Banoffee Pie

Happy New Year! Wishing each and everyone a fabulous new year, may the year ahead navigate us all to be the best versions of ourselves!

During the holidays, I must say, I didn’t bake as much as I thought I would. However, at the very start of my vacation, I gave this banoffee pie a go and wow it’s delicious, decadent but I must warn you that it is quite rich and therefore a modest slice will completely hit the spot.I’ve always loved banoffee pie’s, with the perfect taste balance between the crunchy base, rich toffee filling and the banana to cut through the sweetness.

Banoffee Pie



  • 75g unsalted butter
  • 300g of biscuits, I used Nutticrust

Toffee filling:

  • 100g unsalted butter
  • 100g soft dark brown sugar, I would recommend the Natura Sugars Dark Muscovado
  • 397g tin condense milk


  • 3 large bananas
  • 500ml whipping cream
  • To decorate I simply used shavings of milk chocolate


  • Grease a 22cm ceramic tart dish with melted butter.
  • Crush the biscuits. Gently melt the butter in a saucepan, then pour over the crushed biscuits, mixing until they bind together. Transfer the biscuits to the dish and firmly pat with a spoon to cover the base. Place in the fridge to set.
  • To make the toffee filling, place the butter and sugar in a pan and heat gently until the sugar dissolves. Pour in the condensed milk and gently heat, stirring continuously until the mixture boils. Once the mixture has come to boiling point, remove from the heat and pour the toffee over the biscuit base. Place in the fridge to cool.
  • Once the pie has chilled, slice the banana and arrange them on top of the toffee.
  • Whip the cream to soft peaks and spoon on to cover the bananas.
  • Finally, decorate as you please, I simply grated milk chocolate but you could go as exotic as you’d like.
  • Serve chilled and enjoy!


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