Banoffee Pie with Salted Shortbread Crust

There’s something magical about a dessert that marries silky caramel, ripe bananas, and clouds of whipped cream, all nestled into a buttery crust. This Banoffee Pie with Salted Shortbread Crust is the kind of treat that makes you pause after the first bite, close your eyes, and let the sweet, salty, creamy layers wash over you. Each forkful is indulgent yet comforting, playful yet elegant. Trust me, you’re going to love this one—it’s worth every bite.

Behind the Recipe

The inspiration for this pie comes from cozy kitchen afternoons where tradition meets a little bit of rebellion. Instead of the classic digestive biscuit crust, this recipe embraces salted shortbread, creating a base that’s tender yet crisp, with a buttery richness kissed by a hint of salt. It feels both familiar and delightfully new, like taking a well-loved family recipe and dressing it up for a special occasion.

Recipe Origin or Trivia

Banoffee pie hails from England, born in the 1970s at The Hungry Monk restaurant in East Sussex. Its name is a blend of “banana” and “toffee,” and it quickly became a dessert sensation. While traditionally made with digestive biscuits, regional and modern variations have seen all kinds of creative bases and toppings. Today, it remains one of the UK’s most beloved desserts, adored across the world for its indulgent simplicity.

Why You’ll Love Banoffee Pie with Salted Shortbread Crust

The charm of this pie lies not just in its flavors, but in its versatility. Here’s why it deserves a spot in your dessert repertoire:

Versatile: Perfect for casual dinners, celebrations, or when you want to impress without fuss.
Budget-Friendly: Simple ingredients you probably already have in your pantry come together to make something spectacular.
Quick and Easy: Minimal baking and straightforward assembly make this doable even on a busy day.
Customizable: Adjust sweetness, add chocolate shavings, or swap cream for mascarpone—this pie welcomes creativity.
Crowd-Pleasing: Layers of caramel, banana, and cream ensure there’s something for everyone to swoon over.
Make-Ahead Friendly: Prepare it ahead of time and let the flavors meld beautifully in the fridge.
Great for Leftovers: A chilled slice the next day is just as irresistible, if not more.

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Chef’s Pro Tips for Perfect Results

Every dessert has its secrets, and this one is no different.

1. Use ripe but firm bananas to keep the slices neat and flavorful without turning mushy.
2. Chill the caramel layer before adding bananas and cream so the layers stay distinct.
3. Whip cream just until soft peaks form for a light, cloudlike topping.
4. Sprinkle a little sea salt over the top to enhance sweetness and tie everything together.

Kitchen Tools You’ll Need

To bring this beauty to life, gather these essentials:

Mixing Bowls: For shortbread dough, cream, and caramel.
Food Processor: To blend shortbread into fine crumbs for the crust.
9-inch Pie Dish: The perfect size for layering all the goodness.
Saucepan: For preparing caramel.
Hand Mixer or Stand Mixer: To whip cream effortlessly.
Offset Spatula: For smoothing layers with ease.

Ingredients in Banoffee Pie with Salted Shortbread Crust

Every layer of this dessert works in harmony to create balance and indulgence. Here’s what you’ll need:

1. Unsalted Butter: 1 cup (softened) for shortbread crust, adds richness and tenderness.
2. Granulated Sugar: ½ cup for shortbread, providing sweetness and structure.
3. All-Purpose Flour: 2 cups, forms the backbone of the crust.
4. Sea Salt: ½ teaspoon in crust, enhances flavor balance.
5. Heavy Cream: 2 cups, whipped for the topping.
6. Sweetened Condensed Milk: 1 can (14 ounces), base for caramel filling.
7. Brown Sugar: ½ cup, deepens caramel flavor.
8. Unsalted Butter: ½ cup (for caramel), lends richness.
9. Bananas: 3–4 medium ripe bananas, sliced for fruity sweetness.
10. Powdered Sugar: 2 tablespoons, lightly sweetens whipped cream.
11. Vanilla Extract: 1 teaspoon, perfumes whipped cream with warmth.
12. Dark Chocolate Shavings (optional): For garnish and a touch of bitterness.

Ingredient Substitutions

Sometimes you need to work with what you have. Here’s how:

All-Purpose Flour: Use gluten-free flour blend for a gluten-free crust.
Brown Sugar: Coconut sugar works as a natural alternative.
Heavy Cream: Coconut cream for a dairy-free version.
Bananas: Sliced strawberries for a fruity twist.

Ingredient Spotlight

Bananas: Ripe bananas add natural sweetness and a creamy bite that balances the caramel’s richness.
Salted Shortbread: A buttery, salty crust transforms the classic pie into something unforgettable.

