Banoffee Pie
This dish builds double cream, bananas and dark chocolate into a crowd-pleasing meal you can have ready in about 55 minutes. You'll find the full ingredient list (with a scaler to change the servings), 6 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for saucepan and pan. At easy difficulty across 6 steps, it's a good one for a busy evening.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: not verified. We could not confirm gingernut biscuits from the ingredient list, so we make no dietary claim for this recipe.
Contains: Gluten Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Crush the gingernut biscuits to fine crumbs, melt the butter and stir it through the crumbs, then press the mixture firmly into the base and sides of a 20 cm tart tin or pie dish and chill for 30 minutes.
- To make the toffee, put the condensed milk, 25 g of the butter and the caster sugar in a heavy saucepan and heat gently, stirring constantly, until the sugar dissolves.
- Bring the toffee to a gentle simmer and keep stirring continuously for 5 to 7 minutes until it thickens and turns a deep golden caramel colour, taking care it does not catch on the bottom.
- Pour the warm toffee over the chilled biscuit base, spread it level, and refrigerate for at least 1 hour until completely set.
- Slice the bananas and arrange them evenly over the cold toffee layer.
- Whip the double cream to soft peaks and spoon it over the bananas, swirling it attractively, then grate over a little dark chocolate and chill until ready to serve.
You'll use: Saucepan · Pan
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
- Double Cream
- heavy cream · whipping cream
Tips & common questions
How long does Banoffee Pie take to make?
About 55 minutes from start to finish — an estimate based on the 6 steps and 7 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Banoffee Pie suitable for my diet?
We make no dietary claim for this recipe: at least one ingredient could not be resolved to a definite plant or animal source, so labelling it either way would be a guess. The full ingredient list is above.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Banoffee Pie is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Banoffeepie.jpg by Glen MacLarty from Sydney, Australia., CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.