Banoffee Pie

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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.


  • 2 tins sweetened condensed milk
  • 400 g (14 oz) digestive or malt or wine biscuits
  • 200 g (6 ½ oz) unsalted butter, melted
  • 3–4 bananas, ripe but not beginning to brown
  • whipped cream to serve


Remove labels from the condensed milk tins. Place the tins in a large deep saucepan, cover with hot water and bring to the boil. Place lid on pan, return to a gentle boil and cook two hours. Check from time to time that the water hasn’t evaporated below the level of the tins and top up with hot water if necessary. Take off the heat and leave to cool – about 4 hours at room temperature. Please be careful when handling these hot tins as they retain their heat for a long, long time.

Make the pie crust by grinding the biscuits in a food processor to a fine crumb. Pour in melted butter while the motor is still running, then turn the contents into a bowl and mix well. Spread over base and sides of a 5 cm (2 in) deep, 24 cm (9 ½ in) loose-bottomed cake tin. Place in the fridge to firm up.

Open both cans of the cooled, caramelised milk and tip into a bowl, mix well to soften it up then spread one-fifth of the mixture over the bottom of the pie crust. Peel and slice the bananas 1 cm (½ in) thick.

Spread slices evenly in the tin and press into the caramel. Spoon remaining caramel on top of bananas and smooth it over with the back of a spoon. Cover the pie with plastic wrap and chill for at least 3 hours before eating. Serve with whipped cream.