65min 4 ppl
Banoffee Pie
85 minutes
4 people
Hardover 60 min or 12+ steps
85 min · 8 steps
Hard: over 60 min or 12+ steps
920 kcalper person
Protein 9g
Carbs 98g
Fats 56g
About this dish
Slow-cooked condensed milk transformed into a deep, amber toffee — made directly in the pan for a richer, more controlled caramel — layered with ripe bananas and billowing soft-whipped cream on a buttery digestive biscuit base. A timeless British classic that never fails to impress.
Allergy Info
Dairy, Gluten
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Bananasripe but firm, peeled and sliced 5 mm thick3 medium
- Lemon juice1 tsp
Dairy & Eggs
- Unsalted buttermelted, plus extra for greasing90 g
- Unsalted buttercubed80 g
- Double creamvery cold300 ml
Tins & Jars
- Full-fat sweetened condensed milk1 standard tin397 g
Dried Goods
- Digestive biscuitscrushed to fine crumbs200 g
- Dark brown muscovado sugar80 g
- Icing sugarsifted2 tbsp
- Dark chocolate (minimum 70% cocoa)for grating10 g
Spices & Seasonings
- Flaky sea salt1 pinch
- Vanilla extract1 tsp
Utensils
- 20 cm loose-bottomed tart tin
- Mixing bowl
- Medium heavy-based saucepan
- Wooden spoon or heatproof spatula
- Hand mixer
- Fine grater
- Refrigerator
Method
1
Grease a 20 cm loose-bottomed tart tin. Combine the digestive crumbs, melted butter, and sea salt in a bowl and stir until the mixture resembles wet sand.
Approx. 5 minutes
2
Press the crumb mixture firmly and evenly across the base and up the sides of the tin, using the back of a spoon to compact it. Refrigerate for 30 minutes until firm.
Approx. 30 minutes
3
Melt the cubed butter and muscovado sugar together in a medium heavy-based saucepan over medium-low heat, stirring until the sugar has fully dissolved and the mixture is smooth — about 3 minutes.
Approx. 3 minutes
4
Pour in the condensed milk, increase the heat to medium, and stir continuously until the mixture thickens, deepens to a rich amber, and begins to pull away from the sides of the pan — 8 to 12 minutes. Do not stop stirring or the toffee will scorch.
Approx. 12 minutes
5
Pour the hot toffee immediately into the chilled biscuit base and smooth the surface. Leave to cool to room temperature — about 30 minutes — then refrigerate until fully set, at least 2 hours.
Approx. 150 minutes
6
Toss the banana slices with the lemon juice, then arrange them in a single, slightly overlapping layer over the set toffee.
Approx. 3 minutes
7
Whip the cold double cream, icing sugar, and vanilla extract together with a hand mixer on medium speed until the cream holds soft, billowy peaks — it should mound gently rather than stand stiff.
Approx. 5 minutes
8
Spoon and swoosh the whipped cream over the bananas, covering them completely. Use a fine grater to shower dark chocolate over the top. Slice and serve immediately.
Approx. 5 minutes
