Banana is definitely one of my favorite fruits. In the winter, when the bananas are really tasty (bananas in the summer are pretty blend around here), I eat at least one banana a day. It’s the perfect fruit to take on the road, it comes already “packed” and it’s satisfying whenever I crave something sweet.
I get to make quite a few desserts with bananas, which usually find their way to my spouse’s office and / or family and friends. As my spouse really cannot stand bananas, and I’m fine with a little taste; all the desserts I make with bananas are forced to find a new home.
I made this pie recently when I felt like doing something new, quick and easy with a few bananas I had laying in my kitchen. This is an especially easy-to-make banana cream pie, inspired by Banoffee. It’s made of a no-bake crust made with plain vanilla biscuits (or graham crackers) and almonds. The crust is filled with ripe bananas, dulce de leche and topped with mounds of mascarpone cream.
This is just the kind of desserts that is simply perfect when you just have to make something quick. Banana lovers will just love it!
No Bake Banana Cream Pie with Dulce de Leche and Mascarpone
For the crust:
- 200 grams plain vanilla biscuits or graham crackers
- 50 grams roasted almonds
- 100 grams melted butter
For the filling:
- 400 grams dulce de leche
- 3 large ripe bananas
For mascarpone cream:
- 225 grams mascarpone cheese at room temperature
- 40 grams sugar powder
- 1 tsp. vanilla extract
- 250 ml. cold whipping cream
- 2-3 biscuits crushed
In a food processor with a steel blade, place biscuits and almonds and grind into a thin powder.
Add melted butter and mix until you get a moist crumbly mixture.
Transfer the crumbs to a lightly oiled pie pan and press the base and sides tightly to form a crust.
Freeze the crust for about 30 minutes.
Spread the dulce de leche in a uniform layer over the crust.
Cut the bananas into slices of about 1-2 cm and arrange them tightly over the layer of dulce de leche.
In a mixer bowl with a whipping attachment, whip cheese, powdered sugar and vanilla into a uniform mixture.
Increase the speed of the mixer and add the cream in a thin stream, while whipping quickly until you get a uniform and stable whipped mascarpone cream.
Transfer the cream to a piping bag fitted with a 2 cm serrated piping tip.
Assembly and decoration:
Drizzle mounds of vanilla mascarpone cream on the top of the pie.
Decorate with crushed biscuits and serve.
- The pie is at its best on the day of preparation.
- Keep the pie in a closed container in the fridge for up to 2 days.
- Instead of dulce de leche you can use caramel filling, chocolate spread, peanut butter or any other spread you like.
- Instead of mascarpone, you can use standard cream cheese in the same amount.
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