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Easy Hazelnut Nutella Banoffee Pie – No Bake Dessert

A deliciously indulgent no-bake dessert with a Nutella Twist. Nutella Banoffee Pie aka “Nut-offee Pie” suits the whole family, especially those Nutella Fans in your life!

A person is using a fork to drizzle Nutella over a slice of Nutella banoffee pie.

What Makes This Recipe Great!

  • Great For Nutella Fans – If you love hazelnut spread, you’re going to love this!
  • No Bake Dessert – There’s no need to turn the oven on at all for this dessert recipe.
  • A Classic With A Twist – We introduce a little Italian flavour to a Classic British dessert with this easy recipe.

About This Recipe – In More Detail

I want to start by telling you how much I love the combination of Banana and Nutella. Whenever there are crepes or pancakes on offer, Nutella and Banana is my jam!

Which is why I chose to create this twist on a classic, Nutella Banoffee Pie or “Nutoffee Pie” was born and let me tell you, we cannot get enough of this delicious Banoffee Pie!

Being a popular British dessert, if you’re visiting here from overseas, you might not have heard of Banoffee Pie. This no-bake dessert consists of a buttery biscuit layer, usually Digestives, followed by a layer of caramel sauce, which is topped with fresh banana slices and whipped cream on top. Have I tempted you enough to try this yet?

Now, for my version here, we have simply added a generous layer of Nutella between the biscuit base and the homemade Dulce de Leche. We keep all the classic components of a traditional Banoffee pie but just make it better!

And, for those Nutella fans, I have also drizzled the top with even more of the delicious Hazelnut spread and sprinkled it with crushed hazelnuts.

It’s a dessert that needs a bit of chill time in the fridge, but there’s no need to turn the oven on at all. You can also part-make it ahead and add the fresh bananas and cream topping when you’re ready to serve it up to friends and family. It’s the ultimate dessert for special occasions and parties and is a pretty easy recipe to make once you’ve mastered making your own Dulce De Leche.

A slice of Nutella banoffee pie on a white plate next to a pink napkin, the rest of the cake is on a white plate to the left.

Equipment Needed

  • Measuring Scales – For the best results, use measuring scales to accurately measure all the ingredients for this recipe.
  • 23cm (9 inch) Round Baking Tin – Line a loose bottomed pie dish or cake tin with strips of clingfilm and a baking paper base to shape and set the banoffee pie inside. You can also use a slightly smaller square baking tin if you don’t have a round one to hand.
  • Wooden Spoon/Rubber Spatula – To mix and stir the ingredients. A rubber spatula works well when making the caramel as you can scrape the bottom of the saucepan fully to prevent it sticking and burning.
  • Rolling pin – Use a rolling pin and a plastic food bag to crush the digestive biscuits into crumbs. Alternatively, you can use a food processor if you have one to hand.
  • Small Saucepan – To melt the butter for the biscuit base. You can also melt the butter in a microwave using a microwave-safe bowl instead. You can also use the same saucepan or bowl to soften the Nutella too.
  • Medium Saucepan – Used for heating the ingredients to create the caramel.
  • Sharp Knife – For slicing the bananas, use a chopping board too.
  • Large Mixing Bowl – To place the banana slices inside and toss them in lemon juice.
  • Whisk – You can use a hand-held whisk, electric whisk or a stand mixer with a whisk attachment to whip the cream into soft peaks.
  • Piping Bag (optional) – To pipe the cream onto the top of the banoffee pie. You can also use a large spoon to do so.

