Traditional recipes

Classic banoffee pie recipe

Classic banoffee pie recipe

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  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Banoffee pie

This is a classic banoffee pie, sure to satisfy any sweet tooth! Since the most time consuming thing is making the toffee, I like to boil a few tins of milk at a time and reserve some for the next time I make banoffee -- doing this makes the second, third and fourth pies actually quite simple to make!


Greater London, England, UK

25 people made this

IngredientsServes: 12

  • 1 (397g) tin condensed sweetened milk
  • 350g (12 oz) digestive biscuits
  • 75g (3 oz) pecans or walnuts
  • 150g (5 oz) butter, melted
  • 1 (284ml) pot whipping cream
  • 4 bananas
  • plain chocolate bar, to decorate

MethodPrep:1hr ›Cook:3hr ›Ready in:4hr

  1. For the toffee, remove the label from the condensed milk tin. Place the unopened tin in a deep pot and fill with water about 3cm from the top of the pot, ensuring that the tin is completely immersed in water. Bring the water to the boil and boil steadily for 3 to 4 hours. Keep the kettle handy and add boiling water to the pot regularly; check every 20 to 30 minutes. Ensure that the pot never boils dry and that the tin is always completely immersed in water, otherwise the tin will explode! After boiling, remove tin from water with a pair of tongs and allow to cool 10 to 15 minutes before opening. Do not open the tin until it is cool enough to handle.
  2. Line a 23cm (9 in) loose-bottomed cake tin with baking parchment.
  3. While the tin is boiling, prepare the base: In a food processor, process the digestives and nuts until they resemble fine breadcrumbs. Tip into a bowl and mix together with the melted butter. Press the mixture into the prepared cake tin, pressing halfway up the sides. Chill the base for at least 1 hour.
  4. Whip the cream using a stand or hand-held electric mixer. Beat on high speed for 3 to 5 minutes, or until stiff peaks form.
  5. When ready to assemble the pie, slice the bananas about .5cm (1/4 in) thick. Arrange a layer of sliced bananas over the biscuit base using 1/2 of the bananas. Drizzle about 1/4 of the cooled toffee over the banana layer. Repeat with the remaining bananas and toffee. Generously spread the whipped cream over the toffee layer, ensuring it is spread evenly to the edge of the tin.
  6. To decorate, use a vegetable peeler along the side of the chocolate bar to make chocolate shavings. Sprinkle the shavings over the whipped cream. Chill the pie for 1 to 3 hours before serving.

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Reviews & ratingsAverage global rating:(4)

Reviews in English (4)

Great recipe but for real luxury make the topping with a 200gm tub of Mascarpone cheese and a 250ml carton of Double Cream whipped together with one teasp. of caster sugar and a few drops of vanilla extract until stiff. Spread over banana and caramel and chill for two hours before dusting with cocoa powder.-21 Aug 2011

I found the quantities all wrong for the size of cake tin. This worked for me: 8 inch cake tin needs about 8 oz biscuits 3 oz butter; 2 400g tins of condensed milk (one for each layer); 4 LARGE bananas (I used 6 small) or you won't get a complete layer; 350 - 400g whipping cream.Also, 3 - 4 hours is too vague for boiling the condensed milk can. I left it for 3hrs 20 mins and had toffee the consistency of soft fudge - far to heavy for "drizzling". So 3 hrs max I would say, unless you're going to put it on while it's still warm.Good idea to mass produce toffee tins though.-16 Oct 2011

Used different ingredients.I used shortbread biscuits instead of digestives. I've never made banoffe pie before so i can't compare the two, but it's come quite lovely.-16 Apr 2011


Banoffee Pie Recipe

Banoffee Pie is the no-bake dessert you’ll love all year round. It’s a British classic, and for good reason!

Banoffee pie is so called after two of the ingredients’ names combined. Join banana and toffee and you get ‘banoffee’.

