Quick Banoffee Pie

How fast can you make your Banoffee Pie with some crushed digestive biscuits and our super-speedy caramel?
Serves: 12
  • 250g digestive biscuits, crushed
  • 100g butter, melted
  • 397g can Carnation Caramel
  • 4 small bananas
  • 300ml carton whipping cream, whipped
  • grated chocolate, to decorate

You will also need...

23cm loose-bottomed tart tin
  • Very easy

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • 20 mins
    total prep time

    0 min
    ready to serve in

Each serving typically contains

  • Calories 382 19%
  • Sugars 26.4g 29%
  • Fat 23.5g 34%
  • Saturates 14.0g 70%
  • Salt 0.50g 8%

of an adult's guideline daily amount*
* GDAa are guidelines. Personal requirements vary depending on age, gender, weight and activity levels.

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  1. Tip the biscuit crumbs into a bowl. Add the butter and mix in. Spoon the crumbs into the tin. Press into the base and up the sides of the tin. Chill for 10 minutes.
  2. Spread the caramel over the base. Do not overbeat, simply spread with a spoon or spatula
  3. Slice the bananas and scatter over the top. Spoon the cream over the bananas and finish with grated chocolate. Chill until ready to serve.
  4. Use a readymade sweet pastry case for a really speedy alternative!

    Discover more delicious recipes using Carnation at Food Network UK

Discussion Board

  • fal
    October 18, 2013
    Hi i have a 24 cm loose tin, can i use it ? and doi have to boil the caramel before? thanks

    Carnation says:
    Hi Fallon, the beauty of carnation caramel is that we’ve done the boiling for you, it’s ready to use! Your 24cm loose tine will work just fine.
  • Moreish
    September 08, 2013
    I have made this a few times now and it is delicious. I found I needed to boil the caramel for a few minutes longer than stated.
  • Becky
    September 07, 2013
    hi, I made this for my mum and she absolutely loved it, so did I !!
  • Daisy Boo
    August 22, 2013
    Love this banoffee pie! However, I followed this recipe and unfortunately didn't look on the Carnation Caramel tin which said "Do not over beat the caramel as it will be too runny"! It didn't state that on here so I did overbeat which resulted in a runny middle. Carnation- please write this on this recipe!
  • amy
    July 23, 2013
    can i use a sprimgfor tin as i dont have a loose bottom tart tin

    Carnation says:
    Hi Amy, a spring form tin works perfectly. Just make sure you bring the crumbs up the sides to an even depth and then chill for 10min. Enjoy!
  • GG
    June 28, 2013
    PLEASE try the banoffee pie using strawberries, put chopped up chocolate in the cream and decorate with strawberries!!!!!mmmmmmm

    Carnation says:
    Hi Georgina, that's one we're going to have to try!
  • sweet tooth
    June 27, 2013
    I've been making this for years - long before you could buy 'Carnation Caramel' (In those days you'd have to boil the tin of Carnation for an hour first). This recipe is so easy and now so much quicker. It is heavenly! The flavours and textures compliment each other perfectly. 10/10!
  • clairabella
    June 23, 2013
    Hi I have altered the revipe for your strawberry cheesecake slightly by swapping the normal soft cheese for chocolate soft cheese then blended this with carnation milk. However I think I have over mixed it and it has gone runny and wont set. Have you got any tips on what I could use to thicken it?? Thanks

    Carnation says:
    Hi Claire, this recipe relies on the acid from the lemon reacting with the dairy products to create a luxuiously soft setting cheesecake. For best results mix together gently with a spoon. If this happens again try adding extra lemon and chilling for 2 hours.
  • pinkeyes
    May 31, 2013
    can you use caster sugar insted of using brown sugar when makin caramel??

    Carnation says:
    Hi Vicki, yes you can but you will need to boil the mixture for about 3-4 minutes instead, also the flavour and colour will be less toffee like but still delicous!
  • kathy
    May 09, 2013
    Would you please show the recipe with regular measurements such as cups, ozs etc? Thank you!

    Carnation says:
    Hi Kathleen, we tend to use grams here in the UK but if you would like the conversions - they are here:

    9oz digestive biscuits, crushed
    3½oz butter, melted
    14oz can Carnation Caramel
    4 small bananas
    10½oz carton whipping cream, whipped
    grated chocolate, to decorate
  • Lozb
    May 07, 2013
    i am going to make this :D
  • Zazxmx
    April 29, 2013
    Hi i made this recipe and when i cut it the base all crumbled away i was wondering what i done wrong and why this happened ? Thanxs

    Carnation says:
    Hi Zara, all biscuits vary a little so it sounds like there wasn't quite enough butter mixed in to the base - this is what sets it. Try adding another 20-30g of melted butter next time this should fix it!
  • Rosie
    April 25, 2013
    Hi I was wondering were I could find the caramel I look in all of the supermarkets but non sell any ?

    Carnation says:
    Hi Victoria, you should be able to find it in larger supermarkets next to the condenesed milk. Or you can buy it online with most supermarket retailers.
  • Fuzz
    April 22, 2013
    I want to make this to take to my cousins. Will the bananas go really brown if I make it the night before? & also can I use fresh whipping cream?

    Carnation says:
    Hi Fowzia, if you make sure the banana slices are covered in the cream it should be ok- also you could try tossing the banana slices in a little lemon juice which helps to keep them from browning too. Yes fresh whipping cream is the best for this recipe.
  • lou
    April 17, 2013
    how long does this last or does it need eating straight away?

    Carnation says:
    Well Louise it never hangs about long in the Carnation Kitchen! But it will keep ok for up to 3 days - however the bananas will go brown after a day or so and the biscuit base will soften slightly when left in the fridge. If you like you could always make smaller versions as per our Light banoffee pots or banoffee sundaes?!
  • rash
    April 15, 2013
    hi i want to make this but i have got a loose bottom 20 inch cake tin. please can you tell me the proportion as the receipt is for a 23 inch size? thanks

    Carnation says:
    Hi Jumana, you can use your 20cm cake tin - it will just be a bit deeper - you might find it slightly more tricky to cut but it will still be delicious! :)
  • SD
    April 12, 2013
    Hello - I'm going to make this today - should I use salted on unsalted butter?

    Carnation says:
    Hi Sarah, you can use either so its really up to you. We tend to use lightly salted as it brings out the flavour of the ingredients.
  • molly
    April 12, 2013
    how do you get the condesend milk to turn in to toffee

    Carnation says:
    Hi Mary, good news you can buy our Carnation Caramel - which is toffee in a tin! All you need to do is spread it straight from the tin. You will find the caramel next to the condensed milk in the supermarket. It really is that easy!
  • glorialafolle
    April 08, 2013
    Hello, a friend studying in the UK has been raving about Banoffee pie. I was wondering if you could recommend anything we have here in the USA similar to digestives? And Carnation Caramel? We do have your condensed milk, but I am desperate to make this pie taste as authentic as possible! thank you!

    Carnation says:
    Hi Gloria! Greetings from across the pond! Your friend is right Banoffee Pie is scrumptious but then we are bias! If you use Graham crackers for the base these should be pretty close. Also you can use condensed milk just follow our classic banoffee pie recipe instead! Easy peasy! Let us know what you think!
  • Shepps
    March 28, 2013
    Hi, I need to make this a day in advance, 2 things, how do you stop the bananas going brown & how do you stop the whipped cream melting?. Thanks

    Carnation says:
    Hi Hayley, lemon juice should help - mix the sliced bananas with a little squeeze of fresh lemon juice before putting into the pie. Make sure that all the bananas are covrered in cream - but they will still go a little brown even using these tips.
  • Sofia_Rumbo
    March 28, 2013
    Hi, I was wondering if you could use whipped cream instead of whipping cream? I was looking through all the shops around me and i couldn't find any whipping cream so i thought of whipped cream.

    Carnation says:
    Hi Sophia, yes you can use ready whipped cream if you like. Whipping cream is normally next to the double and single cream in the supermarket. It has a lovely light texture when whipped and is lower in fat than double cream which you would normally use for whipping.
  • Cooliagh
    March 27, 2013
    Sooo delicious and couldn't be easier to make!
  • KjS-T
    March 27, 2013
    Is it essential to build the base up the sides? Do you think the banoffee filling would hold its shape without?

    Carnation says:
    Hi Kirsty, yes you do need to make a pie shell as it holds the filling in better - also you may end up with a very deep base if the biscuits are only used for underneath the pie.
  • sammi
    March 23, 2013
    Hi made this and followed the measurements but the base crumbled. The caramel stuck to the base and lifed it out. please help

    Carnation says:
    Hi Sammi, all biscuits are slightly different - try adding another 25g melted butter to the base and make sure that you chill the whole pie for a bit longer - it might have crumbled as your fridge may not be as cold as it could be?
  • Lch1972
    March 17, 2013
    Wow made this today . This is the best banoffee I have ever tasted : )
  • Butterfly
    March 16, 2013
    I've been making this banoffee for years now its my special dish!
    Every occassion its a request
    Now it's in the fridge for my aunts 70th !!!
    It's easy and yet amazing in taste :-)
    Thank you x
  • Hil
    March 12, 2013
    This is so easy and sooooo scrumptious!!!! We loved it!!!
  • robs
    February 26, 2013
    Robs can you freeze this?

    Carnation says:
    Hi Robin, unfortunately fresh banoffee pie just isn't the same once frozen - the bananas tend to blacken and the base can go soft. Have you got some left over (shock horror?!) or do you want to be prepared in advance for something?
  • skullhead
    February 11, 2013
    Easy to make and didnt stay around long, as it was so delicious
  • Annabel
    January 19, 2013
    Made this today and everyone loved it! I said it was quick, and someone said that caramel must have taken some time. I 'fessed up!
  • Sal
    January 10, 2013
    can we use strawberries instead of bananas?

    Carnation says:
    Hi Sally - yes of course you can - Strawboffee Pie sounds delish!!!
  • Sal
    January 09, 2013
    Hi! This is a great recipe but there is a problem I am not a great fan of bananas so I just wanted to know if I could use a different fruit, for example strawberries, instead of the bananas?

    Carnation says:
    Hi Sally - we love a bit of adaptation - so go for it! Strawberries or raspberries would be delicious or perhaps cooked pears or apple would be good. Mmm toffee pears! Yummy!
  • dawn
    December 17, 2012
    Cannot find carnation caramel in cyprus but found condensed milk. tips on how long to boil for and is it safe thanks x

    Carnation says:
    Hi Dawn, we don't recommend that the tins are boiled - best to follow our Classic Banoffee Pie recipe by melting butter and sugar and adding condensed milk to make the toffee... Its scrumptious!
  • Pandy
    November 25, 2012
    Made this today for the first time. Quick, easy and tastes delicious. Personally I would use less cream next time.
  • bambam1380
    November 23, 2012
    5 kids, 1 pie= none for me!! my exuse to make another
  • angel
    November 20, 2012
    when u say lightly whipping what do u mean im just learning to make these

    Carnation says:
    Hi Amanda, you can buy cartons of whipping cream with the fresh cream in the supermarket. Use a whisk to beat the cream until thick (soft peaks). Alternatively you can use ready whipped cream.
  • isa
    November 12, 2012
    how long do I have to boil the tins for, i cant find this instruction on the tin

    Carnation says:
    Hi Isabella, the good news is you don't have to - look out for our Carnation Caramel which is the perfect ready caramelised banoffee filling! Simply open and spread out into the pie base! Happy cooking!
  • I-Pie
    October 19, 2012
    I've been making banoffee pie for years, and use to have to boil the can of condensed milk, it was great when I discovered carnation caramel!
  • CLMR
    October 12, 2012
    I made the banoffee pie but the caramel straight from the tin has not set. It's been in the fridge for 24hrs but still moves around when the tin is tilted. I used two tins of caramel as it's a large pie. Is there anyway I can stiffen it up again?

