Banoffee Pie

Made its debut in the year 1972 in a pub in England, Banoffee Pie is an English dessert pie made from bananas and toffee (caramel). Though the name suggest, pie, however it is not bake in an oven but on a refrigerator. Yes, you read it right. It should be kept cold but not freeze to keep the assembly base intact.

Historically, the first banoffee pie was made out of boiling an unopened can of condensed milk for several hours. However, in some instances, this process results in explosions, thereby I do not recommend it. That is why, in here I’ll show you how to create a safe, non-explosive but explosively tasty banoffee pie.

banoffee pie

The cake is one of those kinds of cakes where you either can’t get enough after a piece or can keep it, take out, and eat later. But I have not met anyone who did not like the cake, and I do not know anyone who does not like bananas (though they may exist somewhere).  If that happen, you can change the banana with another fruit, for example. Apple or mandarin orange.


Servings:  6-7 persons

  • 225 g digestive biscuits
  • 175 g butter
  • 75 g brown sugar
  • 1 can of condensed milk (397 g)
  • 2 bananas
  • 1½ dl whipped cream
  • A little cocoa

How to make a banoffee pie

  1. Crush the biscuits to crumbs with a meat hammer, a cake roll or a mini chopper.
  2. Melt the 100 g butter in a pan and add the crushed biscuits afterwards. Stir the mixture
  3. Place the mass in a 20 cm spring shape, push it up the sides and down to the bottom with a spoon so that it is evenly distributed. Smooth it nicely.
  4. Let the cake bottom cool off in the mold – possibly in the fridge – while making the caramel.
  5. Bring the remaining 75 g of butter and the dough into a saucepan and warm with mild heat and stir until all the sugar is melted and dissolved.
  6. Add condensed milk and bring to boil while stir and boil for a few minutes until you have a thick golden caramel.
  7. Distribute the caramel into the digestive biscuit bundle and put it in the refrigerator for a minimum of half hour.
  8. Carefully remove the cake from the mold and place it on the serving tray.
  9. Cut the bananas into slices.
  10. Whip the cream and turn half of the banana slices in and spread it on top of the now stiffened caramel.
  11. Spread the remaining banana slices on top of the whipped cream and sprinkle with cocoa.

A banoffee pie must be cut with a sharp knife.

Or you can watch the video below:

Remember:  Always secure your spring form pan so that you can create a stable banoffee pie. The tighter it is locked, the better the form will be.

Preparation time: 1½ hours

Cooking time: 10 minutes

See also the recipe for pavlova and flapjacks here.

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banoffee pie

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