Banoffee Pie (British Banana-Toffee Pie) 🥧

Name: Banoffee Pie (British Banana-Toffee Pie)
Prep time: 14 min
Cook time: 21 min
Total time: 35 min
Yield: 2-4 servings
Cuisine: British
Ingredients: Base: 200 g digestive biscuits blended to crumbs + 100 g melted butter; Filling: 1 tin (397 g) sweetened condensed milk, boiled unopened 2 hrs for toffee (or 400 g good dulce de leche); 3 ripe bananas; sliced; juice of ½ lemon; Top: 300 ml cold double/heavy cream whipped soft; cocoa powder or caramel for the finish

Born in 1971 in a Sussex pub kitchen when a chef, short of ideas, dropped bananas into a tin he'd buttered too thickly, added boiled condensed milk and a lid of cream — and named it by slamming the two words together. The internet's second-most-baked British pudding after the Victoria sponge, the banoffee is a four-layer argument against complexity: biscuit crumb base pressed into a tin, dulce de leche spread thick, bananas sliced generous and unapologetic, cream whipped to soft peaks and a cocoa or caramel signature on top. No oven needed. Pub chefs guard their ratios jealously; food historians guard the name's spelling. You are allowed to simply eat the whole thing.

England British ⏱ 35 min Easy

Method

1

Either simmer the sealed tin of condensed milk in water for 2 hours (top up the water!) — that's the homemade dulce de leche — or just open a good jar.
2

Mix biscuit crumbs with melted butter and press firmly into a 23 cm loose-bottom tin, up the sides too. Chill while you build.
3

Spread the cooled toffee in an even thick layer over the base. Refrigerate 10 minutes so it sets firm.
4

Toss banana slices in lemon juice and tile them across the toffee — generous, overlapping, no gaps.
5

Blanket with whipped cream, leave the surface deliberately imperfect, then dust cocoa through a stencil or thread caramel over it. Chill 1 hour, slice with a hot knife, and eat in the corner of the pub where no one will judge you.

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Banoffee Pie (British Banana-Toffee Pie) 🥧

Method

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