    Carnation says:
    Hi Carol, our Caramel is a soft toffee and its always best to stick to the recipe as 2 cans of caramel is too much and it will be more soft. It should be fine in the recommended size base, and another tip - don't beat the caramel as it makes it go very runny, simply spoon into the base.
  • R
    September 23, 2012
    I made this and it was really easy and quite fun to make too!
  • MolaMoo
    September 22, 2012
    This is so easy to make and to eat!
  • Donna
    September 18, 2012
    hi, i am going to make banoffee pie tomoz but i just boiled 3 tins of condensed milk for 3hours, the tins are still sealed. how long can i keep them before i open them now that i have boiled them as i just looked at the recipie and i only need to use one tin ...i shudda checked the recepie first i ges! thankx Donna .xxx

    Carnation says:
    Hi Donna, you don't need to boil the tins any more to make caramel - you can buy a tin of caramel already done! But if you want to keep the ones you've made then it should keep fine for many months - however it may go darker over time. For best results use within 2 months.
  • sarah
    September 18, 2012
    I have made this twice now it was such a hit! Even members of my family that aren't keen on bananas like this recipe. I it very quick and simple and looks really yummy when completed. Dark chocolate shavings adda bit of bite as the pudding itself it very sweet.
  • min
    September 05, 2012
    hi all,
    just made this using choc chip digestives from well known supermarket (T). delicious

    Carnation says:
    Hi Lorna - mmmm chocolatey!
    September 03, 2012
    Very easy to make my 10 year made for his Dad, wants to make this again a brilliant way to get children interested in cooking. Wewill be looking at your other recipes and trying them. Dad loved it and didn't share!
  • Lily
    August 28, 2012
    Right now my biscuit base is chillin and so am I. Do I really need to use the WHOLE tin of caramel? Plus I bought a can of squirty cream - looking forward to this!!

    Carnation says:
    Hi Jo, yes the whole can - it does make quite a few portions! Squirty cream is ok if serving the pie straight away - but it does loose its shape over time. Freshly whipped cream will last a few days.
  • Val
    August 11, 2012
    Hi I've just made the quick Banoffee pie and all seems good.
    In the recipe under heading along with super speedy caramel you suggest that you also do ready crushed biscuits is this right ?

    Carnation says:
    Hi Val, unfortunately we don't sell ready-crushed biscuits, so keep on using your favourite brand to make our delicious Banoffee Pie base! And thanks for making us aware of our misleading heading - we've now changed it to avoid confusing other customers.
  • Mrs T
    August 05, 2012
    This is super easy, quick and tasty. However I will use less cream next time, for us a family the cream to caramel ratio is too much.......but we still ate it all :-)
  • NP
    July 21, 2012
    Was georgeous went down very well at my 19yr old nephews barbie!! :-)
  • MrsF
    July 05, 2012
    Quick and esay to make, will definitely use it again. My family loved it.
  • dawny
    July 03, 2012
    the bannoffee pie i made was FAB and SOOOOO easy to make! A great way to entertain kids on a rainy day! Great with fruit!
  • chutte
    July 03, 2012
    i love dessert so much. so i like to try this banofee.
  • Roo
    July 02, 2012
    soooooooo easy!
  • Sazza
    June 30, 2012
    Fantastic recipe! So easy to make. The caramel is to die for. Went down well in the house.
  • Marlon
    June 19, 2012
    really really easy to make. Love making it. Love eating it!!!
  • Nikki
    June 17, 2012
    This recipe is so easy and hassle free; an instant family pleaser!
  • Dolly
    June 15, 2012
    Been meaning to make one of these for a long time, worth waiting for!
  • Wally
    June 07, 2012
    Great recipe loved by my hubby easy to make
  • meg
    June 02, 2012
    delicious very easy, just what my daughter wanted on her return from uni..

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