Classic Banoffee Pie
A British no-bake favourite: a crunchy digestive crumb base topped with sticky toffee (homemade caramel), ripe bananas and clouds of whipped double cream. Decadent, nostalgic and surprisingly simple to make at home.
Banoffee is the British pudding equivalent of a cosy jumper — comforting, a bit indulgent and oddly impossible to resist. This version keeps things classic: a crisp digestive base, sticky homemade toffee (no cans required), ripe bananas and generous whipped double cream.
Make it for a Sunday lunch finale, a dinner-party showstopper or whenever you need an excuse to eat something glorious with a spoon. It looks fancy but is genuinely doable at home — just respect the caramel and you'll be fine.
Ingredients
- 250 g digestive biscuits
- 125 g unsalted butter — melted (for base)
- 200 g caster sugar
- 100 g unsalted butter (toffee)
- 300 ml double cream (toffee) — full-fat
- 5 ml salt
- 5 ml vanilla extract — divided (½ tsp toffee, ½ tsp cream)
- 3 bananas — ripe but firm
- 300 ml double cream (whip) — for topping
- 25 g icing sugar — about 2 tbsp, for whipped cream
- 20 g dark chocolate — for grating/dusting
Equipment
- 23cm (9-inch) loose-bottom tart tin
- food processor or rolling pin
- heavy-based saucepan
- electric whisk or hand whisk
- measuring jug
- sugar/thermal thermometer (optional but helpful)
Instructions
Preheat the oven to 180°C fan / 200°C / 400°F. Lightly grease a 23cm (9-inch) loose-bottom tart tin.
Crush the digestive biscuits to fine crumbs: blitz in a food processor or place in a heavy bag and bash with a rolling pin. Tip into a bowl and mix with the 125g melted butter until all crumbs are evenly moistened.
Tip the crumb mixture into the prepared tin. Press firmly and evenly across the base and up the sides (about 1–1.5 cm thickness). Use the base of a measuring cup to compact it tightly for a stable base.
Bake the base for 12 minutes until set and starting to colour slightly. Remove from the oven and leave the base to cool in the tin while you make the toffee.
Make the toffee (stovetop method): in a heavy-based saucepan add 200g caster sugar. Heat gently over medium heat, stirring occasionally until it melts and turns a deep golden amber. This can take 6–10 minutes—watch constantly once it starts to colour.
Once the sugar is amber, remove the pan from the heat and carefully add the 100g butter in pieces (it will spit). Stir to combine, then gradually pour in the 300ml double cream while stirring (hot caramel will bubble vigorously). Return to low heat and simmer gently for 6–10 minutes until thick, glossy and coating the back of a spoon. Stir in ½ tsp vanilla and ½ tsp salt.
Allow the toffee to cool for 5 minutes (so it’s slightly thick but still pourable). While it cools, peel the bananas and slice them into 1cm rounds.
Pour the warm toffee over the cooled biscuit base and spread to the edges. Arrange banana slices in a single (or slightly overlapping) layer across the toffee. Chill in the fridge for 30–45 minutes to set the toffee layer.
Whip the 300ml double cream with the icing sugar and remaining ½ tsp vanilla to soft peaks — it should hold shape but still be billowy. Do not overwhip or it will become grainy and buttery.
Remove the pie from the fridge and spread or pipe the whipped cream over the set bananas. Grate the dark chocolate over the top or dust lightly with cocoa.
Chill the assembled pie for another 20–30 minutes to let everything settle, then slice with a hot, dry knife for clean pieces. Store any leftovers refrigerated and eat within 2–3 days.
Tips
- Use a heavy-based pan for the caramel to ensure even heat and reduce the chance of burning.
- If you’re short on time, the biscuit base can be made a day ahead and kept in the tin wrapped in clingfilm.
- Slice bananas at the last moment and brush very lightly with lemon juice if you must prepare them ahead — it prevents browning but can add a faint tang.
- If your toffee tightens up too much before pouring, gently reheat it over very low heat until pourable again — don’t boil.
- To get clean slices, warm the knife under hot water, wipe dry and slice in one smooth motion.
Substitutions
digestive biscuits → bourbon biscuits or graham crackers, same quantity
Stays closedouble cream (toffee & whip) → single cream for toffee and mascarpone mixed with a splash of cream for topping (keeps texture but less stable)
Noticeably differentcaster sugar (toffee) → soft brown sugar (same weight) for a deeper, molasses-y flavour
Stays closeunsalted butter → salted butter (omit added salt), same quantity
Stays close
Nutrition
Per serving · estimated
- 810
- Calories
- 3 g
- Protein
- 60 g
- Carbs
- 62 g
- Fat
- 3 g
- Fibre
- 40 g
- Sugar
- 250 mg
- Sodium
FAQ
Can I use canned condensed milk for the toffee?
Yes — many people boil a sealed can of condensed milk to make dulce de leche, but it must be fully submerged in water the entire time and simmered for 2–3 hours, topping up water as needed. The stovetop caramel method in this recipe is quicker and avoids that risk.
How long will a banoffee pie keep?
Stored covered in the fridge it keeps well for 2–3 days. After that the bananas darken and the base can soften.
Can I make this ahead?
Yes. Make the crumb base and toffee a day ahead. Assemble with banana and cream on the day you plan to serve for best texture and appearance.
Why did my toffee seize or grain?
Caramel can grain if sugar crystals reform — use a heavy pan, avoid excessive stirring while the sugar melts, and add butter/cream gradually off the heat. If it grains, a gentle reheat with a splash of cream can sometimes smooth it back out.
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