Ingredients

A labelled photo of all the ingredients needed to make Nutella banoffi pie.
  • Digestive Biscuits – Are the classic biscuit used in a banoffee pie crust.
  • Unsalted Butter – As this is a sweet recipe, salt isn’t essential so we use unsalted butter here. However, I know some people like to add a little salt to their sweet dishes. I would still recommend sticking to unsalted butter however and add your own seasoning to taste.
  • Caster Sugar – A white caster sugar is ideal as golden caster sugar or brown sugar can make it more difficult to tell when the caramel is ready without the use of a sugar thermometer.
  • Golden Syrup – A sticky sweet amber-coloured sugar syrup. If you cannot find any you can make your own golden syrup substitute.
  • Sweetened Condensed Milk – An essential ingredient in the caramel layer.
  • Nutella – This hazelnut spread which comes from Italy is the star of our dessert. You can however use a different hazelnut spread if you prefer.
  • Ripe Bananas – A key ingredient in Banoffee Pies. Bananas and Nutella are also a flavour match made in heaven, which is why this recipe works so well! If you use large bananas you may only need 3. 
  • Lemon Juice – Not an essential ingredients but it does help to stop the bananas from browning too quickly and ruining the look of your beautiful dessert!
  • Double Cream – Also known as heavy cream, we whip it and top the pie with it.
  • Hazelnuts – Another non-essential ingredient but crushed on top of the banoffee pie along with a Nutella drizzle, really makes this dessert an eye-catching treat!

Additions and Substitutions

Substitutions:

  • Digestives: You can use any type of biscuits or cookies you want for the biscuit base. Try gingernuts, graham crackers, Biscoff cookies. You can also replace the biscuit base with a baked pie shell if you prefer.
  • Homemade Caramel: For ease, you can use readymade caramel instead, which can usually be bought in a jar or can.
  • Double Cream: You can use squirty readymade whipped cream for the topping if you want something easier.

Additions:

  • Chocolate Curls: Sprinkle some chocolate curls over the cream topping for added chocolate flavour.
  • Toffee Bits – You can sprinkle little toffee pieces on top to add to the caramel flavour. 
  • Banana Chips: You can sprinkle some dried banana chips over the topping too.
  • Cocoa Powder: You can dust the top with cocoa powder.
  • Vanilla Extract: You can add a drop of vanilla to the cream before whisking to sweeten it and enhance the flavour of this layer. 

A slice of Nutella Banoffee pie on a white plate with a fork.

Step-By-Step Guide – How To Make Nutella Banoffee Pie


Step 1: Preparing the Tin

  • Line a 23cm (9 inch) round cake tin with strips of cling film (plastic wrap), leaving an overhang at the edges. Place a circle of baking paper on the bottom inside the cling film.

Step 2: Making the Biscuit Base

  • Place the digestive biscuits into a food bag and crush them into fine crumbs with a rolling pin or use a food processor. Transfer the crumbs into a large mixing bowl.
  • Melt 100g of butter in a saucepan or microwave-safe bowl.
  • Pour the melted butter into the biscuit crumbs and mix until coated.
  • Transfer the biscuit crumb mixture into the lined tin and press it down evenly onto the base using the back of a spoon or spatula, removing any air pockets.
  • Cover the tin and chill it in the fridge for 20-30 minutes.
A circular tin lined with cling film and baking paper.
A hand is using a rolling pin to crush digestive biscuits into crumbs batter inside a food bag.
Crushed biscuit crumbs and melted butter inside a glass bowl.
.A hand is using a wooden spoon to press the biscuit crumbs down firmly inside a cake tin.

Step 3: Preparing the Caramel Layer

  • In a saucepan, combine the remaining butter with caster sugar and golden syrup. Heat over low heat, stirring until melted.
  • Add the condensed milk and bring the mixture to a boil, stirring continuously to prevent sticking and burning.
  • Heat for a few minutes until the mixture thickens and turns a caramel colour. Remove from heat and let it cool slightly.
A hand is using a blue spatula to mix butter, caster sugar and golden syrup as it melts inside a saucepan.
A hand is using a blue spatula to mix condensed milk into the melted butter mixture as it turns a caramel colour.

Step 4: Adding Nutella and Caramel

  • Place the Nutella in a microwave-safe bowl and heat in 10-second bursts until melted and easier to spread.
  • Remove the biscuit base from the fridge and uncover it.
  • Spread the Nutella over the biscuit base carefully and evenly.
  • Pour the caramel layer over the top of the Nutella and spread it into an even layer.
  • Cover the tin again and chill it in the fridge for at least an hour or overnight.
A hand s using the back of  a spoon to spread Nutella over a biscuit base inside a lined cake tin.
A hand is using a blue spatula to spread the caramel layer over the top of a Nutella layer.

