Decadent Banoffee Pie

The Banoffee Pie is something of a young upstart compared to many British pies, but we can forgive it any youthful excesses because the pie is delicious; no wonder it became such a great favourite so quickly. Making a Banoffee is so much easier than you think. Follow the recipe and see why.

  • 250g digestive biscuits, lightly  crushed
  • 125g  salted butter (for crust)
  • 110g  butter (filling) cubed
  • 110g  dark brown soft sugar
  • 400g Carnation Canned Condensed Milk 
  • 350ml  double cream, lightly whipped
  • 2 small ripe bananas
  • 2 squares dark chocolate (70%+ cocoa), finely grated

You will need: 20cm loose bottomed cake tin, well greased with butter, line the bottom with greaseproof paper.

  • Prep: 10 mins,
  • Cook: 10 mins
  • Chilling a Couple of Hours
  1. Put the crushed biscuits into a large bowl, Melt the butter in a small saucepan then pour over the biscuits and stir well.
  2. Using a tablespoon, press the buttery crumbs into the cake tin to cover the bottom and up the sides make sure you  aim for an even thickness throughout.
  3. Place the cake tin into the refrigerator.
  4. Make the Filling: Put the butter and brown sugar into a saucepan over a low heat stir until both have melted.
  5. Raise the heat and add the condensed milk. Cook for 5 mins stirring constantly. This mixture can burn easily so keep a good eye on it, lower the heat if necessary.
  6. Remove the pan from the heat and sink the pan into cold water to help cool the mixture down quickly ( a few ice cubes in the water also help).
  7. While the sauce is cooling, whip the cream to soft peaks. Cover and keep in the refrigerator.
  8. Pour the cooled sauce over the biscuit base, tap the tin sharply on the work top to help level the sauce. Return the tin to the fridge and chill for a couple of hours.
  9. When ready to serve: slice the bananas and pile onto the sauce and cover with lots of whipped cream. Grate the chocolate over the cream and serve.

How to Store a Banoffee Pie

The Banoffee pie really is best eaten the same day, leaving it any longer and the biscuit base will go soggy. It is so delicious, I doubt there will be any left to store.