Banoffee Pie with Dulce de Leche: Easy No-Bake Recipe

Banoffee Pie with Dulce de Leche: Easy No-Bake Recipe

Banoffee pie is one of Britain’s most beloved desserts. It first appeared in the 1970s at The Hungry Monk restaurant. The original pie combined bananas, toffee, and cream on a biscuit base. It quickly became a nationwide favourite.

Banoffee pie is now a true classic. Families make it for birthdays, holidays, and Sunday dinners. But here’s the twist. Instead of toffee or caramel, I use dulce de leche. It transforms the flavour and texture completely.

Dulce de leche brings depth, creaminess, and a slow-cooked richness that caramel alone can’t achieve.
I love how it balances the sweetness of bananas and cream. It makes each bite more indulgent, yet not overpowering.

Using Onda Onda dulce de leche guarantees smooth spreading and consistent flavour. It saves time and avoids condensed milk boiling. So, why not modernise a classic? Banoffee Pie with Dulce de Leche keeps tradition alive while adding Latin American flair.

This version tastes luxurious, feels homemade, and looks impressive. Yet it stays simple and requires no baking. Now, let’s dive in.

Instructions:

Make the Base

Start by crushing the chocolate cookies into fine crumbs. A food processor makes this quick and easy. A rolling pin also works well if you prefer hands-on baking. Make sure the crumbs are consistent. Large chunks will weaken the crust and cause it to break later. You want an even, sandy texture that holds butter evenly.

Pour the melted butter into the cookie crumbs and mix thoroughly. Every crumb should glisten with buttery richness. This mixture will form your crust, so don’t leave any dry spots. Press the mixture into a springform pan, covering both the base and sides. Apply firm pressure with the back of a spoon. A tight, even crust ensures neat slices later. Place the crust in the fridge for at least 30 minutes. This chilling step is important. The cold temperature firms the crust and prevents crumbling.

Create the filling

Once the crust is ready, spread a thick layer of Onda Onda dulce de leche across the base. Use a spatula to spread evenly. This layer is the star of the dessert. Dulce de leche brings creamy sweetness and caramel richness in every bite. It tastes smoother and more indulgent than regular caramel or toffee. Don’t rush this step. A smooth layer looks beautiful when you slice the pie.

Next, prepare the bananas. Peel three ripe bananas and cut them into even slices. Ripe bananas add natural sweetness and soft texture. Arrange the slices neatly over the dulce de leche. Try to cover the surface completely so each bite contains banana. This combination of banana and dulce de leche gives banoffee pie its signature flavour. Take your time here, because neat layers look impressive when serving.

Create the topping

Now it’s time to make the ganache. Chop the semi-dark chocolate into small pieces. Place the pieces in a heatproof bowl. Heat 160 ml of cream until it is hot but not boiling. Pour the hot cream over the chocolate and let it sit for a minute. Then stir gently until the chocolate melts and the mixture turns smooth and glossy. Let the ganache cool slightly. If it’s too hot, it will melt the bananas. If it’s too cold, it won’t spread properly.

Pour the ganache over the banana layer and smooth the surface with a spatula. Cover the bananas completely to seal them in chocolate. This step also creates a glossy layer that looks beautiful when sliced. Place the pie in the fridge again and chill until the ganache sets. This may take about an hour. Don’t skip this step, because a firm ganache gives the pie structure.

Decorate

While the ganache sets, prepare the topping. Pour 200 ml of cold cream into a mixing bowl. Add two tablespoons of sugar and a dash of vanilla extract. Whip the cream until soft peaks form. Stop before the cream becomes too stiff. You want it light and fluffy so it spreads easily. Overwhipped cream can turn grainy, so keep an eye on it.

Spread the whipped cream gently over the firm ganache. Smooth the surface with a spatula for a cloudlike topping. Keep the layer even, but don’t worry if it looks rustic. Homemade charm always works with banoffee pie. For garnish, dust with cocoa powder, scatter chocolate shavings, or add curls for flair. Choose your favourite decoration and make it your own.

Chill the finished pie until you’re ready to serve. Cold temperature enhances the flavours and keeps the layers stable. When ready, slice with a sharp knife. Clean the blade between cuts for neat presentation. Each slice will reveal layers of chocolate crust, dulce de leche, bananas, ganache, and cream. Serve chilled and enjoy. This Banoffee Pie with Dulce de Leche never fails to impress.

Need dulce de leche?

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Graphics by @ximezara

 What is dulce de leche? Dulce de Leche – What’s it All About? or read more on Wikipedia

Summary: Banoffee Pie with Dulce de Leche

• Crush 250 g chocolate cookies into fine crumbs. Mix with 130 g melted butter. Press into a springform pan. Chill 30 minutes.
• Spread 400 g Onda Onda dulce de leche over the firm crust. Create a smooth, even caramel layer.
• Slice 3 ripe bananas. Arrange evenly over the dulce de leche layer for balanced flavour in every bite.
• Make ganache with 150 g semi-dark chocolate and 160 ml cream. Stir until smooth. Pour over bananas. Chill until set.
• Whip 200 ml cream with 2 tbsp sugar and vanilla. Beat until soft peaks form. Spread over ganache layer.
• Garnish with cocoa powder or chocolate shavings. Chill before slicing. Serve cold for perfect texture and flavour.