Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Banoffee Pie 2

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Banoffee Pie 2

    • Preparation time: 4 hours for the toffee, then 15 minutes, plus chilling
    • Total time: 4 hours 45 minutes 60 minutes 60 minutes 60 minutes 60 minutes 45 minutes

    Serves: 4


    • Dark chocolate, to decorate
    • 400g tin condensed milk
    • 150g digestive biscuits
    • 75g butter
    • 3 large bananas
    • 284ml carton double cream


    1. Put the can of milk, unopened, in a large pan, cover with water, bring to the boil and boil for 4 hours, topping up with boiling water from the kettle as needed. Remove and leave to cool.
    2. Put the digestives in a clean plastic bag and crush with a rolling pin. Melt the butter in a small pan, add the biscuits, mix, and press into the base of a 20cm flan tin. Chill in the fridge for 30 minutes.
    3. Open the can of condensed milk, which will have turned to toffee. Spread this over the biscuit layer. Peel and thinly slice the bananas, and arrange in a layer over the toffee. Finally, whip the cream until thick and spread over the bananas. Decorate with grated dark chocolate, if you like.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars