banoffee pie

Banoffee Pie

This lovely traditional British dish is a favourite of mine, but beware those without a sweet tooth! Banoffee Pie is for hard core dessert lovers.

Banoffe Pie

Prep time: 

Cook time: 

Total time: 

Serves: 6

  • 1 pack Arnott's Granita biscuits
  • 125g melted butter
  • 3 bananas
  • 300ml double cream
  • drizzle of maple syrup for the top
  • Caramel Filling
  • 50g butter
  • 395 can sweetened condensed milk
  • ⅓ cup brown sugar
  1. Throw the biscuits into the blender until well processed and add the melted butter. Mix well and then press into either 1 large or 6 small pie dishes using the back of a metal spoon. Use tart pans with removable bases if you have them, otherwise ramekins will do just fine. Put in the fridge.
  2. To make the caramel filling, put the condensed milk, sugar and butter into a saucepan on low heat. Don't walk away from it, stand there stirring gently with a wooden spoon for 10-12 minutes and make sure it doesn't come to the boil.
  3. When ready, pour the hot caramel into the biscuit bases, slice the bananas any way you like and place over the top, and then drizzle a bit of caramel over the top of the bananas.
  4. They then need to chill in the fridge for an hour, or until the caramel has cooled.
  5. Place a generous dollop of cream on the top, and optionally drizzle some maple syrup over the top.

1 Comment

  1. […] must have lived a deprived¬†life in the dessert department as I didn’t try Banoffee Pie until I was well into my 30’s. While on holiday in England, our friend asked me if I would […]

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