Ainsley Harriott Banoffee Pie Recipe
A no-fuss, no-bake banoffee pie with a buttery digestive biscuit base, thick toffee sauce, fresh sliced bananas, coffee-whipped cream, and a dark chocolate drizzle — all the flavour with none of the effort.
Equipment
- 23cm Loose-Bottomed Flan Tin
- Rolling Pin
- Large Mixing Bowl
- Electric or Hand Whisk
- Plastic Bag (for crushing biscuits)
- Medium Saucepan
Ingredients
For the Biscuit Base
- 225 g digestive biscuits crushed to fine crumbs
- 100 g butter melted
For the Filling and Topping
- 400 g ready-made banoffee toffee sauce 1 jar
- 3 ripe bananas peeled and sliced
- 300 ml double cream
- 1 tsp instant coffee granules
- 1 tbsp caster sugar
For the Chocolate Drizzle
- 50 g dark chocolate melted
Instructions
- Put the digestive biscuits into a sturdy plastic bag and crush into fine crumbs using a rolling pin until you have an even, sandy texture with no large chunks remaining. Melt the butter in a medium saucepan over a low heat, then stir in the crushed biscuits until every crumb is coated.
- Press the biscuit mixture firmly onto the base and up the sides of a lightly oiled 23cm loose-bottomed flan tin. Use the back of a spoon to compact it evenly. Place in the fridge and chill for 15 minutes until set.
- Spread the banoffee toffee sauce evenly over the chilled biscuit base in a generous, even layer reaching all the way to the edges. Arrange the sliced bananas over the toffee in an even layer, covering the surface completely.
- In a large bowl, lightly whip the double cream together with the instant coffee granules and caster sugar until the mixture just holds soft peaks — thick enough to hold its shape but still pillowy. Do not over-whip.
- Spoon the coffee-whipped cream over the banana layer and spread it out to the edges, creating a seal with the biscuit case. Swirl the top attractively with the back of a spoon. Place in the fridge and chill for at least 1 hour.
- Just before serving, drizzle the melted dark chocolate over the cream in your preferred pattern. Remove the pie carefully from the tin, slice, and serve immediately.
Notes
Use ripe but firm bananas — overripe bananas turn brown and mushy too quickly once sliced.
Press the biscuit base firmly and evenly using the back of a flat-bottomed glass — a loosely packed base crumbles when sliced.
Do not over-whip the cream — soft peaks only. Over-whipped cream turns grainy and is difficult to spread attractively.
Chill for at least 1 hour before serving — this allows the toffee to firm and the layers to hold their shape when sliced.
Use a loose-bottomed tin for clean, easy removal without breaking the base.