Banoffee Pie

Hi everyone and welcome back to my baking blog…

Banoffee pie is a classic dessert and is quite easy to make, the tricky bit is cooking the caramel (be careful not to burn it!). Apart from that this is a simple and delicious recipe that everyone will love.

Serves 10-12



100g soft spread/butter

250g digestive biscuits


100g soft spread/butter

100g dark brown sugar

397g condensed milk


3 medium sized bananas

300ml double cream

2tbsp caster sugar

Grated milk chocolate



1.Grease a 20cm/8inch round loose bottom cake tin.


2.Melt the butter in the microwave. Place the biscuits in a freezer bag and use a rolling pin to crush into fine crumbs.

3.Combine in a large mixing bowl. Then transfer into the prepared tin and use a metal spoon to smooth the bottom and bring up the sides to the top of the tin. Place in the fridge for 30 minutes.


4.To make the caramel, measure the soft spread and sugar into a medium sized saucepan and heat slowly until the sugar has dissolved. Add in the condensed milk and bring to the boil. Whisk quickly and heat until thick and caramel coloured.


5.Pour over the biscuit base and leave to cool. Once cooled, place into the fridge for 1-2 hours or until set.


6.Whip the double cream with 2tbsp of caster sugar until forms soft peaks.


7.Cut the bananas and place on top of the caramel. Leave a dozen aside for the topping.


8.Take the pie out of the tin, using a palette knife to loosen the edges and placing the tin on top of a metal tin and pushing the sides down. Slide the palette knife under the pie and carefully lift onto a plate/serving stand.

7.Smooth the cream over the top, place the extra banana slices in the middle and grate chocolate on top.


Serve and enjoy 🙂



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