Banoffee Pie

This is the perfect recipe for the long weekend. Whether you’re spending it with friends and family or enjoying a few stolen moments alone, Banoffee pie is a real treat and so very simple. It is a British recipe, thought up in the kitchen of a countryside restaurant in 1972, with a definite American twang. Caramel, bananas, biscuits and cream make for a delicious crowd pleaser.

In the restaurant, we serve this in individual portions. If you’re feeding many mouths, it works just as well in a larger pie dish.

Serves 4

1 tin of condensed milk
Packet of digestives
1/4 lb of butter, melted
1/2 pint of double cream
3 bananas, sliced
Grated chocolate to serve

  • To make toffee: place unopened tin of condensed milk in boiling water for 2 – 3 hours. The longer you boil it, the darker and thicker the toffee will be. Make sure that the tin is FULLY immersed in water, otherwise, the tin will explode.
  • Crush digestives and mix with melted butter. Using a fork, press the digestives onto the pan, leaving no holes and then chill. Whip the cream until it’s stiff.
  • Layer sliced bananas over biscuit base and cover with the toffee. Add whipped cream and grated chocolate.
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