Salted Caramel & Hazelnut Banoffee Pie Recipe
A decadent Salted Caramel & Hazelnut Banoffee Pie featuring a crunchy hazelnut biscuit base, topped with rich salted caramel, fresh banana slices, and softly whipped muscovado cream, finished with crunchy homemade hazelnut praline for an irresistible dessert.
- Prep Time: 25 mins
- Cook Time: 20 mins
- Total Time: 4 hrs 45 mins
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Scale
Hazelnut Praline
- 100g blanched hazelnuts
- 4 tbsp caster sugar
- Pinch of sea salt
Biscuit Base
- 300g chocolate oat biscuits
- 85g salted butter, melted
- 50g toasted hazelnuts (from the 100g)
Salted Caramel
- 400g dulce de leche
- Pinch of sea salt
Cream Topping
- 300ml double cream
- 3 tbsp dark muscovado sugar
- 1 tsp vanilla bean paste or vanilla extract
Other
- 3 medium bananas, peeled and sliced
Instructions
- Toast Hazelnuts: Heat your oven to 200°C (180°C fan) or gas mark 6. Spread the blanched hazelnuts on a baking sheet and toast them for 10-15 minutes until evenly golden. Remove and tip into a bowl.
- Make Hazelnut Praline: Line the baking sheet with parchment paper. In a small saucepan over low heat, combine caster sugar, half the toasted hazelnuts, and a pinch of sea salt. Cook gently for 7-10 minutes without stirring until the sugar melts and turns amber. Swirl the pan occasionally for even caramelization. Pour this mixture onto the lined baking sheet and let cool completely. Once hardened, break into small pieces to use as praline topping.
- Prepare Biscuit Base: Line a 23cm fluted tart tin with baking parchment. Crush the chocolate oat biscuits and remaining toasted hazelnuts into fine crumbs using a food processor or a rolling pin and bag. Mix the crumbs thoroughly with the melted salted butter. Press this mixture firmly into the base and up the sides of the tart tin. Chill in the fridge for 2 hours to set.
- Prepare the Salted Caramel: Carefully remove the chilled tart base from the tin (warm the tin for 3-4 minutes in the oven if it sticks). Spoon the dulce de leche into a bowl and fold in a good pinch of sea salt gently, being careful not to overmix to avoid loosening the caramel.
- Whip the Cream: In a separate bowl, combine the double cream, dark muscovado sugar, and vanilla bean paste. Gently whisk with an electric mixer until soft peaks form, making sure not to overbeat.
- Assemble the Pie: Spread the salted caramel evenly over the biscuit base. Arrange the sliced bananas neatly on top of the caramel. Spoon the muscovado whipped cream over the bananas to cover them completely.
- Chill Before Serving: Place the assembled pie in the fridge for at least 3 hours or ideally overnight to let the flavors meld and the cream set. Just before serving, scatter the hazelnut praline pieces over the top for a crunchy, sweet finishing touch.
Notes
- Make sure not to stir the sugar while caramelizing to avoid crystallization; swirling the pan gently is sufficient.
- For a quicker base set, place the covered biscuit base in the freezer for 1 hour instead of chilling in the fridge for 2 hours.
- Use ripe but firm bananas to prevent the pie from becoming watery.
- The pie can be assembled a day ahead and kept chilled to enhance flavors.
- If you cannot find dulce de leche, caramel sauce can be substituted but adjust salt to taste.
Keywords: Salted caramel, hazelnut, banoffee pie, dessert, chocolate oat biscuit base, homemade praline, muscovado cream
