Description
A quick and indulgent no-bake dessert made with a buttery biscuit base, rich caramel, sliced bananas, and whipped cream. Perfect for a sweet treat any time of the year.
Ingredients
Units
Scale
- 200g digestive biscuits (about 13 biscuits)
- 100g unsalted butter, melted
- 400g can of dulce de leche or caramel
- 3 ripe bananas, sliced
- 300ml double cream
- 1 tbsp icing sugar
- 1 tsp vanilla extract
- Grated chocolate or cocoa powder, for garnish (optional)
Instructions
- Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and bashing with a rolling pin.
- Mix the biscuit crumbs with the melted butter until fully combined.
- Press the mixture into the base of a 20cm (8-inch) springform or pie tin to form an even layer. Chill in the fridge for 30 minutes.
- Spread the caramel or dulce de leche over the chilled biscuit base evenly.
- Layer the sliced bananas on top of the caramel.
- Whip the double cream with icing sugar and vanilla extract until soft peaks form.
- Spoon or pipe the whipped cream over the bananas to cover the top.
- Garnish with grated chocolate or a dusting of cocoa powder if desired.
- Chill the pie in the fridge for at least 1 hour before serving.
Notes
- You can use store-bought caramel or make your own by boiling a can of condensed milk.
- Best served chilled and consumed within 2 days.
- Try adding a layer of sliced strawberries for a fruity twist.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 24g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg