Recipe: Mouth-watering banoffee pie

Recipe: Mouth-watering banoffee pie

Filled with buttery caramel and lemon-soaked bananas, and topped with chocolate curls and cream, this is a delicious pie.



  1. Blitz the digestive biscuits to fine crumbs in a food processor. Add the melted butter and stir well. Press the crumbs into the sides and base of the cake pan.
  2. If you like, press a pattern of indents into the edge using your thumb.
  3. Heat the muscovado and caster sugars in a saucepan with the butter, until the sugars and butter have melted. Add the condensed milk and salt, and stir over
    a gentle heat for about 10 minutes, until you have a thick caramel, stirring all the time to ensure the caramel does not burn. Pour into the pie crust and let cool.
  4. Peel the bananas, cut into slices, and coat with the lemon juice to prevent them browning. Place the bananas on top of the caramel. Whip the cream to soft peaks.
  5. Spoon the cream over the bananas and caramel, making sure that all the bananas are covered. Using a swivel peeler, make chocolate curls and sprinkle over the top of the pie. This pie will keep for up to 2 days if stored in the refrigerator.


Serves 8-10

For the pie crust:

  • 300g digestive biscuits
  • 150g butter, melted
  • For the caramel:
  • 90g muscovado sugar
  • 30g caster sugar
  • 100g butter minus
  • 1 tbsp butter
  • 400g condensed milk
  • Pinch of salt

To assemble:

  • 3 bananas
  • Juice of 1 lemon
  • 400ml double cream
  • 50g plain chocolate
  • 25cm springform cake pan, greased and lined

Recipe courtesy of: Sweetie Pie by Hannah Miles


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