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Banoffi Pie

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Deliciously simple to make but so hard to resist!

Deliciously simple to make but so hard to resist!

Ingredients

Serves: 8-10

Metric Cups
  • 1 tin condensed milk
  • 80 grams unsalted butter
  • 175 grams digestive biscuits
  • 2 bananas (ripe)
  • 300 millilitres double cream
  • 1 cocoa powder (to decorate)
  • 1 tin sweetened condensed milk
  • 3 ounces unsalted butter
  • 6 ounces graham crackers
  • 2 bananas (ripe)
  • 10½ fluid ounce heavy cream
  • 1 unsweetened cocoa (to decorate)

Method

Banoffi Pie is a community recipe submitted by Mum-a-Lums and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • To make the toffee boil the unopened tin of condensed milk in water for two and a half hours (this can be done well in advance). Leave to cool
  • Melt the butter Whizz the biscuits in a processor until they are fine crumbs and mix with the melted butter
  • Press the biscuit mixture into the base of an 18cm (7") loose-bottomed cake tin (mine is also quite deep-sided). Chill in the fridge
  • Spread the toffee over the biscuit base and then layer on the slices of banana
  • Whip the cream until soft peak stage and dollop over the top of the bananas. I like the cream to look bumpy and 'dolloped' so I just gently ease it out towards the edges of the cake tin
  • Dust with cocoa powder and chill in the fridge
  • To serve: Remove from fridge a few minutes before serving and to unmold, place the cake tin on a tin of baked beans (or something similar) and gently pull down the sides of the cake tin until your banoffi pie is revealed in all it's glory!
  • To make the toffee boil the unopened tin of sweetened condensed milk in water for two and a half hours (this can be done well in advance). Leave to cool
  • Melt the butter Whizz the biscuits in a processor until they are fine crumbs and mix with the melted butter
  • Press the biscuit mixture into the base of an 18cm (7") loose-bottomed cake tin (mine is also quite deep-sided). Chill in the fridge
  • Spread the toffee over the biscuit base and then layer on the slices of banana
  • Whip the cream until soft peak stage and dollop over the top of the bananas. I like the cream to look bumpy and 'dolloped' so I just gently ease it out towards the edges of the cake tin
  • Dust with unsweetened cocoa and chill in the fridge
  • To serve: Remove from fridge a few minutes before serving and to unmold, place the cake tin on a tin of baked beans (or something similar) and gently pull down the sides of the cake tin until your banoffi pie is revealed in all it's glory!
  • Additional Information

    Using a deep loose-bottomed cake tin to make this pie makes it really easy to slice & serve.

    Using a deep loose-bottomed cake tin to make this pie makes it really easy to slice & serve.

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