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🇬🇧 British recipesDessert

Banoffee Pie

By Groceree

Also known as Banoffi Pie

A crushed digestive biscuit base filled with thick, dark toffee made from condensed milk, then sliced bananas and a heap of softly whipped cream with grated chocolate. Invented at a Sussex restaurant, the Hungry Monk, in 1971.

Last updated

A slice of pie with a biscuit base, dark toffee layer, sliced bananas and whipped cream
Servings
10 servings
Prep
30 min
Cook
10 min
Total
3 h

Ingredients

  • digestive biscuits250 g
  • butter200 g
  • light brown sugar100 g
  • condensed milk397 g
  • bananas3
  • double cream300 ml
  • icing sugar1 tbsp
  • dark chocolate20 g
  • sea salt flakes1 pinch

Instructions

  1. 01

    Crush the to fine crumbs, melt 100 g of the and mix it in, and press firmly into a 23 cm loose-bottomed tin. Chill for 30 minutes.

  2. 02

    Melt the remaining with the over low heat until the dissolves.

  3. 03

    Add the and the and bring to a gentle boil, stirring constantly, for 3 to 5 minutes until thick and golden brown. Do not stop stirring, or it catches.

  4. 04

    Pour over the base and chill for at least 2 hours until set.

  5. 05

    Just before serving, slice the ripe but firm over the toffee.

  6. 06

    Whip the with the to soft peaks, pile on top, and grate over the .

Notes

  • Stir the toffee constantly while it boils. Condensed milk burns in seconds.
  • Add the bananas at the last moment so they do not brown.
  • Created at the Hungry Monk restaurant in Jevington, East Sussex, where a plaque now marks it.

Nutrition per serving

Calories
620 kcal
Protein
6 g
Carbs
58 g
Fat
40 g

Estimated from the ingredients.

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