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Banoffe Pie, Just Banoffe Pie old


A nice handed down recipe from the ages, but that centre... Oooohhhh that centre....

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Rate this recipe 4.1/5 (17 Votes)


  • 150g / 6oz digestive biscuits
  • 75g / 3oz butter
  • 25g / 1oz demerara sugar
  • 397g / 14oz tin of condensed milk
  • 2 or 3 bananas
  • sliced
  • 300ml / 1/2pt double/whipping cream
  • whipped
  • grated chocolate / a flake


Level of difficulty Easy
Preparation time 30mins
Cost Average budget


Step 1

What?!? No preheating?!? That makes this whole recipe very appeeling...
However! - find an 20cm / 8" pie disk and line with tin foil.

Step 2

Boil the condensed milk >>in the tin<< in a saucepan of water for about two hours, checking occasionally to ensure the tin is still covered.

Step 3

While the milk is boiling, place the biscuits into a sandwich bag, wrap with a tea towel and whack with a rolling pin while venting all of the seethed rage!!!

Step 4

Calmly melt the butter and sugar together in a saucepan. Add the biscuit crumbs.

Step 5

Spread the crumbs over the foil and press down firmly. Leave in the fridge for a couple of hours to set.

Step 6

Once the milk has boiled and cooled, and the base - base - base, the buttery biscuit base has set, spread the milk (or now hopefully more toffee-like) over the base.

Step 7

Place the sliced bananas of top (in layers if you choose) and dollop on the whipped cream.

Step 8

Sprinkle over the grated chocolate or crunched flake.

Step 9

Dig in!


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