Banoffee Pie

This indulgent British dessert combines a buttery biscuit base, rich toffee filling, fresh bananas, and billowy whipped cream in perfect harmony. Banoffee pie delivers restaurant-quality elegance with surprisingly simple techniques that require no baking skills. The contrast of textures and flavors creates an unforgettable dessert that impresses guests while remaining achievable for home cooks.

Recipe Details

Prep Time: 45 mins
Cook Time: 15 mins
Total Time: 4 hours (including chilling)
Servings: 8-10
Difficulty: Medium

Ingredients

For the Biscuit Base

• 200g digestive biscuits (or graham crackers)
• 100g unsalted butter, melted
• 2 tablespoons golden caster sugar
• Pinch of salt

For the Toffee Filling

• 397g can sweetened condensed milk
• 100g unsalted butter
• 100g light brown sugar
• 2 tablespoons golden syrup
• ½ teaspoon vanilla extract
• Pinch of sea salt

For the Topping

• 3-4 large ripe bananas
• 400ml heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Dark chocolate, grated (for garnish)
• Extra digestive biscuits, crushed (optional)

Instructions

1. Prepare the biscuit base. Preheat oven to 180°C (350°F). Place digestive biscuits in a food processor and pulse until fine crumbs form. Alternatively, place biscuits in a sealed plastic bag and crush with a rolling pin until uniformly fine.
2. Combine base ingredients. Transfer biscuit crumbs to a mixing bowl. Add melted butter, caster sugar, and salt. Mix thoroughly until mixture resembles wet sand and holds together when pressed.
3. Form the crust. Press the biscuit mixture firmly into the base and up the sides of a 23cm (9-inch) tart pan or pie dish. Use the back of a spoon to create an even, compact layer. The crust should be about 5mm thick.
4. Bake the base. Place the crust in the preheated oven for 10-12 minutes until lightly golden and set. Remove and cool completely on a wire rack while preparing the toffee filling.
5. Make the toffee filling. In a heavy-bottomed saucepan, combine condensed milk, butter, brown sugar, and golden syrup over medium-low heat. Stir continuously for 8-10 minutes until the mixture thickens and turns a rich caramel color.
6. Perfect the toffee consistency. Continue stirring until the mixture coats the back of a spoon and leaves a clear trail when stirred. Remove from heat and stir in vanilla extract and sea salt. The toffee should be thick but spreadable.
7. Assemble the base layer. Pour the warm toffee filling into the cooled biscuit base, spreading evenly with a spatula. Allow to cool for 30 minutes at room temperature, then refrigerate for at least 2 hours until completely set.
8. Prepare the banana layer. Just before serving, peel bananas and slice into rounds approximately 1cm thick. Arrange banana slices in overlapping circles over the set toffee layer, covering the entire surface.
9. Whip the cream. In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form. Avoid over-whipping as the cream should remain smooth and spreadable.
10. Complete the assembly. Spread or pipe the whipped cream generously over the banana layer. Create decorative swirls or peaks for visual appeal. Sprinkle with grated dark chocolate and crushed biscuits if desired.
11. Final chilling. Refrigerate the completed banoffee pie for at least 1 hour before serving to allow flavors to meld and layers to set properly.

Tips for Success

Perfect toffee consistency matters. The toffee should coat a spoon thickly but still pour easily. If too thick, add a tablespoon of cream. If too thin, continue cooking while stirring constantly to prevent burning.

Choose ripe but firm bananas. Bananas should yield slightly to pressure but maintain their shape when sliced. Overripe bananas become mushy and release excess moisture.

Time the banana addition. Add banana slices no more than 2 hours before serving to prevent browning and excess moisture. Brush lightly with lemon juice if preparing earlier.

Control whipped cream texture. Stop whipping when cream holds soft peaks. Over-whipped cream becomes grainy and separates, compromising the dessert’s smooth texture.

Recipe Variations

Chocolate Banoffee: Add 2 tablespoons cocoa powder to the biscuit base and drizzle melted chocolate over the toffee layer before adding bananas.

Individual Portions: Create individual banoffee pies using 10cm tart pans or glasses. Adjust quantities proportionally and reduce chilling times.

Salted Caramel Version: Increase sea salt to 1 teaspoon in the toffee filling for pronounced salted caramel flavor. Sprinkle extra flaky sea salt on top.

Coffee Enhancement: Add 2 teaspoons instant coffee to the toffee filling for mocha undertones that complement the caramel flavors.

Storage Instructions

Store banoffee pie covered in the refrigerator for up to 2 days. The biscuit base may soften over time, but flavors continue developing. For best texture, consume within 24 hours of adding banana layer.

The toffee filling can be made up to 3 days in advance and stored covered in the refrigerator. Warm slightly before spreading if too firm.

Nutritional Highlights

While indulgent, banoffee pie provides calcium from dairy ingredients, potassium from bananas, and energy from natural sugars. The dessert offers comfort food satisfaction for special occasions and celebrations.

Serving Suggestions

Serve banoffee pie chilled with additional grated chocolate or a drizzle of caramel sauce. Pair with strong coffee or Earl Grey tea to balance the dessert’s richness. Cut with a sharp knife dipped in warm water for clean slices.

This show-stopping dessert transforms simple ingredients into an elegant finale for dinner parties, birthday celebrations, or whenever you crave sophisticated comfort food. The layers of flavor and texture create memorable moments that bring British bakery quality to your home kitchen.