A graham cracker crust is filled with a layer of sticky toffee, topped with sliced bananas, whipped cream and chocolate shavings. It’s one of the U. K’s favorite desserts.

An irresistible sweet treat, banoffee pie is a young recipe by British standards! It is said to have first been made in 1971, in a restaurant in East Sussex in the south of England.

The toffee filling, which is in a liquid state when warm, sets up when the pie is refrigerated. Traditionally to make the toffee, an opened can of sweetened condensed milk is cooked in a water bath on the stove for several hours. This thickens and darkens the condensed milk and makes a thick dark caramel.

Thankfully, this has developed over time into boiling butter and dark sugar, adding sweetened condensed milk and cooking until it darkens. This is a much quicker method, only taking about 10 minutes.

The crust, when made in England, uses digestive biscuits. They’re very similar to the American graham crackers, which is the U.S substitute and works perfectly well.

I have also seen shortbread cookies used as well. I do recommend using a springform or removable bottomed pie dish because the crust can be temperamental and once it’s in the pan, it’s more about removing the pan from around the pie rather than removing the pie from the pan.

For the chocolate shavings, using a potato peeler to shave a bar of chocolate - that will work perfectly. Or, if you would like to see how I make the chocolate shards that are in the photos, click here.

This is one decadent dessert and not something I would eat every day, more of an occasional treat. But there is no mistaking, from the first bite to the last (with all the components included), it does taste like banoffee (banana and toffee).

If you have leftovers (and this may be a rare occurrence), refrigerate individual slices for up to 2 days.


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RECIPE: Classic Banoffee Pie

Makes: One 6″ pie Time: 30 minutes + extra refrigeration

INGREDIENTS

  • McVities Digestive Biscuits, 13-14, crushed
  • Melted Butter (preferably unsalted), 3 tablespoons
  • Condensed Milk/Milkmaid, 125 grams
  • Butter, 2 tablespoons
  • Dark Brown Sugar, 1 1/2 tablespoons
  • Fresh Bananas, 2, sliced
  • Freshly whipped cream (I use Rich’s whipping cream, which is available in all major store across Delhi)
  • Chocolate, grated

6″ pie dish or springform tin

METHOD

Crush the biscuits into a really fine powder. You could bash them in a cloth with a rolling pin or use a blender to do it for you. Once thats done, add in the melted butter to it and mix. Take your pie dish or springform tin toss this mixture into it. Now using the back of a spoon or a spatula press down the mixture and cover the base and the sides. Press well so that its nice and tight. Now freeze this for 15 minutes.

Once your base has frozen transfer it to the refrigerator while you prepare the second layer, the toffee. In a pan , melt butter and sugar together until they’re combined and the sugar has melted completely. This has to be done on a LOW FLAME or the sugar will burn.

Add in the condensed milk once the sugar has melted and increase the heat to high. Boil this mixture while STIRRING CONSTANTLY for about 1 1/2 to 2 minutes. Please do not forget to stir throughout this boiling process or your toffee will burn.

Layer this hot toffee sauce over your base and pat it down using a spatula to form an even layer and refrigerate for 30 minutes to 1 hour.

When you’re ready to serve take out the pie dish from the refrigerator and top the toffee with freshly cut bananas and freshly whipped cream (Whip your cream for good 3-5 minutes or until it forms stiff peaks). Grate some chocolate on top and serve! You can also refrigerate it for another hour for it to chill. Eat the same day or the bananas will turn brown.

This recipe has been adapted from Carnation.co.uk

Write to me for any queries!

You can connect with me on Pinterest, Instagram, Facebook and Google Plus for regular updates.


Classic Banoffee Pie

Serving Size 1 slice, 1/8 of pie
Calories Per Serving 800
Total Fat 53g
Calories From Fat 480g
Saturated Fat 30g
Trans Fat 1.5g
Cholesterol 145mg
Sodium 490mg
Carbohydrates 76g
Dietary Fiber 2g
Sugar 48g
Protein 8g
Percent Daily Value*: Vitamin A 30%, Calcium 20%, Vitamin C 10%, Iron 6%.

