Banoffee Pie

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A layer of biscuits, caramel filling topped with whipped cream and sliced bananas.
  • PREP TIME: 20 minutes
  • COOK TIME: 240 minutes
  • SERVINGS: 8 persons
Banoffee Pie


  • Bananas 3
  • Crushed Biscuits (Digestives, Marie, or other biscuits) 300 gm
  • Butter 60 gm
  • Cream 350 ml
  • Icing sugar 1 tablespoon
  • Dark chocolate, to decorate 100 gm
  • Condensed milk 1 tin


  • 1. Make Dulche De Leche or Condensed Milk Caramel.
  • 2. Remove the label from the can of condensed milk. Place the cans into a pot of water. It needs to be deep enough for you to cover the cans with 1 to 2 inches of water.
  • 3. Bring to a boil, then immediately turn into a low simmer.
  • 4. Keep an eye on the water level and continue topping of the water if the water level drops.
  • 5. Cook for at least 2 hours – this will result in a lighter caramel. If you prefer a deeper caramel, cook for 3 hours.
  • 6. Turn off the heat. Take out the cans carefully and let them cool.
  • 7. CAUTION: Do not open the cans when they are hot otherwise they might explode from the pressure.
  • 8. Do not also let the water level go below the cans when on simmer.
  • 9. For Banoffee Pie
  • 10. Pre-heat oven to 180 C.
  • 11. Melt butter and mix in crushed biscuits. Press them down in a tart pan or a round dish.
  • 12. Bake at 180 degrees C for 10 minutes till light golden. Set aside to cool.
  • 13. Open the can of caramelized condensed milk and pour the caramel over the base.
  • 14. Smoothen with a spatula or butter knife and refridgerate for an hour.
  • 15. Slice banana’s and arrange over caramel.
  • 16. Top with whipped cream


Photo Credits: orchardstreetkitchen
Desi Appetite
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