Banoffee pie

DrygastDrygast, 2023-05-07

Classic British dessert with caramel and banana.


  • Servings10 Portions
  • AllergensGluten, Milk, Wheat


  • Rest Time60 min
  • Cook Time30 min


Sweet and tasty pie with banana, caramel, cream and digestive biscuits.

In this recipe, I make a simple caramel filling with butter, brown sugar and sweetened condensed milk. You can use dulce de leche instead, but I like being able to affect the caramel more. It's not particularly difficult to make it yourself, but of course it's a bit messy so you have to be prepared for that.

The pie dough I make is quite firm, which I like better when I make it in a larger springform pan (24 cm and thus a slightly thinner), but if I use a smaller springform pan, I would probably have reduced the butter by about 25g and maybe added one more digestive biscuit as I otherwise suspect it will be a bit too firm.

As a topping, I used ready-made chocolate shavings as it is convenient, but I have seen many recipes where you instead crush a little daim over which sounds very good.

I made the base and the caramel sauce and left it in the fridge until it was time to serve, but the pie keeps quite well for a few hours in the fridge. It is fine to eat it the next day as well.


Pie Crust

Nutrition Facts*

 TotalServing100 g
Energy6126.25 kcal612.63 kcal377 kcal
Carbohydrates578.18 g57.82 g35.58 g
Fat402.03 g40.2 g24.74 g
Protein60.13 g6.01 g3.70 g
Sugar430.95 g43.1 g26.52 g
Salt6.66 g0.67 g0.41 g

* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.


Pie Crust
  1. Melt the butter over low heat.
  2. Blend the digestive biscuits into crumbs in a food processor.
  3. Pour the butter over the crumbs and mix.
  4. Place a piece of baking paper between the bottom and sides of a springform pan (20-24 cm diameter) and press down.
  5. Press the biscuit mixture into the mold and make sure there is a small border on the sides.
  6. Set in the fridge - at least half an hour or so.
  1. Melt the butter in a saucepan with a thick bottom.
  2. Pour in brown sugar, raise the heat slightly and stir until the brown sugar has melted and mixed with the butter.
  3. Add sweetened condensed milk, bring to a boil, STIRRING CONSTANTLY, for 1-2 minutes.
  4. Pour the caramel into the chilled pie crust and spread.
  1. Slice the bananas and lay them out on the caramel.
  2. Whip the cream and spread on top of the bananas.
  3. Garnish with grated/chopped chocolate.