Traditional banoffee pie

    Traditional banoffee pie


    2 people made this

    About this recipe: Not much to say about this recipe other than it's a classic banoffee that epitomises pure deliciousness. Use a mixture of plain and chocolate digestive biscuits for the biscuit base for a little extra something that'll take your banoffee to the next level!

    MarlowMethodistChurch Buckinghamshire, England, UK

    Serves: 8 

    • 1 (397g) tin condensed milk
    • 75g (3 oz) butter, melted
    • 1 teaspoon instant coffee granules
    • 175g (6 oz) digestive biscuits, crushed
    • 2 bananas, sliced
    • 1/4 litre whipped cream
    • chopped nuts of your choice (optional)
    • crumbled chocolate Flake® bar

    Prep:20min  ›  Cook:2hr30min  ›  Ready in:2hr50min 

    1. Boil the tin of condensed milk in a heavy-bottomed saucepan for 2 1/2 hours to make the toffee; make sure to keep the tin completely submerged in boiling water, topping off with hot water from the kettle as needed.
    2. Mix the butter and coffee granules together till smooth, then mix with the crushed biscuits. Spread into a shallow dish. Chill till needed.
    3. Spread the cooled toffee evenly over the base; arrange bananas on top. Cover completely with whipped cream and garnish with nuts and crumbled Flake®.


    Make the toffee ahead of time and store unopened in the cupboard till needed. In fact, why not boil a few tins all at the same time? The toffee will keep in an unopened tin for months, maybe even years!

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