Puddings & Desserts · East Sussex

Banoffee Pie

Name: Banoffee Pie
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: Serves 8–10
Cuisine: British
Ingredients: 250g digestive biscuits; 100g melted butter; 397g tin caramel (or condensed milk boiled for 3 hours, the old way); 3 bananas, sliced; 300ml double cream; 1 tsp instant coffee dissolved in 1 tbsp hot water (optional); Dark chocolate, to grate

Invented in Sussex in 1971 and now a global classic: biscuit base, caramelised condensed milk, bananas and coffee-kissed cream.

Prep: 25 min
Cook: 10 min
Total: 35 min
Yield: Serves 8–10
Difficulty: Easy
Era: 1971 (The Hungry Monk)

Ingredients

250g digestive biscuits; 100g melted butter
397g tin caramel (or condensed milk boiled for 3 hours, the old way)
3 bananas, sliced; 300ml double cream
1 tsp instant coffee dissolved in 1 tbsp hot water (optional)
Dark chocolate, to grate

Method

Crush the biscuits, mix with the butter and press firmly into a 23cm fluted tin. Chill 30 minutes.
Spread the caramel over the base.
Layer the bananas over the caramel.
Whip the cream (with coffee if using) to soft peaks and pile on top.
Grate over dark chocolate and chill 1 hour before slicing.

Oven temperatures are given in Celsius, Fahrenheit, fan and gas mark throughout. Quantities are metric, as cooked and written in the UK.