I tried three different banoffee pie recipes I found online and in a recipe book. So I've made my own version of the banoffee pie using the basis of the recipes I have found and added a bit of a twist! My partner and friends love this and I hope you will too.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Immerse the can of sweetened condensed milk in a pot of boiling water. Simmer, ensuring the can is fully covered with water, until caramelized, 2 to 3 hours. Remove the can from the boiling water using tongs and let cool, 8 hours to overnight.

  • Mix digestive biscuits with 1/2 cup plus 2 1/2 tablespoons melted butter in a bowl. Press into the bottom of a 9-inch springform pan. Refrigerate crust until firm.

  • Beat heavy cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form.

  • Mix caramelized condensed milk and bananas together in a bowl. Pour over the crust. Sprinkle instant coffee over banana mixture. Spread whipped cream on top.

Cook's Notes:

Make sure the can of condensed milk is always immersed with water, or it will explode.

I suggest using a springform or loose-bottomed cake tin. If not, line your tin with parchment so it will be easier to lift the whole pie out without breaking it.

To assemble the pie, you can also layer the whipped cream, instant coffee, bananas, and toffee in 2 or 3 layers. You can also decorate the top of the pie with grated chocolate.

Nutrition Facts

661 calories; 42.6 g total fat; 108 mg cholesterol; 530 mg sodium. 64.6 g carbohydrates; 8.1 g protein; Full Nutrition