Banoffee Pie

Banoffee Pie

This is a very popular British dessert that is hardly known in the rest of the world. It is super-decadent, and yet is so fabulously delicious that it’s worth spoiling yourself once in a while! The name comes from ‘banana – toffee’.

There are several versions of this recipe on the internet, and after exhaustive comparisons of recipes we settled on this as our family recipe.

Banoffee Pie Recipe



  • 1/2 cup (4 oz – 114 gm) melted butter
  • 2 cups (lightly compressed)(9 oz – 250 gm) Graham crumbs

Caramel Layer:

  • 1/2 cup (4 oz – 114 gm) butter
  • 1/2 cup (3½ oz – 100gm) brown sugar
  • 1¼ cups (10½ fl oz – 300 ml) condensed milk


  • 3 bananas
  • 1¼ cups (10½ fl oz – 300 ml) whipping cream
  • grated chocolate


Combine the melted butter and Graham crumbs and press into an 8½” (21 cm) springform pan with a disk of parchment paper lining the bottom.

Press to the sides to a height of about 1½” (7 cm)

Place in the refrigerator for about 20 minutes.

In a medium saucepan, melt the butter and stir in the brown sugar until combined.

Add the condensed milk and gently bring to a low boil, stirring constantly.

Simmer gently, stirring continuously until the mixture starts to thicken and caramelize.

Pour into the crust and spread evenly.

Place in the refrigerator for at least 1 hour.

Slice the bananas and place evenly on the caramel layer.

Whip the cream until soft peaks form.

Add the cream over the bananas and trim with shards of grated chocolate.

Refrigerate for a further hour before removing the sides from the pan and serving.