Banoffee Pie

PIn it

Introduction

Banoffee pie delivers the contrast of a buttery biscuit base, toffee-like caramel, soft bananas, and whipped cream in one straightforward dessert. The filling cooks in just 5 minutes on the stovetop—no oven required—and most of the work is assembly rather than technique. You can have this chilled and ready to serve within a few hours.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes (plus 1 hour chilling)
• Servings: 6–8 servings

Ingredients

• 9 oz (250 g / 16 ea.) gingernut (or digestive) biscuits
• 10 oz (275 g / 2¼ sticks) butter
• 1 tin (400 g / 14 oz) sweetened condensed milk
• 6 oz (175 g / ¾ cup) caster sugar
• ¼ pint (150 ml / ⅔ cup) double cream
• 2 bananas

Instructions

Base

1. Crush the biscuits into crumbs with the end of a rolling pin. This is best done inside a freezer bag to avoid spillage and loss.
2. Melt two-fifths of the butter (about 4 oz) in a large saucepan. Once melted, take off the heat and mix in the biscuit crumbs.
3. Press into the bottom of an 8-inch (20 cm) loose-bottomed pie tin, and transfer to the fridge to chill.

Filling

1. Place the remaining butter with the sugar into a medium-sized saucepan (ideally non-stick if you don’t like dish washing). Melt over a medium heat, stirring until the butter has melted and the sugar is just starting to melt.
2. Add the condensed milk and bring to the boil, stirring continuously for 5 minutes to make your caramel.

Assembly

1. Slice the bananas, arrange over the crumb base, and pour the caramel over the top.
2. Chill for at least an hour so the caramel firms up.
3. Prior to serving, whip the cream, and spoon over the top. Optionally, garnish with some grated chocolate or Cape gooseberries.

Variations

• Digestive biscuits instead of gingernut: Use an equal weight of digestive biscuits for a plainer, less spiced base that lets the caramel and banana shine.
• Sliced pecans or walnuts in the base: Crush a handful of nuts with the biscuits before mixing with butter for added crunch and nutty depth.
• Layer toffee sauce only halfway up the pie: If you prefer a lighter caramel flavor, halve the filling recipe (use half the butter, sugar, and condensed milk) for a thinner layer.
• Substitute the banana layer with sliced fresh strawberries or raspberries: Layer the fruit after the caramel has set for a fresher, tangier contrast to the toffee.
• Top with a drizzle of dark chocolate instead of grated: Melt a small amount of dark chocolate and drizzle it over the whipped cream for visual contrast and deeper chocolate flavor.

Tips for Success

• Crush the biscuits thoroughly but not to powder: Aim for fine, even crumbs that will compact into a firm base; oversized chunks will create gaps and a crumbly crust.
• Stir the butter and sugar mixture constantly once the condensed milk goes in: This prevents the caramel from catching on the pan bottom and ensures a smooth, glossy texture.
• Slice the bananas as close to assembly as possible: Bananas oxidize and brown quickly; adding them right before serving keeps them fresh and prevents them from staining the caramel.
• Chill the caramel layer until it is fully set before adding the cream: If the caramel is still warm or soft, the whipped cream will sink and the layers will blur together.
• Whip the cream to soft peaks, not stiff peaks: Overwhipped cream will be grainy; stop when it just holds its shape so it stays light and mousse-like on top.

Storage and Reheating

This pie does not freeze well because the biscuit base becomes soggy when thawed. Store it in the fridge in an airtight container for up to 2 days; the biscuit will gradually soften, and the bananas may darken slightly. If you have made it without the whipped cream topping, it will keep for 3 days. Add the whipped cream topping no more than 2 hours before serving. There is no good way to reheat this dessert—serve it chilled straight from the fridge.

FAQ

Can I make the base and caramel a day ahead?

Yes. Prepare the base and caramel separately, then layer and chill them together up to 24 hours in advance. Add the bananas and whipped cream topping only a few hours before serving.

What if my caramel looks grainy or separated?

This usually means the sugar and butter did not melt evenly or the heat was too high. Remove it from the heat immediately, let it cool slightly, and stir gently. If it remains broken, strain it through a fine sieve before pouring it over the bananas.

Can I use sweetened whipped cream instead of plain?

Yes. Whip the cream with a tablespoon of caster sugar and a few drops of vanilla powder for a lightly sweetened topping that complements the toffee without overwhelming it.

Is there a substitute if I don’t have a loose-bottomed pie tin?

Yes. Use any 8-inch pie dish or cake tin; the pie will be slightly harder to slice neatly because you cannot slide it out, but the result tastes identical. Alternatively, serve it from the tin itself by cutting wedges with a warm knife.