Eggless Salted Banoffee Pie
Few desserts manage to be simultaneously nostalgic and showstopping, and this one absolutely delivers on both fronts. A buttery digestive biscuit crust gets filled with a deeply rich, amber-hued toffee made entirely on the stovetop from butter, dark brown sugar, and sweetened condensed milk — no eggs required at any stage, which means the whole thing comes together without any of the usual custard fussing. Once the toffee sets firm in the fridge, a layer of lemon-kissed ripe bananas goes down before the whole pie gets blanketed in billowy vanilla whipped cream. The contrast of textures — crumbly crust, sticky toffee, soft banana, and cloud-like cream — is genuinely hard to beat. A dusting of cocoa powder or grated dark chocolate over the top adds a slightly bitter finish that keeps every bite from tipping into cloying sweetness. This recipe serves 8, making it a perfect centerpiece for a dinner party or a weekend treat that disappears fast. Just be sure to give the toffee enough time to set before slicing — patience here is absolutely worth it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
For the crust
- 2 cups digestive biscuit crumbs (from about 16 biscuits)
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
For the toffee
- ½ cup (1 stick) unsalted butter
- ½ cup packed dark brown sugar
- 1 can (14 oz) sweetened condensed milk
- ¼ tsp fine salt
For the filling
- 3 medium ripe bananas
- 1 tsp fresh lemon juice
For the whipped cream
- 1 ½ cups heavy cream, cold
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For serving
- 1–2 tsp cocoa powder or grated dark chocolate, for dusting (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). In a mixing bowl, stir together the digestive biscuit crumbs, melted butter, and granulated sugar until the mixture resembles wet sand and holds together when pressed. Press firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, until the crust is set and lightly golden at the edges. Set aside to cool completely.
- 2
In a medium saucepan over medium heat, melt the butter for the toffee. Add the dark brown sugar and stir until dissolved, about 2 minutes. Pour in the sweetened condensed milk and add the salt, then stir constantly with a rubber spatula, keeping the heat at medium, for 8–10 minutes until the mixture thickens, deepens to a rich amber-caramel color, and pulls away slightly from the sides of the pan. Watch closely — the toffee can scorch if the heat is too high or stirring stops.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!