habbi sweets

🍌 Banoffee Pie

A banoffee pie that delights your palate with the crispy whole wheat cookie tart crust, rich caramel ganache, and subtle coffee cream!
This dessert beautifully combines caramel, coffee, and banana to offer a sweet yet sophisticated flavor experience. Today, we’ll make it with a homemade tart crust, deeply flavored caramel ganache, and smooth coffee cream.

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📝 Ingredients

Tart Crust

• Whole wheat cookies 150g
• Unsalted butter 70g
• Sugar 30g

Caramel Ganache

• Sugar 230g
• Heavy cream 280g
• Vanilla bean (1 piece or 2g vanilla extract)
• Unsalted butter 70g
• Glucose syrup 50g
• Salt 3g
• White chocolate 40g

Coffee Cream

• Heavy cream 350g
• Sugar 35g
• Vanilla extract 2g
• Instant coffee powder 3g

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🍴 Instructions

1. Make the Tart Crust (bottom of a 9-inch pie pan)

• Crush the whole wheat cookies finely using a food processor or place them in a plastic bag and crush with a rolling pin.
• Mix the crushed cookies evenly with melted butter and sugar.
• Press the mixture firmly and evenly into the bottom of a 9-inch tart pan.
• Bake in a 160°C (320°F) oven for 15 minutes.
• Remove from the oven, let it cool completely, then chill in the refrigerator to set.

2. Make the Caramel Ganache

• In a saucepan, melt the sugar and glucose syrup over medium heat until it turns golden brown to make caramel.
• Warm the heavy cream and add it gradually while stirring carefully to avoid splashing.
• Scrape in the vanilla bean seeds, then add butter and salt, stirring until melted.
• Remove from heat and add white chocolate, stirring until smooth and well combined.
• Let it cool to room temperature, then pour over the tart crust.
• Chill in the refrigerator until completely set.

3. Make the Coffee Cream

• Whip the heavy cream with sugar, vanilla extract, and instant coffee powder until stiff peaks form.
• Spread or pipe the coffee cream evenly over the set caramel ganache layer.

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🍴 Assembly

• Evenly spread the caramel ganache over the chilled tart crust using a spoon or piping bag.
• Arrange sliced bananas evenly on top of the ganache layer.
• Gently pipe the coffee cream over the bananas, covering them smoothly.
• Finish by topping with caramelized bananas or dusting cocoa powder for decoration.

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💡 Tips

• Before baking the tart crust, line the pan with parchment paper or lightly grease it to make removal easier.
• When making the caramel ganache, be careful not to burn the sugar by stirring occasionally and controlling the heat.
• If glucose syrup is not available, you can substitute honey or corn syrup, though the texture may differ slightly.
• Avoid over-whipping the coffee cream to prevent it from separating; aim for firm but smooth peaks.
• After assembling, chill the pie in the refrigerator for 1-2 hours or more to let the cream and ganache set well for the best texture and flavor.