Banoffee Pie

Banoffee Pie

An absolute family favourite in my house for any occasion: birthdays, communions and even barbecues if the weather is a-peel-ing. This is a real no nonsense recipe and we’re giving you a slice of the action. Simply boil, crush, mix, whisk, and build. You’d be bananas to not give it a go!


  • 1 (396g) tin condensed sweetened milk
  • 350g digestive biscuits
  • 150g butter, melted
  • 1 (284ml) pot double cream
  • 3 bananas, sliced
  • Milk chocolate for grating on top



  1. For the toffee sauce place the unopened tin of condensed milk in a saucepan of boiling water (remember to remove the label from the tin first!). Boil the tin for 2 – 3 hours, the longer you boil it, the darker and thicker the caramel will be. Remove from the heat and leave to cool (unopened) fully
  2. For the biscuit base, crush digestive biscuits will a rolling pin and mix with the melted butter. Press the crushed biscuits into a spring-form tin and leave in the fridge to chill
  3. Whisk the double cream until it forms stiff peaks
  4. To assemble pour the cooled condensed milk over your biscuit base, top with sliced bananas followed by whipped cream
  5. For decoration, grate some chocolate on the top