Banoffee pie
- Published: 10 Apr 18
- Updated: 26 May 25
Debbie Major’s banoffee pie recipe respects the original 1970s recipe, made with sweetened pastry rather than a biscuit-crumb base. And of course, it’s filled with caramel, banana and whipped cream…
Ian Dowding, chef of the (now closed) Hungry Monk restaurant in Jevington, East Sussex, along with owner Nigel Mackenzie, is credited with inventing the banoffee pie in the early 1970s. The recipe, says Ian, evolved over time and was based on an American-style coffee/toffee pie made by a work colleague. Ian’s idea came about after a conversation with his sister about boiling unopened tins of condensed milk for hours until it turned to toffee. The brainwave of partnering that sauce with bananas, together with the original coffee-flavoured cream, plus a grated chocolate topping, came together and the now world-famous pie was created. The drizzled chocolate we’ve added isn’t traditional but is less bitter than the original freshly ground coffee decoration.
Have you seen our epic banoffee cheesecake?
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Serves 10-12 -
Hands-on time 50 min, oven time 21-28 min, plus chilling
Before you start
There’s nothing worse than a soggy bottom, so preheating the baking sheet guarantees a crisp pastry base.
Stir the sauce continuously to prevent it from scorching on the bottom of the pan.
Whip the cream until it just stands in soft peaks when the beaters are removed. It will firm up further in the fridge.
How to jazz up your banoffee
- Add a little booze to the toffee sauce. Dark rum goes very well with bananas.
- Add orange zest and a squeeze of orange juice to the toffee sauce or the whipped cream.
- Use a no-bake cheesecake base instead of the pastry, adding a few lightly toasted chopped nuts to the mixture (pecans are particularly good).
Nutrition
For 12
- Calories
- 503kcals
- Fat
- 30.9g (19.1g saturated)
- Protein
- 2.8g
- Carbohydrates
- 52.9g (40.8g sugars)
- Fibre
- 1.2g
- Salt
- 0.3g
delicious. tips
Make the toffee filling up to 3 days in advance and keep in a sealed jar or tub in the fridge. Don’t put into the tart case or it will go soggy. Instead, bake the case 1-2 days ahead and store in a tin or wrapped in foil, then assemble.