Member recipe

Banoffe pie

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Cooking time

Prep: 2 hours Cook: 10 minutes A few hours to set completely

Skill level

More effort


Serves 8

A rich buttery biscuit base topped with caramel, bananas and cream!

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  • 75g/3oz unsalted butter
  • 200g/7oz digestive biscuits


  • 150g/5 1/2oz light muscavado sugar
  • 150g unsalted butter
  • 1 397g can condensed milk
  • Sea salt flakes


  • 2 ripe bananas
  • 150ml double cream
  • 100g milk chocolate grated (optional)


  1. Make the biscuit base first. Melt the butter in a medium-sized pan. Put the biscuits into a food bag and crush with a rolling pin, or pulse them until fine in a food processor.

  2. Tip the biscuit crumbs into the melted butter until evenly coated. Pour the mixture into the centre of a 23cm/9inch loose-bottomed tart tin. Then press the mixture firmly over the base of the tin and up the sides. Transfer the base to the fridge to chill for about 30 minutes or until it is set.

  3. While the base is cooling make the caramel. Heat the brown sugar and butter together in a pan over a medium heat until the butter melts and the sugar has dissolved. At first the sugar and butter won’t mix, but keep stirring. As the sugar melts, it will come together.

  4. Stir in the condensed milk and the sea salt flakes. Bring up to the boil, then take off the heat. Take the set biscuit base out of the fridge and pour the caramel onto the biscuit base. Transfer to the fridge and leave to cool completely.

  5. When ready to serve, slice the bananas and layer them over the set caramel. Pour the cream into a large bowl, and whip with electric hand beaters till thickened but not stiff. Spoon the cream over the bananas. Then grate the chocolate over the top.

Comments, questions and tips

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16th Nov, 2014
A great recipe, which looked super pretty and tasted fantastic too! I think the only reason this recipe hasn't gotten anymore positive reviews has to be the typo in the title - it's certainly not a comment on the recipe's quality!
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