How to Make Banoffee Pie: A British Classic Dessert Recipe

 

Banoffee pie is one of Britain’s most beloved desserts — a delicious no-bake treat made with a buttery biscuit base, thick toffee filling, sliced bananas, and billowy whipped cream. Invented in the 1970s in East Sussex, this rich and indulgent pudding has become a firm favourite across the UK. In this blog post, we’ll show you how to make banoffee pie using simple ingredients, with step-by-step instructions, helpful tips, and SEO-optimised content to make your dessert truly unforgettable.

--- published by foodie Parmod.

What Is Banoffee Pie?

Banoffee pie is a classic British dessert that combines banana and toffee (hence the name: banoffee). Typically made with a digestive biscuit base, the pie is layered with a luscious caramel made from condensed milk, topped with sliced bananas and whipped cream. Some versions include a sprinkle of chocolate or coffee for extra flavour.

This easy, crowd-pleasing pudding is perfect for dinner parties, Sunday lunches, or when you just fancy something sweet and comforting.

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Ingredients for Traditional Banoffee Pie

Here’s what you’ll need to make one 20cm (8-inch) pie — serves 8–10:

For the biscuit base:

250g digestive biscuits (crushed)

100g unsalted butter (melted)

For the toffee filling:

1 x 397g tin of sweetened condensed milk

100g unsalted butter

100g soft light brown sugar

For the topping:

2–3 ripe bananas (sliced)

300ml double cream

1 tablespoon icing sugar (optional, for sweetness)

1 teaspoon vanilla extract (optional)

Optional decoration:

Grated dark chocolate, cocoa powder, or coffee dusting

Crushed Flake or chocolate curls

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How to Make Banoffee Pie – Step-by-Step

Step 1: Make the biscuit base

Crush the digestive biscuits using a food processor or place them in a sealed bag and bash with a rolling pin until finely crushed. Mix with the melted butter until well combined. Press the mixture firmly into the base and up the sides of a 20cm loose-bottomed tart tin. Use the back of a spoon to smooth it down evenly.

Chill in the fridge for at least 30 minutes to set.

Step 2: Prepare the toffee (caramel)

In a non-stick saucepan, gently melt the butter and brown sugar together over low heat, stirring until the sugar dissolves. Add the condensed milk and bring to a gentle boil. Stir continuously for 2–3 minutes until the mixture thickens and turns golden brown.

Important: Keep stirring to prevent the caramel from catching or burning. Once thickened, remove from heat and pour over the biscuit base. Spread evenly and leave to cool. Then refrigerate for at least 1 hour or until firm.

Step 3: Add the bananas

Slice the bananas and arrange them evenly over the chilled toffee layer. You can do one neat layer or overlap them in a fan shape for a decorative touch.

Step 4: Whip the cream

In a large bowl, whip the double cream until it forms soft peaks. If desired, add icing sugar and vanilla extract for extra flavour. Spread or pipe the cream over the bananas.

Step 5: Decorate and serve

Finish with a dusting of cocoa powder, grated chocolate, or chocolate curls. Chill for another 30 minutes before serving, or serve immediately if preferred.

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Tips for Perfect Banoffee Pie

Use ripe but firm bananas to prevent them from going mushy or brown too quickly.

Make ahead: You can prepare the base and caramel a day in advance, then add the banana and cream just before serving.

For a quicker version, use a ready-made caramel or dulce de leche.

Add flavour twists with coffee, rum, or nutty toppings.

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The History of Banoffee Pie

Banoffee pie was invented in 1971 by Nigel Mackenzie and Ian Dowding at The Hungry Monk restaurant in Jevington, East Sussex. Originally inspired by an American dessert called Blum’s Coffee Toffee Pie, they added bananas to the toffee base, and the now-iconic dessert was born. Since then, it has become a staple in British kitchens and cafés.

--- write ✍️ by foodie Parmod.