This salted hazelnut banoffee pie is the perfect balance of sweet & salty – with a salted hazelnut shortbread crust, salted dulce de leche, bananas & a vanilla bean whipped cream.
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salted hazelnut banoffee pie
Hello hello! ☺︎ Today we’re making a super easy and super delicious banoffee pie. If you’re not familiar, banoffee pie is an English dessert that’s made with bananas, dulce de leche, and whipped cream. It’s most often paired with a graham cracker (or crushed biscuit) crust, but we’re taking it up a level and pairing ours with a salted hazelnut shortbread crust that tastes like a hazelnut cookie.
And please don’t be scared of the “salted” in the title. Salt is a flavor enhancer, so we’re putting salt in every component of this banoffee pie to not only bring out all of the delicious hazelnut & caramel flavors, but to ensure that each bite isn’t overpoweringly sweet (although I can’t lie, it is a *sweet* dessert.)
This pie is super easy to throw together – you just have to bake the crust for a short amount of time and then pile on the toppings. So let’s get into it!
expert baking tips
Weigh your ingredients:
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
ingredients for banoffee pie
hazelnut shortbread crust:
- Hazelnuts: for flavor and texture. You could also use walnuts or pecans here.
- All purpose flour: for structure.
- Light brown sugar: for sweetness.
- Unsalted butter: to bind the shortbread together and to make it tender. You could also use salted butter here, just reduce the salt you add into the crust by 1/2.
- Kosher salt flakes: for flavor. If you’re using regular table salt, cut the amount in half.
banoffee filling:
- Dulce de leche: use canned dulce de leche here, not the one that is squeezable. You *could* make your own dulce de leche, but it may not be thick enough to hold its shape when cut.
- Banana: you’ll just need one large banana here to cut into slices and put on top of the dulce de leche.
- Kosher salt flakes: for flavor. If you’re using regular table salt, cut the amount in half.
homemade whipped cream:
- Heavy whipping cream: the base of the whipped cream.
- Granulated sugar: for sweetness.
- Vanilla bean paste: for flavor. I use vanilla bean paste because I just love to see the little speckles in the cream, but vanilla extract works perfectly here too.
- Kosher salt flakes: for flavor. If you’re using regular table salt, cut the amount in half.
how to make a banoffee pie
Here are some process photos of making this banoffee pie. The full recipe can be found at the end of this blog post!
- Mix together the crust ingredients, then press them into a tart pan.
- Bake the crust.
- Whip up some whipped cream.
- Top the crust with dulce de leche, bananas, and whipped cream, then slice, serve, and enjoy!
salted hazelnut banoffee pie
recipe q&a
how should I store banoffee pie?
You’ll want to store your extra banoffee pie in an airtight container in the fridge, where it will keep well for up to 5 days.
can I double this recipe?
Of course! Just double all the ingredients and divide them between two 8″ tart pans.
do I need to use a tart pan?
You can make this in an 8″ pie pan, just note that you won’t have enough crust for it to completely go up the sides. You could also make this in an 8×4″ loaf pan for banoffee pie slices. I would recommend removing the crust from the pan after baking it and assembling the pie outside of the loaf pan so it’s easier to slice and serve.
tools and ingredients:
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
other recipes you might enjoy:
did you make this recipe?
I’d love to see and know your thoughts! please leave a comment and review below, and tag me on instagram @freshbeanbakery. #freshbeanbakery
Salted Hazelnut Banoffee Pie
Ingredients
Hazelnut Shortbread Crust
- 28 g hazelnuts (¼ c.)
- 48 g unsalted butter (3 ⅓ tbsp.)
- 60 g all purpose flour (½ c.)
- 50 g light brown sugar (¼ c.)
- ½ tsp. kosher salt flakes
Filling
- 380 g dulce de leche (one 13-oz can)
- ½ tsp. kosher salt flakes
- 1 large banana
Whipped Cream
- 300 g heavy whipping cream (1 ⅓ c.)
- 35 g granulated sugar (3 tbsp.)
- 1 tbsp. vanilla bean paste
- ½ tsp. kosher salt flakes
Instructions
Hazelnut Shortbread Crust
- Preheat the oven to 350℉ / 175℃.
- Add the hazelnuts to a small food processor and blend until the hazelnuts are fine crumbs.
- In a small mixing bowl, melt the butter. Add in the blended hazelnuts, flour, brown sugar, and salt and mix just until a cohesive dough forms.
- Press the dough into the bottom and up the sides of an 8" tart pan.
- Poke holes in the crust with a fork, then place it in the freezer for 10 minutes. After freezing, bake the crust for 10-15 minutes, until the edges start to turn golden brown.
- Allow the crust to come to room temperature before filling and assembling.
Whipped Cream
- Add the heavy whipping cream, sugar, vanilla, and salt to a medium sized mixing bowl. With a hand mixer (or a stand mixer fitted with the whisk attachment), beat the mixture until soft peaks form.
- Set the whipped cream aside in the fridge until you're ready to assemble the pie.
Filling & Assembly
- Add the dulce de leche and salt to a small mixing bowl. Mix (or beat with a hand mixer) until well combined.
- Spread the dulce de leche carefully over the cooled crust, then slice a large banana and place the slices on top of the dulce de leche.
- Pile the whipped cream high on to the pie, making sure to cover the bananas so that they don't brown. Garnish with sliced bananas & hazelnuts, then slice, serve, and enjoy!
Notes
Nutrition
Please note that the nutrition facts are only an estimate and may vary based on different brands of ingredients and any substitutions made.