Instructions

For Crust: COMBINE cookie crumbs and butter in small bowl. Press into 9-inch pie plate to form crust.

For Filling: HEAT butter and brown sugar over medium heat in medium saucepan until smooth. Add sweetened condensed milk and syrup. Cook until mixture begins to bubble, stirring occasionally. Remove from heat. Pour in prepared crust. Chill 1 hour.

LAYER bananas over filling. Beat cream on medium speed with electric mixer in large bowl until stiff peaks form. Spread evenly over bananas. Top with toffee bits or chocolate shavings, if desired. Chill until ready to serve.

NUTRITION INFORMATION

Serving Size 1 slice, 1/8 of pie
Calories Per Serving 800
Total Fat 53g
Calories From Fat 480g
Saturated Fat 30g
Trans Fat 1.5g
Cholesterol 145mg
Sodium 490mg
Carbohydrates 76g
Dietary Fiber 2g
Sugar 48g
Protein 8g
Percent Daily Value*: Vitamin A 30%, Calcium 20%, Vitamin C 10%, Iron 6%.


Banoffee Pie Recipe

Mini Banoffee pie is a classic western dessert made from crumbled crackers with butter or a pastry as a base followed by bananas and a generous layer of Dulce dE leche or toffee sauce made from boiled condensed milk. It is undeniably an easy dish to assemble and no bake dessert that caters to every age group.

Mini Banoffee pie is a classic western dessert made from crumbled crackers with butter or a pastry as a base followed by bananas and a generous layer of Dulce dE leche or toffee sauce made from boiled condensed milk. It is undeniably an easy dish to assemble and no bake dessert that caters to every age group.

The butter enhanced base along with gooey toffee sauce and banana creates a riot of flavors in a bite. The taste and flavor of the dish enhance on the second day, so make it a day before you are going to serve and store it in the refrigerator. Always use fresh firm bananas, overripe ones give a sluggish color to the pie. Mini Banoffee pie recipe uses the easiest way of making toffee sauce by using a pressure cooker.

Serve the Banoffee Pie during your tea time with hot cup of coffee or just as Dessert after your dinner.


How To Make: Pecan Banoffee Pie

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One of the world’s best loved puddings, banoffee pie combines bananas, cream, and thick caramel sauce (often made using condensed milk). A portmanteau of the words ‘banana’ and ‘toffee’, the dessert’s invention is credited to Nigel Mackenzie and Ian Dowding, owner and chef, respectively, of The Hungry Monk restaurant in the tiny village of Jevington, East Sussex.

Opened by newlyweds Sue and now deceased Nigel Mackenzie in 1968, The Hungry Monk operated for over 40 years before closing in 2012. While developing the restaurant’s dessert menu soon after opening, chef Ian Dowding suggested amending an unreliable American recipe for “Blum’s Coffee Toffee Pie”, made by boiling an unopened can of condensed milk for a few hours, embellishing it with fruit to enliven the dish.

After testing mandarin and apple, Nigel Mackenzie suggested trying banana, which was soon put on the menu as ‘Signor Banoffi’s pie’. An instant hit, the dish became extremely popular, with visitors from around the country calling ahead before visiting, to make sure the banoffee pie was on the menu before they travelled to the restaurant near Eastbourne. Soon after its invention, the family also decided to sell a recipe book in 1974, called ‘The Deeper Secrets of the Hungry Monk’, which included a recipe for the Signor Banoffi’s pie and sold more than 100,000 copies.

Today, ‘banoffee’ is an officially recognised word in the Oxford English Dictionary, used to describe any food or product that tastes of smells of both banana and toffee, and the banoffee pie’s fame has been spread even further by Nestlé, with its cartons of condensed milk labelled with a recipe printed on the side.

