Easy No-Bake Biscoff Banoffee Pie with Homemade Gooey Caramel

PREP TIME

20

COOK TIME

10

Total Time

2-3

Serves

6-10

INGREDIENTS

Biscoff biscuit base

  • 300 g Biscoff biscuits, crushed
  • 150 g butter, melted

Filling

  • 2 large ripe bananas, sliced
  • 400 ml thickened cream, for whipping

Homemade gooey caramel

  • 395 g can sweetened condensed milk
  • 80 g unsalted butter
  • 2/3 cup brown sugar
  • 100 g heavy cream

To finish

  • Crushed Biscoff biscuits
  • Optional: melted Biscoff spread

DIRECTIONS

  1. Combine crushed Biscoff biscuits and melted butter until evenly mixed. Press firmly into the base and sides of a lined springform tin. Refrigerate for 20 to 30 minutes until set.
  2. Add butter, brown sugar, and condensed milk to a saucepan over medium heat. Stir constantly for 8 to 10 minutes until thick, smooth, and golden. Remove from heat and stir through heavy cream until glossy. Allow the caramel to cool slightly.
  3. Pour the cooled caramel into the chilled biscuit base and spread evenly. Refrigerate until completely set, about 1 to 2 hours.
  4. Once the caramel is fully set, arrange banana slices in a single layer over the caramel.
  5. Whip the thickened cream to soft peaks and spoon or pipe over the bananas.
  6. Top with crushed Biscoff biscuits and an optional drizzle of melted Biscoff spread. Refrigerate for at least 30 minutes before slicing.
  7. Slice cold for clean cuts and a perfectly layered banoffee pie.