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Recipe Tuesday: Banoffee Pie

Before we get to the actual recipe, I have a story. Won’t take long, so please bare with me.

A few years ago, I wanted to make a dessert for Christmas dinner. I loved Banoffee Pie so that seemed like a good choice. Of course, what was required was a good recipe. So I searched the Internet and found a few. One instantly leapt out as the poster had exclaimed it was the “best banoffee pie recipe” they had ever seen and credited it to someone with a name that was familiar to me. Where the recipe had been found was on an old server where this person had worked so I wondered if indeed it was by my college friend. I went ahead and picked the recipe and made it.

It did indeed make a delicious pie that went down extremely well with all the guests, and after a quick exchange of emails where I thanked my friend for the recipe I got 3rd hand, as I said, “if it was him” and it was confirmed that it was his recipe.

I am sure I have bought him some beers as a better thank you, although it didn’t seem enough on balance. Who knows, if you make this and like it as much as I did, perhaps you’ll send him a beer or two.

Anyway, thanks for indulging me and here’s the recipe:


  • Tin (~400g) of condensed milk (NOT evaporated milk!)
  • Three large bananas
  • One packet of McVities Chocolate Hob-Nobs (or similar-digestives will do)
  • Half-pint of double cream, or whipping cream
  • 2 tablespoons margarine (or butter)


  • Crush the biscuits in a freezer bag with a rolling pin until they are reduced to crumbs.
  • Gently heat some margarine in a saucepan until liquid (or just leave some out at room temperature to soften).
  • Pour crumbs and liquid/soft margarine and mix in with the crumbs until they start to bind together.
  • Transfer the biscuit crumbs to a round dish (a large Pyrex dish is good) and pat with a spoon so that they cover the base.
  • Place in the fridge to set.
  • Put the tin of condensed milk in a pan of boiling water (NB- don’t open the tin first!) and allow to boil for 2 hours . You should put a lid on the pan to prevent all the water boiling off.
  • When done, remove the tin and leave to cool a little (you could pour cold water on it to cool the outside).
  • When cool enough to handle, open the tin carefully – the condensed milk will have caramelised and may well shoot out the opening.
  • Pour/spoon the toffee from the tin onto the biscuit base of the Pyrex dish. Place back in the fridge to cool.
  • Slice the bananas and arrange them on top of the toffee.
  • Whip the cream until peaking, then fold on top and smooth out.
  • Dust with chocolate powder for effect. Keep in the fridge until needed, covered with cling-film.


You may want to make the biscuit base with a lip (a bit like a flan or Pavlova). Start the condensed milk boiling, and then do the base. Have a rest for a while, then pour out the toffee and start on the cream and bananas. Serve cut into wedges in a bowl.


Published inRecipe TuesdayThe Smorgasbord