Banoffee Pie Mary Berry

Calories: 599.5|Fat: 36.1|Carbohydrates: 62|Protein: 6.1 | 2 35

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Easy no-bake banoffee pie: biscuit base, caramel, bananas, cream. Optional chocolate. A classic delight!

Banoffee pie, a beloved dessert in English cuisine, holds a special place in the hearts and palates of many. Its name itself is a delightful amalgamation of “banana” and “toffee,” two key ingredients that define its rich and indulgent flavor profile. Originating in England in the late 20th century, banoffee pie quickly became an iconic dessert cherished for its creamy caramel, ripe bananas, and buttery biscuit base. This decadent treat is not just a dessert; it’s a symbol of conviviality and comfort, often enjoyed at family gatherings, celebrations, and afternoon teas. Its popularity has spread far beyond the shores of England, becoming a staple in dessert menus worldwide.

Why You’ll Like It

The taste of banana with caramel
Digestive biscuit base
Chill, no bake

For The Perfect Banoffee Pie

The base and filling can be made up to a day ahead and kept in the fridge. Ideally, the pie should be assembled with the banana and cream on the day. However, it can be assembled a day in advance: as long as the banana is completely covered in the cream, it will not discolour.
For a speedier dessert, use a tin of ready-made caramel (bear in mind this doesn’t set as firmly).

What You Need

Digestive Biscuits – About 10 digestive biscuits are enough. Subs with Graham Crackers, Shortbread Cookies, Oat Cookies, Vanilla Wafers and Biscoff Cookies
Butter – Use unsalted butter. Subs with vegan butter. If you use vegetable oil it might compromise the taste and texture of the filling. As regards the base, subs the butter with olive oil or coconut oil.
Sugar – Use light muscovado sugar or light brown sugar.
Condensed milk – Subs with double cream with added sugar according to your taste.
Vanilla extract – Use vanilla extract or if you don’t like the flavour omit it.
Double cream – You can use half and half or even Greek Yoghurt for a leaner cake.
Dark chocolate – Use dark chocolate or cocoa powder. You can subs with Biscoff sauce, Caramel Sauce or crumble any biscuits on top as a topping.

Storing Banoffee Pie

Leftovers – Store the assembled banoffee pie in an airtight container in the refrigerator for up to 2-3 days.
Make Ahead – Make the banoffee pie (including bananas and cream) a day in advance, covering the bananas with cream to avoid discolouration.

Goes Well With

Fresh Berries: A bowl of fresh strawberries, raspberries, or blueberries to add a tart contrast with the Banoffee Pie

Whipped Cream or Ice Cream: Extra whipped cream or vanilla ice cream are always a pleasure to add to a slice of banoffee.

Coffee: A strong coffee balances the sweetness of the pie and is almost perfect with every dessert.

Dark Chocolate: Small pieces of dark chocolate or chocolate truffles can be used to garnish the pie and then makes an indulgent element to each slice of pie.

Wine: A dessert wine like Moscato or a glass of sparkling wine sipped with Banoffee makes the event more luxurious.

Health Info

Calories: 599.5
Sugar: 47.5
Sodium: 206.2
Fat: 36.1
Carbohydrates: 62
Fiber: 2.7
Protein: 6.1

Mary Berry Banoffee Pie Recipe

Print Pin Recipe

Prep Time 15

Cook Time 5

for chilling 2 15

Total Time 2 35

Servings 8 people

Calories 599.5kcal

Description

Easy no-bake banoffee pie: biscuit base, caramel, bananas, cream. Optional chocolate. A classic delight!

Equipment

A 20cm (8in) round, spring-form tin with deep sides
A piping bag (optional)

Ingredients

For the base

150 g (5oz) digestive biscuits (about 10)
75 g (3oz) butter

For the filling

75 g (3oz) butter
75 g (3oz) light muscovado sugar
1 397g) tin of full-fat condensed milk
1 tsp vanilla extract

For the topping

3 small just-ripe bananas
300 ml (10fl oz) double cream
50 g (2oz) dark chocolate, broken into pieces, or 1 tbsp cocoa powder

Instructions

Chilling time: a minimum of 2¼ hours. Cook time: 5 minutes.
Line the sides of the tin with strips of cling film, using a little water to help the cling film stick, and then line the base with a disc of baking paper.
For the base: Place the biscuits in a freezer bag and finely crush them with a rolling pin. Melt the butter in a non-stick saucepan over low heat, add the crushed biscuits, and combine. Spoon into the base of the tin, pressing down with the back of a spoon to level. Chill for 15 minutes.
For the filling: Heat the butter and sugar in the same pan and stir over low heat until combined. Add the condensed milk and bring to a boil, stirring continuously, for 2–3 minutes or until dark golden, taking care that the mixture doesn’t catch on the bottom. Do not allow it to boil for too long or it will become grainy. Add the vanilla extract and pour into the tin. Chill in the fridge for a minimum of 1 hour or up to 24 hours.
Peel and slice the bananas and arrange them in neat rounds on top of the caramel. Whip the cream to soft peaks and spoon or pipe it over the bananas, then level the top before chilling in the fridge for an hour.
Meanwhile, melt the chocolate in a bowl set over a pan of gently simmering water. Remove from the heat and allow to cool.
Remove the edges of the tin from the banoffee pie, peel off the cling film, and transfer to a serving plate, slipping the baking paper from underneath. Zigzag the melted chocolate over the top (if using), making sure it’s cool or it will melt the cream, or dust with cocoa powder.

Recipe Notes:

Make-Ahead Tips: Base and filling can be made a day ahead and kept in the fridge. Assemble with banana and cream on the day of serving.
Storage: Store leftovers in an airtight container in the fridge for up to 2-3 days. Make ahead and cover bananas with cream to prevent discolouration.
For quick prep, use ready-made caramel (note it may not set as firmly).
Digestive Biscuits: About 10. Substitute with Graham Crackers, Shortbread Cookies, Oat Cookies, Vanilla Wafers, or Biscoff Cookies.
Butter: Use unsalted or vegan butter. Substitute with olive oil or coconut oil for the base.
Sugar: Light muscovado or light brown sugar.
Condensed Milk: Substitute with double cream and sugar to taste.
Vanilla Extract: Optional.
Double Cream: Substitute with half and half or Greek yoghurt.
Dark Chocolate: Substitute with cocoa powder, Biscoff sauce, caramel sauce, or crumbled biscuits.