Low Sodium Classic Banoffee Pie

Indulge in the dreamy layers of this Low Sodium Classic Banoffee Pie, a lighter twist on the beloved British dessert. This recipe showcases a buttery digestive biscuit crust, a rich caramel layer made with low-sodium condensed milk and light brown sugar, and a luxurious coffee-infused whipped cream topping. Sliced bananas bring natural sweetness, while a sprinkle of grated dark chocolate adds a touch of elegance to every bite. Perfect for those looking to enjoy a classic dessert with reduced sodium, this pie is easy to prepare and requires minimal cooking time. Serve it chilled for a decadent treat that’s as satisfying as it is heart-friendly. Perfect for gatherings or simply savoring a slice of indulgence at home!

Nutriscore Rating: 42/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 8

Ingredients

• 200 grams Digestive biscuits
• 100 grams Unsalted butter
• 300 ml Heavy cream
• 75 grams Light brown sugar
• 3 large Bananas
• 400 grams Condensed milk (low sodium)
• 1 teaspoon Instant coffee powder
• 2 tablespoons Confectioners' sugar
• 1 teaspoon Vanilla extract
• 50 grams Dark chocolate

Directions

Step 1

Begin by preparing the base of the pie. Place the digestive biscuits in a food processor and pulse until they form fine crumbs.

Step 2

Melt the unsalted butter in a small saucepan over low heat. Add the biscuit crumbs to a mixing bowl and pour the melted butter over them. Mix until well combined.

Step 3

Press the biscuit-butter mixture into the bottom and sides of a 20cm (8-inch) loose-bottomed tart tin to form an even layer for the crust. Refrigerate for at least 30 minutes to set.

Step 4

While the crust is setting, prepare the caramel layer. In a medium saucepan, combine the low sodium condensed milk and light brown sugar. Cook over low heat, stirring continuously, until thickened and golden brown, about 10-15 minutes. Set aside to cool.

Step 5

Slice the bananas into thin coins and arrange them evenly over the chilled biscuit crust. Pour the cooled caramel over the bananas, smoothing it out to cover them completely.

Step 6

In a large bowl, whisk the heavy cream with confectioners' sugar, vanilla extract, and instant coffee powder until it forms soft peaks. Be careful not to over-whip the cream.

Step 7

Spread the whipped cream evenly over the caramel layer. Use a spatula or the back of a spoon to smooth it out.

Step 8

For an extra touch of flavor, grate or shave the dark chocolate over the top of the whipped cream.

Step 9

Chill the pie in the refrigerator for at least 2 hours before serving to allow the flavors to meld and the layers to set properly.

Step 10

Once ready, carefully remove the pie from the tin, slice, and serve chilled. Enjoy your low sodium classic Banoffee Pie!

Nutrition Facts

Serving size	(1551.0g)

Amount per serving	% Daily Value*
Calories	4933.1

Total Fat 277.4g	0%
Saturated Fat 161.2g	0%
Polyunsaturated Fat 3.3g
Cholesterol 645.0mg	0%
Sodium 1371.5mg	0%
Total Carbohydrate 568.9g	0%
Dietary Fiber 20.8g	0%
Total Sugars 420.0g
Protein 53.7g	0%

Vitamin D 0IU	0%
Calcium 1391.6mg	0%
Iron 7.8mg	0%
Potassium 3514.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.1%

Protein: 4.3%

Carbs: 45.6%