Instructions for Making Banoffee Pie with Salted Shortbread Crust

This recipe comes together step by step, and once you start, you’ll see how effortlessly the layers build into something spectacular.

1. Preheat Your Equipment: Set your oven to 350°F (175°C) for baking the shortbread crust.
2. Combine Ingredients: Mix softened butter, sugar, flour, and salt until dough forms.
3. Prepare Your Cooking Vessel: Press dough into the pie dish, prick with a fork, and bake for 18–20 minutes until golden. Let cool.
4. Assemble the Dish: In a saucepan, melt butter and brown sugar, add condensed milk, and cook until caramel thickens. Pour over cooled crust. Chill until firm.
5. Cook to Perfection: Once caramel is set, layer banana slices evenly over the top.
6. Finishing Touches: Whip cream with powdered sugar and vanilla, then spread generously over bananas.
7. Serve and Enjoy: Garnish with chocolate shavings and a sprinkle of sea salt. Slice and serve chilled.

Texture & Flavor Secrets

What makes this pie a total game-changer is the way textures play together. The crust crumbles tenderly with a salty crunch, the caramel melts luxuriously on the tongue, the bananas give freshness, and the whipped cream adds airy lightness. It’s a symphony of soft, smooth, crisp, and creamy in every bite.

Cooking Tips & Tricks

Here are a few extra nudges to ensure pie perfection:

• Chill the crust completely before adding caramel.
• Use a hot knife to cut neat slices.
• Add grated chocolate just before serving so it doesn’t melt into the cream.

What to Avoid

Even simple desserts have pitfalls. Watch out for these:

• Overbaking the crust, which can make it too hard.
• Using overripe bananas that turn mushy.
• Overwhipping cream into butter.

Nutrition Facts

Servings: 8
Calories per serving: 420

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes plus chilling

Make-Ahead and Storage Tips

This pie loves a little rest time. You can prepare the crust and caramel a day in advance, then finish with bananas and cream just before serving. Store leftovers covered in the fridge for up to 3 days. Avoid freezing, as bananas don’t hold their texture well.

How to Serve Banoffee Pie with Salted Shortbread Crust

This pie shines all on its own, but you can elevate it further by pairing it with a drizzle of chocolate sauce, a scattering of toasted nuts, or even a scoop of vanilla ice cream.

Creative Leftover Transformations

If you find yourself with leftovers, get playful:

• Layer slices into parfait glasses with extra cream for a deconstructed treat.
• Crumble and mix into milkshakes for a dessert drink.
• Use as a filling for crepes or pancakes.

Additional Tips

A dusting of cocoa powder can add elegance. Keep your pie chilled until just before serving for the neatest slices.

Make It a Showstopper

Present your pie on a pedestal cake stand, scatter a few extra chocolate shavings around the plate, and garnish with mint leaves for a fresh pop of color.

Variations to Try

• Add a thin layer of Nutella under the caramel for chocolate lovers.
• Swap bananas for mango for a tropical twist.
• Infuse whipped cream with espresso powder for a mocha vibe.
• Make mini tart versions for individual servings.

FAQ’s

Q1: Can I make the crust ahead of time?

Yes, you can bake the crust up to two days in advance. Just store it covered at room temperature.

Q2: Can I use store-bought caramel?

You can, but homemade caramel gives a richer, fresher flavor.

Q3: How do I keep bananas from browning?

Brush slices lightly with lemon juice before layering.

Q4: Can I make it dairy-free?

Yes, use coconut cream and dairy-free butter alternatives.

Q5: What kind of chocolate works best?

Dark chocolate shavings complement the sweetness perfectly.

Q6: Can I double the recipe?

Yes, simply use a larger baking dish and adjust quantities accordingly.

Q7: How long does it need to chill?

At least 1–2 hours, but overnight is best for firm layers.

Q8: Can I add nuts?

Absolutely, toasted pecans or walnuts add a lovely crunch.

Q9: Can I freeze leftovers?

Not recommended, as bananas don’t freeze well.

Q10: Is it gluten-free?

Not as written, but you can substitute gluten-free flour in the crust.

Conclusion

Banoffee Pie with Salted Shortbread Crust is one of those desserts that feels like pure comfort wrapped in a touch of sophistication. From the buttery salted base to the dreamy caramel, the fresh bananas, and that cloud of cream, it’s a dessert that invites you to slow down and savor. Share it at a dinner, surprise your family, or simply treat yourself—you’ll find it’s worth every sweet, salty, creamy bite.

Watch How To Make Banoffee Pie with Salted Shortbread Crust