Recipe: Banoffee Pie

Growing up, banoffee pie was always a favourite dessert of mine. Lonestar, a massive chain restaurant serving southern U.S. style food used to have it on its menu (and probably still does); in my eyes it was always the stand-out dessert. Banoffee nails the mixture of some of my favourite foods and textures: fresh banana, creaminess, pastry/biscuit base, sweet but not-too-sickly caramel and of course, chocolate. It is relatively easy to put together; you just have to organise each element separately and then bring it all together before serving.


  • 100 g melted butter
  • 250 g crushed biscuits (digestives work well)
  • 100 g butter
  • 100 g brown sugar
  • 1 can condensed milk
  • 3 bananas
  • 1 c cream, whipped
  • 1 t vanilla (added to the cream before whipping)
  • grated chocolate, to garnish
  1. Crush the biscuits. Pour in the melted butter and mix. Spoon the mixture into a pie dish and press it against the bottom and sides of the dish. Chill for ten minutes.
  2. Melt the butter and sugar in a pan, stirring constantly until sugar is dissolved. Add the condensed milk and bring to a rapid boil for about a minute – don’t stop stirring. Once the caramel is golden, spread it over the base of the pie and then refrigerate for about an hour (or until firm).
  3. Shift the pie from the dish onto a serving plate. Slice the banana, and place it carefully over the caramel.
  4. Whip the cream and vanilla and spoon over the top.
  5. Garnish with the grated chocolate.

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