Easy Banoffee Pie by Mary Berry – Irresistible Dessert is a classic British no-bake dessert that perfectly combines a buttery biscuit base, rich caramel, fresh banana slices, and creamy whipped topping. This Easy Banoffee Pie by Mary Berry – Irresistible Dessert recipe is ideal for beginners and experienced bakers alike who want a quick, fuss-free dessert that impresses family and guests. With simple ingredients and step-by-step instructions, you can make a dessert that is both indulgent and visually stunning, perfect for afternoon tea, dinner parties, or special occasions.
To start, prepare the biscuit base using finely crushed digestive biscuits mixed with melted butter. Press this mixture firmly into a tart tin and chill until set. Next, add a smooth caramel layer, either homemade from condensed milk or ready-made dulce de leche. Slice ripe bananas evenly, lightly toss with lemon juice to prevent browning, and layer them over the caramel. Finally, whip double cream with a touch of vanilla and icing sugar until soft peaks form, then spread over the bananas for a creamy finish. Optional toppings like grated chocolate or cocoa powder can enhance the flavor and presentation.
This no-bake dessert is quick to assemble, customizable for gluten-free or vegan variations, and stores well in the fridge for a couple of days. Its combination of crunchy base, sweet caramel, fresh banana, and silky cream makes it a crowd-pleasing favorite. Follow this Easy Banoffee Pie by Mary Berry – Irresistible Dessert guide for a foolproof, layered, creamy dessert. For the complete step-by-step recipe and ingredients, see the full recipe given below.
Why Mary Berry’s Banoffee Pie Is So Irresistible
Mary Berry’s banoffee pie is beloved because it’s:
- Incredibly easy to make — no oven needed
- Rich and satisfying — creamy caramel pairs beautifully with bananas
- Perfect for all skill levels — even novice bakers succeed with this
- Customizable — gluten-free, vegan, or flavor twists are possible
Whether you’re familiar with classic banana and toffee desserts or new to banoffee pie itself, Mary Berry’s version elevates the experience without complexity.
What You’ll Need: Ingredients & Tools
Ingredients (Authentic Mary Berry Style)
- Digestive biscuits – 300g, crushed finely
- Unsalted butter, melted – 120g
- Dulce de leche or ready-made caramel – 397g
- Ripe bananas, sliced – 3–4
- Lemon juice – 1 tsp (prevents browning)
- Double cream – 300ml
- Icing sugar – 2 tbsp
- Vanilla extract – 1 tsp
- Optional: grated dark chocolate or cocoa powder
Essential Tools
- 20–23cm loose-bottom tart tin
- Mixing bowls
- Food processor (or rolling pin)
- Whisk or electric mixer
- Palette knife or large spoon
Slice of Easy Banoffee Pie by Mary Berry on a plate, showing biscuit, caramel, banana, and whipped cream layers, topped with chocolate
Step-by-Step Recipe (No Bake)
Here’s how to make the best Easy Banoffee Pie by Mary Berry:
1. Make the Biscuit Base
Crush your digestive biscuits into fine crumbs using a food processor or by hand in a sealed bag with a rolling pin. Combine with the melted butter until the texture resembles moist sand. Press the mixture firmly into the base and up the sides of your tart tin. Chill for 15–30 minutes so it sets solid.
Pro tip: Pressing the base firmly is a small step that makes a big difference in texture and clean slicing later.
2. Add the Caramel Layer
Spoon the dulce de leche or ready-made caramel over the chilled biscuit base. Spread it evenly with a palette knife, and you can lightly whisk it first to improve the texture.
If you make your own caramel from condensed milk, allow it to cool first — too warm and it can melt the base or cream later.
3. Layer the Bananas
Slice your bananas evenly and toss them lightly with lemon juice to prevent browning. Arrange them neatly over the caramel layer for that classic banoffee presentation.
4. Whip the Cream
Whip your double cream with icing sugar and vanilla until it reaches soft peaks — creamy and spreadable, not stiff or grainy. Spread over the banana layer gently.
Pro tip: A chilled bowl and whisk make the whipping process faster and fluffier.
5. Chill and Serve
Sprinkle with grated chocolate or cocoa powder if desired, then chill in the fridge for at least 1 hour. Serve cold for the best texture contrast.
Pro Tips from an Expert
- Banana selection matters: Choose yellow bananas with small brown flecks — these give sweetness and structure without mush.
- Stop browning: Lemon juice on banana slices prevents oxidation and keeps the dessert looking fresh.
- Whip with care: Stop whipping cream at soft peaks. Overwhipping can make it grainy.
- Clean slicing: Run a knife under hot water between cuts for neat slices.
- Serve chilled: Banoffee pie is best enjoyed cold, preserving its creaminess and layers.
Variations to Delight
- Gluten-free banoffee pie: Swap digestive biscuits for gluten-free biscuits
- Vegan version: Use vegan butter, coconut cream, and plant-based caramel
- Chocolate twist: Try a chocolate digestive base or drizzle extra melted chocolate over the top
- Fruity upgrade: Add fresh berries along with bananas for tart sweetness
These variations give depth to your post and cater to broader search interests like dessert ideas, party desserts, vegan or gluten-free sweets — crucial for SEO.
Serving & Storage Tips
- Serve with strong coffee, vanilla ice cream, or fresh berries to balance sweetness
- Store refrigerated in an airtight container for up to 2–3 days
- Avoid freezing because bananas and whipped cream separate when frozen
FAQs About Easy Banoffee Pie by Mary Berry
- What is banoffee pie?
Banoffee pie is a British dessert made with a digestive biscuit base, caramel, banana slices, and whipped cream. - Why is it called banoffee pie?
The name comes from combining banana and toffee — the dessert’s two main tastes. - Do I need an oven for this recipe?
No — it’s a no-bake dessert. - How do I stop banana slices from browning?
Toss them with a bit of lemon juice before layering. - Can I make the caramel from scratch?
Yes — cook condensed milk with sugar until thick, then cool before use. - Can I use ready-made caramel?
Absolutely — it’s quicker and gives consistent texture. - What cream should I use?
Double cream whipped to soft peaks is ideal. - How should I store leftovers?
Keep refrigerated in an airtight container for 2–3 days. - Can I make it ahead?
Yes — prepare the base and caramel a day ahead, but add bananas and cream before serving. - Is this dessert kid-friendly?
Yes, it’s a favorite with kids and adults alike.
Final Thoughts
Easy Banoffee Pie by Mary Berry – Irresistible Dessert isn’t just another recipe — it’s a signature dessert that shows how simple ingredients can deliver unforgettable flavor. With the right technique and a few expert tips, your banoffee pie will be the star of any table.
Publishing this guide with rich, contextually relevant sections, semantic keywords, and real recipe insights will help your blog rank well and engage readers deeply.
