Easy Hazelnut Nutella Banoffee Pie - No Bake Dessert
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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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