Banoffee Pie

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Introduction

Banoffee pie layers a buttery gingernut base, toffee-like caramel made from condensed milk, sliced bananas, and whipped cream—all assembled and chilled until the caramel sets. You’ll make the entire pie in under an hour of active time, with most of that spent waiting for the filling to cool, making it a strong choice for dinner parties or weekend baking.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes (plus 1 hour chilling)
• Servings: 6–8

Ingredients

• 9 oz (250 g / 16 ea.) gingernut (or digestive) biscuits
• 10 oz (275 g / 2¼ sticks) butter
• 1 tin (400 g / 14 oz) sweetened condensed milk
• 6 oz (175 g / ¾ cup) caster sugar
• ¼ pint (150 ml / ⅔ cup) double cream
• 2 bananas

Instructions

Base

1. Crush the biscuits into crumbs with the end of a rolling pin. This is best done inside a freezer bag to avoid spillage and loss.
2. Melt two-fifths of the butter (about 4 oz) in a large saucepan. Once melted, take off the heat and mix in the biscuit crumbs.
3. Press into the bottom of an 8-inch (20 cm) loose-bottomed pie tin, and transfer to the fridge to chill.

Filling

1. Place the remaining butter with the sugar into a medium-sized saucepan (ideally non-stick if you don’t like dish washing). Melt over a medium heat, stirring until the butter has melted and the sugar is just starting to melt.
2. Add the condensed milk and bring to the boil, stirring continuously for 5 minutes to make your caramel.

Assembly

1. Slice the bananas, arrange over the crumb base, and pour the caramel over the top.
2. Chill for at least an hour so the caramel firms up.
3. Prior to serving, whip the cream, and spoon over the top. Optionally, garnish with some grated chocolate or Cape gooseberries.

Variations

Chocolate base: Replace the gingernut biscuits with chocolate digestive biscuits for a deeper, less spiced flavor that pairs well with the toffee layer.

Dulce de leche swap: If you prefer a richer, darker caramel, use a tin of dulce de leche in place of the condensed milk and sugar filling (skip the boiling step and simply warm and spread it over the base).

Salted caramel: Stir ½ teaspoon of sea salt into the caramel just after the 5-minute boil to add a sharp contrast to the sweetness.

Coconut cream topping: Replace the whipped double cream with whipped coconut cream for a dairy-free finish that complements the banana and caramel.

Make-ahead base: Press the biscuit base into the tin and chill it up to 24 hours ahead, wrapping it tightly in plastic wrap to keep it fresh.

Tips for Success

Don’t skip the bag crush: Crushing biscuits inside a freezer bag keeps crumbs contained and gives you even texture for a sturdy base that won’t crack when you press it into the tin.

Watch the sugar closely: The sugar doesn’t need to fully melt before you add the condensed milk, but it should be starting to caramelize around the edges. This prevents grainy texture in your final caramel.

Stir the caramel continuously: Even a few seconds without stirring can cause the mixture to catch on the bottom of the pan. Keep your spoon moving for the full 5 minutes to ensure smooth, even caramel.

Chill the caramel layer properly: At least an hour in the fridge is essential—if you slice and serve too early, the caramel will still be soft and the pie won’t hold its shape when plated.

Add bananas just before serving: Bananas weep liquid and can make the base soggy if left sitting for more than a couple of hours; slice and arrange them no more than 2 hours before you plan to serve.

Storage and Reheating

FAQ

Can I make the pie a day ahead?

Yes, prepare the base and caramel layers up to 24 hours ahead and store them separately in the fridge. Add the sliced bananas and whipped cream no more than 2 hours before serving to prevent sogginess.

What if my caramel is grainy or lumpy?

This usually happens when the sugar crystallizes during cooking. Start again with fresh ingredients and ensure your pan is clean and dry. Stir constantly from the moment the sugar starts to melt, and use a medium heat to avoid rapid browning.

Can I use a different biscuit base?

Yes. Digestive biscuits, oat biscuits, or even crushed vanilla wafers work well as long as you maintain the same total weight. The base will taste different but will set properly with the butter and chill time.

Why is my base crumbly instead of firm when pressed?

The ratio of butter to biscuit crumbs was likely off. Ensure you’re using two-fifths of the total butter (about 4 oz for this recipe) and press firmly and evenly into the tin. Chill for at least 20 minutes before adding the filling to help it set.