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easy banoffee pie in centre of picture with half made pie on cooling rack to the left

Easy Banoffee Pie without Condensed Milk

Robyn
This easy banoffee pie without condensed milk combine a biscuit crumb base, banana jam, Greek yogurt and dark chocolate to make this simple no bake recipe and a healthier take on the British classic dessert.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Time in Fridge 3 hours 30 minutes
Total Time 4 hours
Course Dessert
Cuisine British, English
Servings 6 people
Calories 397 kcal

Ingredients
  

Biscuit base:

  • 175 g digestive biscuits or graham crackers, or gingernuts
  • 75 g butter/margarine melted

Topping:

  • 250g (1 c) plain Greek yogurt
  • 1 quantity banana jam
  • 1 banana sliced, optional *
  • 25 g dark chocolate finely grated, optional

Instructions
 

  • 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.

Notes

* dish: if you want to serve this straight from the dish rather than turned out, you can use a pie dish. If you want to turn the dessert out onto a plate to serve, then use a spring form tin or tin with a removable base.
You can also make 2 smaller banoffee pies (as in the pictures) by using 2 x 13cm/5"  tins
*Greasing the tin: I pour the melted butter into the biscuits then wipe around the pan with some kitchen paper towel and use this to grease the tins.
*banana: I like the texture of a firm sliced banana, but if you only have very ripe and mushy bananas then leave the banana out as it will blend in with the banana jam.

Ingredient notes

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.

Nutrition

Calories: 397kcalCarbohydrates: 30gProtein: 7gFat: 15gSaturated Fat: 4gCholesterol: 2mgSodium: 273mgPotassium: 198mgFiber: 2gSugar: 14gVitamin A: 460IUVitamin C: 2mgCalcium: 60mgIron: 2mg
Keyword easy dessert recipe, greek yogurt recipe, no bake dessert, summer dessert

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