Banoffee pie
A good banoffee pie needs a firm biscuit base, a thick layer of toffee-like caramel, bananas that are ripe but not mushy and a generous layer of cream, and none of it goes near the oven. Tinned caramel keeps the work to about 20 minutes, with the rest of the time spent in the fridge. The pie cuts into neat slices, serves eight and can be made the day before.
- Total
- 1 h 53 min
- Prep
- 20 min
- Cook
- 3 min
- Serves
- 8
- Per serving
- 590kcal
Before you start: banoffee pie
Banoffee pie was created at The Hungry Monk restaurant in East Sussex in 1972. The base is only crushed biscuits and butter, so the ratio matters. 250g of digestives to 125g of butter gives a base that sets firm in a 20cm loose-bottomed tin and cuts cleanly. The loose bottom lets you lift the whole pie out without breaking the edges.
For the filling, look for a tin labelled caramel or dulce de leche in the baking aisle, not plain condensed milk. It is already thick and spreadable, which is why this pie needs no cooking. Choose bananas that are yellow with a few freckles but still firm. Green ones taste chalky, and very spotty ones go mushy and brown quickly.
Banoffee pie, step by step
Tap a time to start a timer.
- Make the base Blitz the digestives to fine crumbs in a food processor, or bash them in a freezer bag with a rolling pin. Melt the butter in a small saucepan over a low heat, about , then stir it into the crumbs until they look like wet sand.
- Press and chill Tip the crumbs into the tin and press them firmly over the base and up the sides, using the back of a spoon or the bottom of a glass. Chill for until the base is firm.
- Add the caramel Stir the caramel in its tin for a few seconds to loosen it, then spoon it over the base and spread it right to the edges with a palette knife. A thick, even layer stops the bananas sliding about.
- Layer the bananas Peel the bananas and slice them about 5mm thick. Arrange the slices in overlapping circles over the caramel, covering it completely. If you are not serving within a couple of hours, brush the slices with the lemon juice.
- Whip the cream Whip the double cream in a mixing bowl with an electric hand whisk until it just holds soft peaks, about . Stop as soon as the whisk leaves trails, because over-whipped cream turns grainy.
- Top and chill Spoon the cream over the bananas, right to the edge so no fruit is exposed, and grate the chocolate over the top. Chill for at least 1 hour. To serve, push the base up out of the tin and slide the pie onto a plate, then slice with a knife dipped in hot water.
Serving, storing and swapping
Serve the pie chilled, in generous slices. A pinch of flaky sea salt over the caramel gives a salted-toffee version, and you can use whipping cream instead of double for a slightly lighter topping, whipped in exactly the same way.
If you like the toffee and cream combination, sticky toffee pudding is the warm version, and a cheesecake is another make-ahead dessert built on a biscuit base. Keep any leftover pie in the fridge and eat it within 2 days.
Common problems and fixes for banoffee pie
- The base crumbles when you slice the pie.
- Too little butter or too little pressure is the usual cause. Press the crumbs down hard with the bottom of a glass and give the base the full 30 minutes in the fridge. If the crumbs do not clump when squeezed, stir in another 10–15g of melted butter.
- The bananas turn brown.
- Slice them just before they go on and cover them completely with cream so no air reaches the fruit. Brushing the slices with lemon juice slows browning if the pie has to wait.
- The caramel is too stiff to spread.
- Caramel can set firm in the tin if it has been stored somewhere cool. Stand the unopened tin in a bowl of hot tap water for 5 minutes before you start, then beat it with a spoon for a few seconds until it spreads easily.
- The cream goes grainy or runny.
- Whip it in a cold bowl and stop at soft peaks, as the cream firms up a little more as you spread it. If it turns grainy, stir in a splash of unwhipped cream with a spoon to bring it back. If it stays runny, the cream was too warm, so chill the bowl and whisk and try again in short bursts.
Frequently asked questions about banoffee pie
How long does banoffee pie keep in the fridge?
Up to 2 days, covered loosely. The bananas darken after the first day, so it looks and tastes best within 24 hours.
Can you make banoffee pie the day before?
Yes. Make the base and caramel layer up to a day ahead, then add the bananas and cream on the day. A fully assembled pie also holds for about 24 hours if the cream covers the bananas completely.
What can I use instead of digestive biscuits?
Ginger nuts, oat biscuits such as Hobnobs or shortbread all work. Ginger nuts add a warm spice that goes well with caramel. Drier biscuits may need a little more butter, so check that the crumbs clump together.
Can you freeze it?
Not once the bananas and cream are on, as both go watery when they thaw. You can freeze the base on its own for up to a month and add the caramel, bananas and cream after defrosting it in the fridge.
How did you like the recipe?
4.7 / 5 · 28 ratings
