Introduction: Banoffee Pie

Banoffee pie is a delicious banana and toffee pie with cream and a biscuit base.
This recipe is so simple, and so easy to make.
If you don't have the right amounts of each ingredient, it doesn't really matter - it still tastes good.
This recipe takes about 1 to 2 hours to make.

Step 1: Ingredients


  300g of biscuits. Super wines and malt biscuits taste good, but anything sweet and dry will work.
  150g of butter.

  400g of condensed milk.
  50g of butter.
  5tbsp of brown sugar. You can use white if you want, it doesn't really affect the flavour much.

  300ml of cream.
  2 or 3 bananas.

Step 2: The Base

Take 300 grams of biscuits and let your anger out on them. Basically, just crush them in whatever way you see fit. I usually put them in a bowl and crush them with the end of a rolling pin.
When you crush your biscuits, try to leave a fair amount of chunks in it, otherwise the base becomes very crumbly. For this reason, I don't suggest using the food processor - it just creates powder.

Melt your 150 grams of butter, and mix it in with the biscuits. You can use your hands to mix it in, it usually works better than a wooden spoon.
Now get a medium sized pie dish, preferably quite deep and with flexi sides, and pour the base into it. Flatten it down with something flat, of course. Now put it in the fridge. Simple!

Tips: The base has a lot of butter in it. Don't bother buttering the dish.
The base is not always solid, so try to find a dish that will be easy to get it out of.

Step 3: The Toffee

Melt 50 grams of butter in a pot on an element. When it has melted, add the 5 tablespoons of sugar and stir it until it dissolves.

Now the slow part. Turn the element down to very low. Don't turn the heat up, hoping to do this step faster: You WILL burn the caramel.
Add the can of condensed milk. Keep stirring. Don't stop stirring. You might prefer a whisk to stir with, or a wooden spoon.

After about 15 - 20 minutes (maybe longer), or when the mixture becomes thick and smells very sweet, take the pot off the heat.
Take the base out of the fridge, and spread the toffee evenly over the top. Once this is done, put it back in the fridge.

Tips: Don't taste the toffee straight away. It is sugary and holds its heat for a while.
Have a rubber scraper ready to get all the toffee out of the pot.
Rinse the toffee pot out with hot water as soon as you can. Otherwise, it hardens and becomes a pain to clean.

Step 4: The Topping

Whip the cream, and then slice up however many bananas you want to add. 2 - 4 bananas is usually a reasonable amount. Fold half of the bananas into the cream, and spread this mix over the caramel.
Once the cream looks good, make the whole thing look even tidier by carefully arranging the remaining banana slices on the cream however you want.

It usually pays to wait a bit before doing this step. The toffee stays warm for a while, and if you put cream on too early, it might melt.
Putting vanilla in the cream, like some people do, sometimes adds too much flavour. The main banana flavour is actually spread right through the cream.

Your pie is now ready to eat. ENJOY!!!
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