Classic Banoffee Pie
Classic Banoffee Pie

Classic Banoffee Pie

PREP: 10 mins
COOK: 10 mins
Quite Easy
Serves: 12

Make a homemade dessert that's sure to have everyone talking with our tempting Banoffee pie recipe. Classically delicious, it's a sure favourite of ours here at Carnation and is made with our own creamy Carnation Condensed Milk to make a smooth and golden caramel. An impressive party piece and an ever-popular dessert, you'll be forgiven for thinking that it's difficult to make, but our Banoffee pie recipe is actually incredibly straightforward!

Classic Banoffee Pie
Delicious! I made this for my family who loved it, easy steps to follow, great results and would definitely use this recipe again!
Becky B

Butter, melted

100g

Light digestive biscuits, crushed

225g

Butter

75g

Dark brown soft sugar

75g

Bananas

2

Carton of whipping cream, whipped to soft peaks

150ml

Chocolate shavings or cocoa powder, to dust

You will also need…

20cm loose-bottomed cake tin

Step 1 of 4

Watch our quick video to see how quick and easy this Banoffee Pie really is! 

Step 2 of 4

Classic Banoffee Pie Step 1

Put the crushed biscuits into a bowl with the melted butter. Mix it together thoroughly, then press the mixture into the base and sides of the tin. Chill for 10 minutes.

Has your base turned out too crumbly? Be sure to make sure it's well chilled before you go to the next step - you can chill in the freezer if you're short on time! 

Step 3 of 4

Classic Banoffee Pie

Place 75g butter and sugar into a heavy based, non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved. Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel. Spread the caramel over the base, cool and then chill for 1 hour.

 

 

 

If your caramel's too runny, you probably didn't get it hot enough. The mixture needs to boil for 1 minute until it starts to thicken, but no more or it may catch and go grainy. To avoid it catching or going grainy, you should always use a heavy based, non-stick pan, keep stirring so it doesn't catch and make sure you use a timer!
 

Step 4 of 4

Classic Banoffee Pie

Carefully remove the pie from the tin and place on a serving plate. Slice the bananas and place on top of the caramel, top with the softly whipped cream. For the perfect finishing touch, dust with cocoa powder or use grated chocolate to decorate the pie. Chill until ready to serve.

Have you tried making this delicious recipe yet?

Let us know by reviewing it below

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Classic Banoffee Pie is rated 4.6 out of 5 by 83.
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Rated 5 out of 5 by from Easy peasy! Ok so I’ve got to admit I burnt my first batch of brown sugar and butter. I tried to dissolve all the sugar and it just went from smooth to smoking in seconds haha. On second attempt I just melted it and then stirred until it started to boil. I then added the condensed milk and stirred like crazy with the heat up at medium. I was worried because I could still see wee bits of brown sugar but they soon dissolved and I was left with a lovely smooth caramel sauce! So you don’t need to melt your sugar and butter until all grains are gone. Super chuffed! And would of been very quick had I not smoked the kitchen out on first attempt haha.
Date published: 2020-09-07
Rated 5 out of 5 by from lovely I made this a few days ago. Very nice didnt last long !!
Date published: 2020-08-28
Rated 4 out of 5 by from We made this at school Every year my students make this recipe at school. i am a food tech teacher in a special school and this is a perennial favourite with all the young people I teach
Date published: 2020-08-27
Rated 5 out of 5 by from A universal crowd pleaser! I've been following this recipe for years and its loved by all! The only tweaks I make is that I use a rectangular dish and have the biscuit as a bottom layer.
Date published: 2020-08-27
Rated 5 out of 5 by from Best banoffee pie hands down !!! The way the caramel is cooked makes all the difference to making this pie just irresistible. Also used a biscuit base that was a tad salty so it made it so so good.
Date published: 2020-08-16
Rated 4 out of 5 by from Wonderful caramel I was looking for a banoffee pie recipe that I used last year and came across this one. The previous method I used involved boiling an unopened can of condensed milk for three hours. This method for producing caramel is much quicker and equally delicious.
Date published: 2020-08-02
Rated 5 out of 5 by from Always loved this recipe since a child! As the review title says! My mum used to use this recipe when we were little and we all still continue to use this recipe
Date published: 2020-07-05
Rated 5 out of 5 by from AMAZING I made this yesterday for the 10th time and it was always perfect. For a more flavourful base mix in crunched gingernuts
Date published: 2020-07-04
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