Step 5: Adding Bananas and Cream

  • Once chilled, thinly slice the bananas and toss them in lemon juice to prevent browning.
  • Arrange the banana slices on top of the caramel layer.
  • Whip the double cream to medium peaks and spoon or pipe it over the top of the pie. Level the cream topping with a palette knife or the back of a spoon and place it back in the fridge.
A hand is pouring lemon juice over sliced bananas inside a glass bowl.
A hand is using a spatula to spread whipped cream over the top of the Banoffee pie inside a cake tin.

Step 6: Final Touches and Serving

  • When ready to serve, heat a little more Nutella and crush the hazelnuts. If the nuts are not already toasted as bought, toast them gently in a frying pan for a few minutes to enhance their flavour.
  • Lift the banoffee pie from the tin using the overhanging cling film and place it onto a serving plate, carefully removing the cling film.
  • Sprinkle the hazelnuts over the top and drizzle with Nutella. Serve immediately.
A frying pan with crushed hazelnuts inside.
A hand is sprinkling toasted, crushed hazelnuts on top of the Nutella Banoffee Pie.
A hand is using a fork to drizzle melted Nutella over the top of the pie.

FAQ

Can I use a different type of fruit instead of bananas?

Feel free to experiment with different fruits for your chocolate banoffee pie like strawberries, raspberries, or even sliced apples for a unique twist on the classic banoffee pie.

Can I use whipped topping instead of double cream?

Yes, you can use whipped topping as a substitute for double cream if you prefer. However, keep in mind that the flavour and texture may differ slightly.

Can I use store-bought caramel sauce instead of making the caramel from scratch?

Yes, you can use store-bought caramel sauce to save time.

Can I make individual servings of this banoffee pie instead of one large pie?

Absolutely! You can use small tartlet pans or even individual serving glasses to create mini banoffee pies. Just adjust the ingredient quantities and layering accordingly for each serving.


Pro Tips and Guidance

  • Properly Line the Cake Tin: Make sure to line your cake tin with cling film and baking paper as directed. This will make it easier to lift the banoffee pie out of the tin once it’s set and ready to serve.
  • Thoroughly Mix Butter with Biscuit Crumbs: When mixing the melted butter with the biscuit crumbs, make sure every crumb is coated evenly. This will help the base hold together better once it’s chilled.
  • Chill the Base Properly: Don’t rush the chilling process for the biscuit base. Let it chill in the fridge for the full 20-30 minutes as directed. This will help the base set properly and prevent it from crumbling when you add the other layers.
  • Monitor Caramel Carefully: Keep a close eye on the caramel mixture as it heats up. Stir continuously to prevent burning, and be ready to remove it from the heat as soon as it thickens and turns a caramel colour. Overcooking the caramel will make it too thick or burn and turn grainy.
  • Whip Cream to Soft/Medium Peaks: Whip the double cream to soft/Medium peaks, being careful not to overwhip as whipping to stiff peaks makes the cream harder to spread. Soft peaks should hold their shape but still be smooth and creamy.
  • Serve Immediately: While the banoffee pie can be chilled in advance, it’s best served shortly after adding the final toppings. This ensures the cream stays fresh and the flavours are at their peak. I recommend slicing it into portions straight from the fridge, making cleaner slices and then allowing it to rest at room temperature for 20 minutes or so (less on hotter days), before serving.
A fork is stuck in the middle of a slice of Nutella Banoffee Pie.

Storage

Storage: Once assembled, the banoffee pie should be stored in an airtight container in the fridge. It’s best to consume it within 1-2 days for freshness. Ideally, I recommend storing the part-made pie in the fridge for 1-2 days and only add the bananas and cream when you are ready to serve it.

Freezing: I don’t recommend freezing Banoffee Pie. Freezing can cause the texture of the cream and bananas to become mushy and watery upon thawing, which will ruin the taste and texture of the dessert.


Check Out These Banoffee Recipes

A front view of a slice of Banoffee Pie on a white plate. In the background there is the rest of the pie on a cake stand, some Biscoff biscuits and two jars of Biscoff spread.

Biscoff Banoffee Pie

A classic banoffee pie with a biscoff base and a delicious layer of Biscoff spread too!

Front view on Banoffee cups in a glass container.

Quick Banoffee Cups

This quick 5 minute dessert uses ready-made dulce de leche for a super quick sweet treat when you’re in a hurry.

