spatula to spread it.
- Return the tin to the fridge and let it chill and set for at least 1 hour or, ideally, overnight.
Step 5: Final Preparations
- Once the base is set, slice the bananas into thin pieces and toss them in lemon juice to prevent browning.
- Arrange the banana slices on top of the caramel layer.
- Whip the double cream until you achieve soft peaks using a whisk. Spoon or pipe it over the bananas, creating a cream layer. Ensure the top of the cream is level.
- Place the banoffee pie back in the fridge for another hour.
- Melt extra Biscoff spread in the microwave using 10-second intervals. Allow it to cool slightly.
- Remove the Banoffee Pie from the fridge and crumble some extra Biscofff biscuits over the cream layer for decoration. Drizzle the melted Biscoff spread over the top. Return it to the fridge, chill until you’re ready to serve.
- Plain and Simple: Serve a generous slice of Banoffee Pie on its own for a delightful dessert. Perfect for all sorts of occasions.
- With Coffee: Enjoy a slice alongside a cup of coffee to balance the sweetness with some caffeine.
- Tea Time Treat: Serve as part of an afternoon tea spread with a selection of teas and finger sandwiches.
- Vanilla Ice Cream: Pair with a scoop of vanilla ice cream for an extra indulgent dessert.
You should boil the caramel mixture for a few minutes, just until it turns a caramel colour. This typically takes 2-3 minutes after it starts boiling.
Yes, you can make the pie a day ahead. However, it’s best to add the banana slices and whipped cream just before serving to keep them fresh.
Unfortunately, this pie doesn’t freeze well due to the banana and cream layers. Freezing can alter the texture and taste, so it’s best enjoyed fresh.
Pro Tips and Guidance
- Use Ripe Bananas: Choose ripe but not overripe bananas. They should be firm enough to hold their shape when sliced but sweet enough to add natural sweetness to the pie.
- Evenly Spread the Biscuit Base: Use a spatula or the back of a spoon to press the biscuit crumbs firmly and evenly into the base of the tin. This ensures a solid foundation for your pie.
- Avoid Overcooking the Caramel: When making the caramel filling, be attentive and avoid overcooking it. Remove it from the heat as soon as it turns a caramel colour. Overcooking can lead to a grainy texture.
- Prevent Banana Browning: Toss the banana slices in lemon juice to prevent them from turning brown. This step also adds a hint of citrus flavour that complements the sweetness.
- Whip Cream to Soft Peaks: Whip the double cream until it forms soft peaks. Over-whipped cream can become too stiff and difficult to spread.
- Slice with a Warm Knife: To achieve clean slices, dip a sharp knife in warm water before cutting the pie. Wipe the knife clean between each slice for a polished presentation.
- Storage: Banoffee Pie is best enjoyed fresh, but you can store any leftovers. Cover the pie with plastic wrap or foil and refrigerate it. Consume within 2-3 days for the best taste and texture.
- Freezing: Biscoff Banoffee Pie is not suitable for freezing due to its creamy and banana components. Freezing can alter the texture and result in a less desirable consistency. It’s best to enjoy it fresh or refrigerated within the recommended timeframe.
Check Out These Biscoff Recipes
A simple recipe that’s full of the unique flavour of Biscoff. We’ve not only added Biscoff spread to this recipe but plenty of Biscoff Biscuit crumbs too!
Another no-bake Biscoff recipe. This Biscoff Rocky road is filled with white chocolate, marshmallows and white chocolate Smarties.
When you break open one of these cookies, a molten Biscoff sauce pours out like cookie dip. These Biscoff cookies are out of this world!
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Lotus Biscoff Banoffee Pie – No-Bake Dessert Recipe
- 200 g Lotus Biscoff Biscuits, plus extra for crumbling on top
- 150 g Unsalted Butter
- 50 g Caster Sugar
- 2 tbsp Golden Syrup
- 200 g Condensed Milk
- 100 g Lotus Biscoff Spread, plus extra for drizzling
- 3 small Bananas
- 1 tbsp Lemon Juice
- 200 ml Double Cream
- Line a 23cm (9 inch) round cake tin with cling film strips and place a circular piece of greaseproof paper on the bottom.
- Crush the Lotus Biscoff biscuits until they become crumbs. You can do this by placing them in a bag and using a rolling pin or using a food processor.
- Melt 100g of butter in a saucepan over low heat or in the microwave. Mix the melted butter into the biscuit crumbs until they are fully coated.
- Pour the coated biscuit crumbs into the lined tin and press them down firmly to create an even layer, using a spatula or the back of a spoon.
- Cover the tin and refrigerate it for 15-20 minutes to let it chill.
- For the caramel filling, combine the remaining butter, caster sugar, and golden syrup in a pan. Melt them together over low heat.
- Once combined, add the condensed milk and mix it in. Bring the mixture to a boil and continuously stir for a few minutes. Make sure to scrape the base to prevent sticking.
- When the mixture turns caramel in colour, remove it from heat. Be careful not to overcook, as it can become grainy.
- Retrieve the biscuit base from the fridge and spread the Biscoff spread evenly over it. If the spread is too thick, you can blast it in the microwave for 10 seconds to melt it slightly.
- Pour the caramel layer over the Biscoff spread layer. Spread it out evenly using a spatula.
- Return the tin to the fridge and let it chill and set for at least 1 hour, or overnight.
- Once the base is set, slice the bananas thinly and toss them in lemon juice to prevent browning.
- Arrange the banana slices on top of the caramel layer.
- Whip the double cream until you achieve soft peaks using a whisk. Spoon or pipe it as a layer over the bananas.
- Level the top of the cream and place the banoffee pie back in the fridge for another hour.
- Melt some extra Biscoff spread in the microwave in 10-second intervals. Allow it to cool slightly.
- Remove the Banoffee Pie from the fridge and crumble some extra Biscoff Biscuits over the top. Drizzle the melted Biscoff spread over the top. Return it to the fridge and chill until you're ready to serve.
- Ripe Bananas: Use ripe, firm bananas for a perfect balance of flavour and texture.
- Even Biscuit Base: Press biscuit crumbs evenly and firmly for a solid foundation.
- Caramel Caution: Don’t overcook the caramel; remove it when it turns caramel-coloured.
- Prevent Browning: Keep bananas fresh and add a subtle citrus touch by tossing them in lemon juice.
- Soft Cream Peaks: Whip cream to soft peaks; over-whipped cream can be challenging to spread.
- Neat Slices: For clean slices, use a warm knife and wipe it between cuts for a polished look.