🇬🇧 United Kingdom · Dessert
Classic Banoffee Pie
By eatmundo · July 5, 2026
🇬🇧 UKIndulge in the sweet symphony of Banoffee Pie, a modern British classic featuring a buttery biscuit base, layers of luscious toffee, fresh bananas, and fluffy whipped cream. A truly irresistible dessert that's perfect for any occasion.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the toffee by submerging two 397g cans of sweetened condensed milk (unopened) in a large saucepan of water, ensuring the cans are fully covered. Bring to a boil, then reduce to a simmer and cook for 3 hours, topping up the water as needed. This creates a rich dulce de leche; let cool completely before opening – do not open hot!
- 2
While the toffee cools, prepare the biscuit base. Crush 250g of digestive biscuits into fine crumbs using a food processor or a rolling pin. Melt 125g of unsalted butter and mix it thoroughly with the biscuit crumbs until well combined and resembling wet sand.
- 3
Press the biscuit mixture firmly and evenly into the base and up the sides of a 23cm loose-bottomed flan tin. Use the back of a spoon to create a neat, compact base. Chill the base in the refrigerator for at least 30 minutes to firm up.
- 4
Once the condensed milk cans are completely cool, open them to reveal the thick, golden toffee. Spread this luxurious toffee evenly over the chilled biscuit base, using a spatula to ensure a smooth layer.
- 5
Slice 3-4 ripe bananas into even rounds, about 1/2 cm thick. Arrange the banana slices neatly over the toffee layer, creating a full, attractive layer of fruit. Don't worry if they overlap slightly.
- 6
In a large chilled bowl, whip 500ml of double cream with 1 tablespoon of icing sugar and 1 teaspoon of instant coffee dissolved in a tiny bit of hot water (optional, for a mocha hint). Whisk until soft peaks form, being careful not to over-whisk, which can make it grainy.
- 7
Generously spoon or pipe the whipped cream over the banana layer, creating beautiful swirls or a smooth, even topping. You want a good, thick layer of cream for that perfect balance of textures.
- 8
For the finishing touch, grate 20g of dark chocolate over the top of the pie. Chill the Banoffee Pie for at least 2 hours before serving, allowing all the layers to set perfectly. This resting time is crucial for easy slicing and optimal flavour integration.
Frequently Asked Questions
What type of biscuit is best for the base and how do I prevent it from being too crumbly or too hard?+
Digestives or rich tea biscuits work best for the base. Ensure the crushed biscuits are thoroughly mixed with melted butter and pressed firmly into the tin to create a stable, non-crumbly crust.
How do I make the perfect toffee layer and avoid it being too runny or grainy?+
The key is simmering the unopened can of sweetened condensed milk in water for 2.5-3 hours, or cooking it gently in a saucepan after opening. It should be thick, golden, and smooth when cooled, not grainy or overly runny.
What's the best ripeness for bananas and how do I keep them from browning?+
Use firm, ripe bananas that are yellow with a few small brown spots for optimal sweetness and texture. To prevent browning, toss sliced bananas lightly with a little lemon juice before layering, or assemble just before serving.
What kind of cream should I use and what's a common mistake in assembling?+
Use a high-fat whipping cream (35-38% fat) for best results, whipped to soft peaks. A common mistake is overfilling the pie, making it hard to cut; ensure adequate space for each layer.
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