Banoffee Pie


Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

This incredibly sweet and rich pie takes its name from the bananas and toffee used to make it. I first tasted it in a café on London’s Portobello Road back in 1990 where I was surprised to see the toffee my Gran had used in her Caramel Shortbread Slice used in something quite different. You can make the condensed milk toffee up to a month in advance, just keep it unopened in a cool place.