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Banoffee Pie

Introduction & method

Despite the awful and misleading name, this combination of a biscuit base, caramel filling, sliced bananas and whipped cream is pretty amazing. It was apparently invented in England in 1971, and is now pretty much a classic. 

Banoffee Pie Recipe

For the base

Crush the biscuits into crumbs - you can do this in a blender, or put the biscuits into a plastic bag and whack them into submission with a rolling pin. Melt the butter, and then stir it into the crumbs. Butter your pie dish (one with a loose bottom would be best) and press the mixture as evenly as you can on the bottom and sides. Put it in the fridge to chill.

For the filling

You can make the filling by simmering a can of condensed milk for 2½ hours (make sure it is completely submerged the whole time), or you can cheat and buy ready-made caramel sauce or dulce de leche. Open the can and spread the caramel evenly over the biscuit base.

For the topping

Thinly slice the bananas and coat them in lemon juice - this will stop them from turning brown. Using an electric whisk or brute force, whip the cream into soft peaks. Arrange half of the banana slices in a sungle layer on top of the filling, and then spoon on the cream - or pipe it on if you want to get fancy. Arange the remaining banana slices artistically. Garnish with grated chocolate or a sprinkling of cocoa powder.

You can serve this straight away, but it will improve if you chill it for some time before serving.

The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Banoffee Pie on YouTube.

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Ingredients & Info

 250 grams digestive biscuits or graham crackers
 100 grams unsalted butter
 400 grams caramel sauce or dulce de leche
 3 bananas
 300 ml double (heavy) cream
 1 squeeze lemon juice


A sprinkling of cocoa or a grating of dark chocolate to garnish.

US Customary/Imperial

Makes 1 20cm (8 inch) pie
Prep time: 20 minutes.
Chilling time: 1 hour.
Total time: 1 hour 20 minutes.