Shortbread base banoffee pie


5 people made this

About this recipe: I prefer to make a shortbread base rather than use digestive biscuits - it tastes a little richer. But the choice is yours. Either way, this is a great dessert for a crowd.


Serves: 8 

  • For the caramel filling
  • 1 (397g) tin full cream condensed milk
  • For the base
  • 100g (4 oz) butter
  • 250g (9 oz) crushed good quality shortbread fingers
  • For the topping
  • 2 bananas
  • 1 (284ml) pot double cream, whipped
  • Flake bar, crumbled (to decorate)

Prep:3hr30min  ›  Ready in:3hr30min 

  1. To make the caramel: Bring a saucepan 3/4 filled with water to a boil and put the can of milk in it. Simmer in the boiling water for 3 hours, paying attention to add water for when it evaporates. When opened, it will transform in caramel.
  2. To make the base: Melt the butter in a large saucepan and stir in the crushed shortbread of your choice.
  3. Press into the base and sides of 23 cm (9") cake or flan tin. Chill for about 40 minutes.
  4. Pour the caramel over biscuit base, let it cool. Meanwhile, slice the bananas and arrange on top of the layer of caramel.
  5. Chill for about an hour until firm.
  6. Decorate with whipped cream and a crumbled flake. Add more freshly sliced banana, if you like.

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Reviews (3)


Altered ingredient amounts. Used shortcrust pastry rather than shortbeard. - 07 Dec 2008


Made it healthier. try semi skimmed condensed milk - it works and tastes just as good as full cream. Although I usually use two cans - for a thicker layer of caramel. - 25 Oct 2008


very easy recipes my friends loved them! - 03 Mar 2015

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