A loving take on the original, this banoffee pie recipe has a buttery biscuit base spiked with toasted pecans (which can optionally be removed). It’s also decorated with optional pecans as well as a small pinch of grated chocolate for an extra touch of decadence.


Banoffee Pie

The origins of the Banoffee Pie date back to 1971, introduced to the world by the owner(Nigel Mackenzie) and the head chef(Ian Dowding) of a restaurant in East Sussex(England), who got together to amend an American recipe for a dish called Blum’s Coffee Toffee Pie. Not altogether satisfied with the American recipe, they tried many variations, they tried Apple, they tried mandarin, but Mackenzie suggested Banana and so the Banoffee(Banana and Toffee) Pie was born. The original pie also had a sweet pastry base, but as time evolved other variations of the recipe became known and the crushed sweet biscuit base is now commonly used as the norm. The American recipe also called for the toffee to be made from boiling an unopened can of sweetened milk(condensed) to be boiled below the waterline for several hours, to turn it into a darkened thicker toffee substance. Nowadays an easier, safer and much quicker method is used by bringing the condensed milk to the boil and letting it boil continuously until it turns into a smooth dark thick toffee.


Banoffee Pie (GF)

Easy peasy and incredibly delicious, banoffee pie is one of those classic desserts that we never seem to tire of. A biscuity base, sweet caramel, sliced bananas, whipped cream and chocolate shavings all combine to create the ultimate pud.

I worked in a restaurant years ago, helping to assemble to puddings, and the biscuit base banoffee pie they served was absolutely our top seller. Some banoffee pies have a pastry base, but I’ve gone for a biscuity base because 1) it taste so much better IMO and 2) it’s much easier and quicker to make.

Like all the recipes on this website, my banoffee pie recipe is gluten free, but I promise your guests will never guess. Most of the ingredients used are naturally gluten free, it’s simple the biscuits you need to buy gluten free (and of course please always check for “may contain” warnings on the other ingredients).

Ingredients

Gluten free biscuits: I use Nairn’s Oaties, as they are pretty good value (£1.35 per pack) and work really well for bases of this type, but of course any similar gluten free biscuit will work well too.

Caramel: the Carnation tinned caramel makes this dessert so quick and easy, no faffing around with boiling tins or having to make caramel from scratch. You don’t need to any anything to it, it works perfectly just as it is.


Banoffee Pie

In a large bowl, whisk the flour with the confectioners&rsquo sugar and salt. Using a pastry blender or 2 knives, cut in 1 stick plus 2 tablespoons of the butter until the mixture resembles coarse meal with some pea-size pieces of butter remaining. Stir in the cold water and egg yolk until the dough just comes together. Scrape the dough out onto a work surface and pat into a disk. Wrap the dough in plastic and refrigerate for 1 hour.

Preheat the oven to 350°. On a lightly floured work surface, roll out the dough to a 12-inch round, a scant 1/4 inch thick. Ease the dough into a 9-inch pie plate. Trim the overhang to 1 inch and fold it under itself. Crimp the edge and freeze until firm, about 15 minutes.

Line the crust with parchment paper and fill with pie weights or dried beans. Bake for about 20 minutes, until the crust is barely set. Remove the parchment and pie weights and bake for 20 to 25 minutes longer, until the crust is lightly browned prick the bottom of the crust lightly to deflate it if it puffs up. Let cool.

In a medium saucepan, combine the remaining 1 stick of butter with the brown sugar and cook over moderate heat until the sugar is melted, about 5 minutes. Remove from the heat. Stir in the dulce de leche until smooth. Let the filling cool.

Meanwhile, in a microwave-safe medium bowl, microwave the chopped chocolate on high power in 10-second intervals until melted. Spread the chocolate over the cooled crust and freeze until firm, about 10 minutes.

Spread the dulce de leche filling in the crust and top with the sliced bananas. In a large bowl, using a hand mixer, beat the cream until firm. Pile the whipped cream on the pie and refrigerate for at least 3 hours, until the filling is set. Cut into wedges and serve.