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.

It’s an enticing mix of flavours: caramel, bananas, cream and chocolate in a no-bake buttery biscuit shell.

Banoffee Pie 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.

Making 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 ingredients for the base are:

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

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

Place the base in the fridge to set.

Making the (incredible) caramel filling

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

To make it, you’ll need:

• 395 grams condensed milk
• 75 grams unsalted butter
• 2/3 cup brown sugar, firmly packed
• 150 grams cream cheese, chopped.

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 layer.

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.

However, sometimes you can’t judge a banana by its cover!

I used these Cavendish bananas that were locally grown and sourced from my local “paddock to plate” style Earth Markets.

The grower assured me they were perfect for eating despite the greenish colour, and she was right. They were the most amazing bananas and, once peeled, were a gorgeous deep yellow colour and so sweet to taste.

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.

Melt about 120 grams of 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!

If you’re looking for more classic dessert recipes, browse the Cooking with Nana Ling dessert collection here.