Classic Banoffee Pie

I don’t know how I survived so many decades of my life without banoffee pie. It was something that I dreamed to taste in my younger days when my Anglophile obsession was at its peak (brought about by my love for history, Harry Potter, and Jane Austen). I imagined myself taking the trip across the Pond one day and chowing down on banoffee pie like how Edmund Pevensie nom’ed on Turkish Delight. When my family and I visited England last year, it reignited my old Anglophile soul and I had a blast soaking it all in.

My favorite memory of England is driving away from our tour of Bath, watching Sense and Sensibility on the tour bus and looking back at the city where Jane Austen once lived. It was rainy that day and I remember shivering but feeling warm with the light of the small city.

On the way back to our AirBnB in London, we stopped by a small shopping area and my sister bought a banoffee milkshake from a small pastry stand. The single sip I had was a small glimpse into heaven, and I’ve been waiting to make my own banoffee pie ever since.

This classic British banoffee pie recipe comes from Carnation, and it’s one of those back-of-the-package recipes that legitimately works like a charm. I made this banoffee pie for Christmas dessert and it was a total hit. My sister and I even argued over who would have the last slice (I let her have it).

Happy New Year’s, I hope you all have a sweet 2018!

Classic Banoffee Pie

Classic Banoffee Pie


    For the base:
  • 1 stick of butter, melted
  • 7oz light digestive biscuits (Maria cookies can be substituted here), crushed
    For the caramel:
  • 6 TB butter
  • 75g dark brown soft sugar
  • 396g can condensed milk
    For the topping:
  • 2 medium bananas
  • 150ml carton whipping cream, lightly whipped
  • Cocoa powder or grated chocolate, to dust


  1. Put the biscuit crumbs in your bowl, then tip in the melted butter and mix it all together. Spoon this into the base and press against the bottom and sides – this is the base of the banoffee pie recipe. Chill for ten minutes.
  2. Place 75g butter and sugar into a 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 about 1 hour, until firm or until ready to serve.
  3. Slice the bananas; place one sliced banana on top of the caramel base and fold the other sliced banana into the softly whipped cream and spoon over base. Decorate with the remaining bananas and finish with a grating of chocolate.



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