This no bake easy banoffee pie without condensed milk is a simple but impressive dessert! A crunchy biscuit base is topped with toffee banana jam, sliced bananas, creamy Greek yogurt and sprinkled with dark chocolate, to make this healthier take on an English classic.
What is banoffee pie?
Banoffee Pie is a classic English dessert recipe, made with bananas, toffee and cream on a base made of biscuit crumbs and butter (basically a cheesecake base and one I use on my yogurt passionfruit cheesecake). The crunchy biscuit base is a delicious contrast to the smooth filling. The name ‘Banoffee’ (also sometimes called ‘banoffi’) comes from the combination of bananas and toffee.
Why we love this recipe
- No bake dessert – using a biscuit base rather than pastry means no oven is required.
- 6 ingredients
- It’s a healthier banoffee pie – by using homemade banana jam instead of condensed milk, and yogurt instead of cream, this banoffee pie contains less sugar and fat than traditional recipes.
- Digestive biscuits – for alternatives to digestives, please see FAQ below.
- Butter – unsalted.
- Banana jam – Instead of using traditional condensed milk to provide the toffee element to the dessert, using banana jam means you don’t have to mess around making tricky caramel or buying a sugar laden caramel. (Plus it’s very easy to make, and a great recipe for using up brown bananas!)
- Fresh bananas – if you only have soft and brown bananas, and don’t want to put them in the pie, leave them out. You will still taste banana due to the jam!
- Greek yogurt – plain, unsweetened yogurt is best for this dish. I used full fat Greek yogurt as it is thicker and creamier. Greek yogurt is a great healthier alternative to cream, and I love serving it with meringues to make a light dessert
- Dark chocolate – this is optional. You could sprinkle the pie with chopped pecans or walnuts if you prefer.
How to make this no bake banoffee pie
(This is for guidance – for full detailed recipe, please see recipe card below)
- Make the biscuit base: crush the biscuits then stir in the melted butter.
- Press into your greased tin and put in the fridge to set.
- When set, spread the banana jam over the base.
- Top with a layer of sliced banana (optional), then spoon over the Greek yogurt.
- Sprinkle with finely grated chocolate.
Banoffee pie originated in the UK.
You can substitute graham crackers, hobnobs, shortbread, or marie biscuits for digestive biscuits.
The pie is best prepared just before serving, however you can make elements of it ahead: The banana jam can be made 2 days ahead and stored in the fridge, and the biscuit base can be made the day before. Then it’s a case of assembling on the day, which should take 10 minutes, maximum.
My recipe tips
- To make this pie gluten free: use gluten free biscuits/cookies
- Dairy free banoffee pie: use dairy free spread instead of butter in the base, and a coconut or dairy free yogurt.
- Vegan pie: If using McVities digestives, I gather they are vegan, but check your packet of biscuits/cookies. Use a vegan spread in place of the butter in the biscuit base, and a dairy free yogurt.
- Greasing the tin: I pour the melted butter into the crushed digestive biscuits then wipe around the pan with some kitchen paper towel and use this to grease the tins.
More classic British baking recipes for you
Easy Banoffee Pie without Condensed Milk
- 175 g digestive biscuits or graham crackers, or gingernuts
- 75 g butter/margarine melted
- 250g (1 c) plain Greek yogurt
- 1 quantity banana jam
- 1 banana sliced, optional *
- 25 g dark chocolate finely grated, optional
- Lightly grease a 23cm / 9 inch spring form tin or pie dish *
To make the biscuit base:
- In a mixing bowl crush the digestive biscuits (or biscuits of choice) until fine breadcrumbs then stir in the melted butter/margarine.
- Mix well to combine.
- Press into lightly greased tin(s) then place into the fridge to set for half an hour.
Assembling the Pie:
- When the biscuit base has set, spread the banana jam out over the base in an even layer.
- Place the sliced banana (if using) in a layer over the jam.
- Spoon over the yogurt and carefully using the back of a spoon, lightly push the yogurt to the sides to cover all the banana and jam.
- Finely grate the dark chocolate over the top (if using)
- Serve straight away, or cover and place in fridge for up to 4 hours.