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How to make a delicious banofee pie - how to make your own caramel and a cheats method. Amazing English dessert.

Updated on May 2, 2014

What is banoffee pie?

Banoffee pie is an English dessert made from bananas, cream, and toffee. Usually this is put onto a base of crumbled biscuit and butter.

It is now world famous and is one of my personal favourites.

Where did the banoffee pie come from?

Chefs of the Hungry Monk restaurant in Jevington, East Sussex, Ian Dowding and Nigel Mackenzie are the men who came up with the original recipe for the banoffee pie. Way back in 1972 they were inspired by the American dish, Blum's coffee toffee pie (a smooth toffee topped with coffee-flavoured whipped cream.

The original name was the bonoffi, which was very popular from the very start. Soon the recipe was taken up by other restaurants from all over the world.

In 1994 supermarkets started to sell it as American pie. However it soon took back the original name of Banoffee and is now known world wide for how delicious this pudding is.


For the base:

  • 150g / 5 oz digestive biscuits
  • 75g / 3 oz butter

For the Caramel:

  • 100g / 3 1/2 oz butter
  • 100g / 3 1/2 oz caster sugar
  • 400g / 14fl oz can condensed milk

For the filling pie:

  • 3 large bananas

For the topping:

  • 250ml / 10 1/2 oz double cream
  • Chocolate to grate for decoration

For the caramel sauce

  • 125g / 4 oz butter
  • 125g / 4 oz brown sugar
  • 125g / 4 fl oz coconut milk.

How to make the pie:

Make the caramel first:

  1. Start by making the caramel - cut the butter into small cubs and add this to the sugar in a non-stick pan.
  2. Place onto a low heat until the butter has melted and the sugar dissolves.
  3. Add the condensed milk and slowly bring to the boil (stir continuously to ensure it doesn't burn at the bottom.
  4. Remove the heat as soon as it starts to thicken and begins to smell like caramel.
  5. Allow to cool.

Then the base:

  1. Crush the digestive biscuits by placing into a bad and hitting with a rolling pin until you have nothing but crumbs.
  2. Add the butter and mix well.
  3. Take a 25cm / 10 inch cake tin and press the crumbs/butter mixture evenly into the base. If you make it around 1/2 cm (1/4 inch) thick.

Next is the filling:

  1. Pour in the base the cooled caramel.
  2. To the top of this distribute chopped bananas (roughly 1/2 cm or 1/4 inch in thickness) around the edge and work your way in to the centre.
  3. This needs to be placed into the fridge to cool for 30 minutes.


  1. Pour the cream into a bowl.
  2. Whisk until you have created soft peaks.
  3. Sieve the icing sugar into the cream
  4. Whisk again until you can't see the icing sugar anymore.

Finishing touches:

  1. Remove the pie from the fridge and spoon the cream all over to cover the bananas.
  2. Take the bar of chocolate and kitchen scissors or potato peeler - run the open scissors over the bar to create chocolate curls.
  3. These curls can be used to decorate the top of the pie.
  4. You could grate chocolate to create another effect, or sieve cocoa over the top to create a wonderful look to your pie.

For the caramel sauce:

  1. Place butter, cut into small squares and the sugar and coconut milk into a pan over a medium heat.
  2. Bring to the boil and cook for around 3-4 minutes.
  3. When it thickens and turns a light golden-brown take off the heat.
  4. Cut into reasonable slices and pour the sauce over before serving

How do you rate this banoffee pie?

5 stars from 1 rating of this banoffee pie recipe.

To make in 5 simple steps to make it almost cheating!

  • Tip the biscuit crumbs into a bowl, add butter and mix in. Spoon crumbs into a tin. Press into the base and chill for 10 minutes. Alternatively you can buy from a shop an already made one.
  • Spread the caramel ( this is the cheat as you but it from a shop) over the base using a spoon.
  • Slice the bananas and place over the top.
  • Spoon over the cream (whipped cream does taste a lot better but anything will go here) and break up a flake or other chocolate over the top to finish.
  • Slice and serve.


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