Lighter banoffee pie

Lighter banoffee pie

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Cooking time

Prep: 40 mins Cook: 30 mins

Skill level



Serves 8

Angela Nilsen applies her magic touch to this classic banana and toffee dessert with shortcrust base and cream filling

Nutrition and extra info

Nutrition info

Nutrition per serving



For the base

  • 200g shop-bought shortcrust pastry
  • plain flour, for dusting

For the toffee layer

  • 25g light muscovado sugar
  • 25g butter
  • 397g can condensed milk
  • 4 tbsp half-fat crème fraîche

For the topping

  • 100ml whipping cream
  • ¼ tsp instant coffee granules
  • 2 tsp golden caster sugar
  • 200g 2% Greek yogurt
  • 85g half-fat crème fraîche
  • 1 large banana (about 175g unpeeled)
  • 1 tsp lemon juice
  • a little sifted cocoa powder, for dusting

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  1. Heat oven to 200C/180C fan/gas 6. Roll out the pastry thinly on a lightly floured surface and use to line a 23cm round x 2.5cm deep loose-bottomed fluted tart tin. Lightly prick the pastry base with a fork, then line the pastry with foil and add baking beans. Sit the tin on a baking sheet and blind-bake for 15 mins to set the pastry, then remove the foil and beans. Bake for a further 5-6 mins until the pastry is cooked and pale golden all over. Leave to cool, then remove the tart tin and base, and sit the pastry case on a flat serving plate.
  2. For the toffee, put the sugar and butter in a medium heavy-based saucepan. Stir with a wooden spoon over a low-moderate heat for 2-3 mins until the butter has melted and the sugar is starting to dissolve. (The butter will have blended in and the mixture will be thick and fudgy.) Pour in the condensed milk and turn up the heat so that the mixture can start to bubble and come to a boil. Stir constantly as it bubbles away for 6-7 mins, until it thickens and turns a light caramel colour. It is important to stir constantly, gathering the mixture up from the bottom of the pan, or it may burn. Remove from the heat, stir until the bubbles subside, then beat in the crème fraîche. Pour into the pastry case and spread evenly. Chill until the toffee is cold and set, about 1 hr.
  3. For the topping, pour the whipping cream into a mixing bowl and sprinkle over the coffee and sugar. Leave for a few mins for the coffee granules to dissolve while you mix the yogurt and crème fraîche together in a small bowl. Whisk the cream quite stiffly without over-beating it, then fold in the yogurt and crème fraîche.
  4. Cut two-thirds of the banana into long, thin diagonal slices. Scatter them over the toffee layer. Thinly slice the rest of the banana diagonally and toss the slices in the lemon juice. Spoon the creamy topping over the toffee in big spoonfuls, spreading lightly and creating a few billowy swirls with the spoon. Stick the lemony banana slices into the creamy topping. Chill for 30 mins-1 hr, then serve sprinkled with a light dusting of sifted cocoa powder. Best eaten the same day.

Recipe from Good Food magazine, May 2014

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SurreyKitchen's picture

I love banoffee pie. Perfect for summer evenings after a BBQ!


SurreyKitchen's picture

I love banoffee pie. Perfect for summer evenings after a BBQ!


Daisy@Cheaperseeker's picture

So easy to make,right?