Banoffee Pie

Want a dessert that looks incredibly tempting and is even more impressive when you enjoy that first spoonful? This Banoffee Pie recipe is easy to follow and guarantees a dessert that your guests will rave about.

This dessert is an enticing mix of flavours: caramel, bananas, cream and chocolate in a no-bake buttery biscuit shell. Ready to go?

Jump to:

• The Recipe
• Hpw to make Banoffee Pie
• The top layers
• Enjoying and storing Banoffee Pie
• More desserts worth sharing
• Banoffee Pie

The Recipe

I've based this recipe on one that my Mum ripped out of a New Idea magazine – quite a few years ago judging by the condition of the page. Mum assured me this was the best Banoffee Pie recipe and she was spot on.

I have tweaked the base ingredients a little along with the amount of chocolate for the topping, so keep scrolling to the bottom of the post for the recipe card which contains the updated recipe.

Hpw to make Banoffee Pie

To start, you'll need to grease and line a tart tin (25 x 3.5 cm). Ideally, use a tin with a removeable base so you can easily push the tart out of the tin once it's ready.

The base

The ingredients for the base are:

• Granita biscuits (or any type of plain or digestive biscuit)
• butter, melted.

The ingredient quantities are listed in the recipe card at the bottom of this post.

Mix these ingredients together and then press into the tin, coating the base and sides.

Place the base in the fridge to set.

The (incredible) caramel filling

One of the many highlights of this recipe is the wonderful caramel filling.

To make it, you'll need:

• condensed milk
• unsalted butter
• brown sugar, firmly packed
• cream cheese, chopped.

The ingredient quantities are listed in the recipe card at the bottom of this post.

Place the condensed milk, butter and brown sugar into a saucepan. Stir over low heat until the mixture is smooth.

Turn the heat up to medium, and cook for another 10-12 minutes or until the mixture thickens and turns a deeper caramel colour.

Remove from the heat and add the cream cheese to the mixture. Stir through until combined and smooth.

Pour this filling into base and smooth the top. Refrigerate for an hour or until set.

The top layers

Okay, the next layer is the banana, chocolate and cream layer.

Tip: Selecting bananas that are ripe, but not overripe, and packed with flavour will take your Banoffee Pie to the next level.

In Australia, Cavendish and Lady Fingers are the two most popular varieties of bananas and will work well in this recipe. Generally, try to select bananas that are a bright yellow colour and a full, plump shape.

Peel and slice the bananas, diagonally if they are small bananas. Sprinkle a little lemon juice over the banana slices so they won't brown.

Next, melt the milk chocolate and spread over a baking tray lined with baking paper. Place in the fridge to set.

Next, whip up 300ml of thickened cream.

Once the chocolate is set, break or cut up into shards.

Now you have everything you need to assemble the top layer of your Banoffee Pie.

Arrange the banana slices over the caramel filling. Dollop cream on top of the bananas and then arrange chocolate shards to decorate.

Enjoying and storing Banoffee Pie

You can enjoy this dessert straight away, however it's even better once the flavours develop a little over a few hours or overnight.

Store your Banoffee Pie in the fridge for up to two days.

And if you share a slice with someone, get ready to share your recipe, too. This one is always a hit!

More desserts worth sharing

Some dessert recipes are just made for sharing:

Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)

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