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A slice of Nutella banoffee pie on a white plate next to a pink napkin, the rest of the cake is on a white plate to the left.

Easy Hazelnut Nutella Banoffee Pie – No Bake Dessert

5 from 1 vote
A delicious twist to a classic Banoffee Pie with the heavenly combination of Nutella and Bananas, this Nutella Banoffee Pie is a no-bake dessert that Nutella fans will love!
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Course: Dessert
Cuisine: British
Prep Time: 40 minutes
Chilling Time: 1 hour 30 minutes
Total Time: 2 hours 10 minutes
Servings: 12 Slices
Calories: 460kcal

Ingredients
 
 

  • 200 g Digestive Biscuits
  • 150 g Unsalted Butter
  • 50 g Caster Sugar
  • 2 tbsp Golden Syrup
  • 200 g Condensed Milk
  • 180 g Nutella, plus extra for drizzling
  • 4 Bananas
  • 1 tbsp Lemon Juice
  • 300 ml Double Cream
  • 30 g Hazelnuts

Instructions

  • Line a 23cm (9 inch) round cake tin with strips of cling film, leaving an overhang at the edges. Place a circle of baking paper on the bottom inside the cling film.
  • Place the digestive biscuits into a food bag and crush them into crumbs with a rolling pin. Alternatively, use a food processor to create the crumbs. Transfer the crumbs into a large mixing bowl.
  • Melt 100g of butter in a saucepan or microwave-safe bowl.
  • Pour the melted butter into the biscuit crumbs and mix until coated.
  • Transfer the biscuit mixture into the lined tin and press it down evenly and smoothly onto the base using the back of a spoon or spatula, removing any air pockets.
  • Cover the tin and chill it in the fridge for 20-30 minutes.
  • To make the caramel layer, combine the remaining butter with caster sugar and golden syrup in a saucepan. Heat over low heat, stirring to mix the ingredients until melted.
  • Add the condensed milk and bring the mixture to a boil, stirring continuously to prevent sticking and burning. Make sure to scrape the bottom of the pan.
  • Heat for a few minutes while continuing to stir until the mixture thickens and turns a caramel colour. Remove from heat immediately to avoid burning. Let it cool slightly.
  • Place the Nutella in a microwave-safe bowl and heat it quickly in 10-second bursts until it becomes melted and easier to spread.
  • Remove the biscuit base from the fridge and uncover it.
  • Spread the Nutella over the biscuit base carefully and evenly using the back of a spoon.
  • Pour the caramel layer over the top of the Nutella and spread it into an even layer.
  • Cover the tin again and chill it in the fridge for at least an hour or overnight.
  • Once chilled and set, thinly slice the bananas and toss them in lemon juice to prevent browning.
  • Arrange the banana slices on top of the caramel layer.
  • Whip the double cream to medium peaks and spoon or pipe it over the top of the pie. Level the cream topping with a palette knife or the back of a spoon and place it back in the fridge.
  • When ready to serve, heat a little more Nutella and crush the hazelnuts. If the hazelnuts are not already toasted, lightly toast them in a frying pan for a few minutes to enhance the flavour.
  • Lift the banoffee pie from the tin using the overhanging cling film and place it onto a serving plate, carefully removing the cling film.
  • Sprinkle the crushed, toasted hazelnuts over the top and drizzle with Nutella. Serve immediately.

Recipe Notes

  • Properly Line Cake Tin: Line tin with cling film & baking paper to lift pie easily.
  • Thoroughly Mix Butter & Crumbs: Ensure all crumbs coated for a solid base.
  • Chill Base Properly: Let base chill for 20-30 mins to prevent crumbling.
  • Monitor Caramel Carefully: Stir constantly & remove from heat promptly when caramel thickens.
  • Whip Cream to Soft Peaks: Whip cream until soft peaks form for a smooth texture.
  • Serve Immediately: Best served fresh for peak flavour & freshness.

Nutrition Estimate

Calories: 460kcal | Carbohydrates: 49g | Protein: 5g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 61mg | Sodium: 122mg | Potassium: 337mg | Fiber: 3g | Sugar: 34g | Vitamin A: 753IU | Vitamin C: 5mg | Calcium: 101mg | Iron: 2mg

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