Banoffee pie

Ingredients

• 300 goaty biscuits (HobNobs work well)
• 60 gbutter, melted
• 397 g tinCarnation Caramel
• 3 largebananas, sliced
• 350 mldouble cream
• 1 tbspicing sugar
• 100 gdark chocolate

Instructions

1. 1

   Make the base

   Heat the oven to 180°C (160°C fan, gas mark 4). Crush the biscuits in a food processor, add the melted butter and pulse to combine. Press the mixture into an even layer in a 24 cm tart tin with a removable base. Set the tin on a baking sheet and bake for 10–12 minutes, until lightly toasted and set. Leave it to cool, then carefully release the base from the tin and transfer it to a serving plate.

2. 2

   Add the toppings

   Spread the caramel over the biscuit base and chill for 1 hour. Arrange the banana slices over the caramel. Whip the cream and icing sugar together to soft peaks, then spread the cream over the bananas. Melt the chocolate in a microwave or in a bowl set over, but not touching, a pan of simmering water. Let it cool slightly, then drizzle it over the cream.

What is banoffee pie?

Banoffee pie is a British dessert combining banana and toffee beneath a layer of cream, usually on a biscuit base. It is widely associated with the Hungry Monk restaurant in East Sussex, where the pie was created in the 1970s.

This version uses oaty biscuits for a crisp, buttery foundation and finishes the cream with dark chocolate. The caramel needs a short chill before the fruit and cream go on, helping the layers stay distinct.

Nutrition and macros by portion

The nutrition label shows one serving as written: 692 calories, 10g protein, 77g carbs, 40g fat.

The biscuit base and icing sugar supply most of the carbohydrates, while butter, double cream and chocolate contribute much of the fat. The cream, biscuits and chocolate also provide some protein. Serve a slice with fresh fruit, or alongside a lighter meal, to balance the richness of the dessert.

A sturdy biscuit base

Biscuit crumbs: crush them finely so they hold together when pressed into the tin. Pulsing in the melted butter coats the crumbs and helps the base set as it bakes.

Even layer: press the mixture firmly across the bottom of the tin, keeping its thickness consistent. A removable base makes it easier to transfer the cooled shell to a serving plate.

Caramel and banana

Caramel layer: spread the tin of caramel across the cooled base, then chill it for an hour as directed. This gives the topping a chance to firm up before the banana is added.

Banana slices: arrange them over the caramel once the chilling time is complete. Slicing them evenly makes it easier to cover the pie with cream.

Whip the cream gently

Soft peaks: stop whipping when the cream forms peaks that bend over gently. Cream whipped too far becomes stiff and is harder to spread smoothly over the fruit.

Icing sugar: whip it with the double cream so it is distributed through the topping. Spread the cream over the bananas without pressing down heavily.

Melt and drizzle the chocolate

Gentle heat: melt the chocolate in short microwave bursts or in a bowl over simmering water, making sure the bowl does not touch the water. Stir as needed and avoid letting steam or water get into the chocolate.

Slightly cooled: let the melted chocolate cool briefly before drizzling it over the cream. This helps keep the cream topping in place.

Plan the timing and serve

Chill time: the stated 40 minutes does not include the recipe's 1-hour chill for the caramel layer. Allow extra time for the baked base to cool before assembling.

To serve: cut the pie with a sharp knife, wiping the blade between slices for neater layers. It is rich, so fresh berries or sliced fruit alongside can add a bright contrast.

Recipe notes & tips

• Use a food processor to make fine, even biscuit crumbs.
• Press the biscuit mixture firmly into the tin so the base holds together.
• Let the baked base cool fully before spreading on the caramel.
• Chill the caramel layer for the full hour before adding the bananas.
• Stop whipping the cream as soon as it reaches soft peaks.
• Let the melted chocolate cool slightly before drizzling it over the cream.

Variations

• Add espresso: stir a little cooled espresso into the caramel for a coffee note.
• Use milk chocolate: swap it for the dark chocolate if you prefer a sweeter finish.
• Try a different biscuit: use another crisp oat biscuit for a similar textured base.
• Add a nut garnish: scatter chopped toasted hazelnuts over the chocolate.
• Serve with berries: add fresh berries alongside each slice for a fruity contrast.

Common mistakes to avoid

• Coarse crumbs: the base may not hold together; crush the biscuits finely.
• Loose base: crumbs can break apart when sliced; press them firmly into an even layer.
• Warm base: caramel can soften and slide; cool the baked shell before assembling.
• Skipping the chill: the caramel may be too soft under the toppings; chill it for 1 hour.
• Overwhipped cream: it can turn stiff and grainy; stop at soft peaks.
• Hot chocolate: it can disturb the cream; let it cool slightly before drizzling.

How to store

Cover and keep the pie in the fridge, where it is best eaten within 1–2 days; the banana may darken as it sits. Serve chilled. Freezing is not recommended because the cream and banana can change texture.

Frequently asked questions