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Jane at Brit & Skillet

Traditional British Banoffee Pie Recipe

A classic British banoffee pie with a buttery biscuit crust, rich homemade toffee, fresh bananas and softly whipped cream, finished with a little chocolate.
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Prep Time 30 minutes
Cook Time 5 minutes
Chilling Time 4 hours
Total Time 4 hours 35 minutes
Servings: 10 slices
Course: Dessert
Cuisine: British
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Biscuit Base
  • 9 oz digestive biscuits 250g; or approximately 2 cups (200g) graham cracker crumbs
  • 7 tablespoons unsalted butter 100g, melted
For the Toffee Filling
  • 1/2 cup unsalted butter 113g
  • 1/2 cup packed light brown sugar 100g
  • 1 14 oz can sweetened condensed milk 397g
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
For the Banana Layer
  • 3–4 medium ripe bananas
For the Whipped Cream
  • 1 1/2 cups heavy whipping cream 360ml, cold
  • 2 tablespoons powdered sugar 15g
  • 1 teaspoon vanilla extract
For Finishing
  • Finely grated semisweet or dark chocolate
  • Chocolate curls optional
  • cocoa powder optional, for a light dusting

Equipment

  • 9-inch tart pan with removable bottom or springform pan
  • Food processor or rolling pin
  • Medium mixing bowl
  • Medium heavy-bottomed saucepan
  • Large mixing bowl
  • Electric hand mixer
  • Spatula or large spoon

Method
 

Make the Biscuit Base
  1. Lightly grease a 9-inch (23cm) tart pan with a removable bottom or a 9-inch springform pan. A removable-bottom pan makes the finished pie considerably easier to serve.
  2. Crush the digestive biscuits in a food processor and pulse until they resemble fine crumbs. Alternatively, place them in a sturdy zip-top bag and crush them with a rolling pin. If you're using prepared graham cracker crumbs, simply measure them into a bowl.
  3. Mix the crumbs with the melted butter until evenly moistened. Press firmly across the bottom and approximately 1 inch (2.5cm) up the sides of the pan. The bottom of a measuring cup works well for pressing the crust evenly without compacting it excessively.
  4. Refrigerate the crust for at least 30 minutes while you prepare the toffee.
Make the Toffee Filling
  1. Place the butter and brown sugar in a medium heavy-bottomed saucepan over medium-low heat. Cook gently, stirring, until the butter has melted and the sugar has mostly dissolved.
  2. Add the sweetened condensed milk and bring the mixture to a gentle boil, stirring continuously. Once bubbling, cook for approximately 2–3 minutes, continuing to stir constantly. The mixture should become slightly darker and noticeably thicker. Remove from the heat and stir in the vanilla and salt.
  3. Allow the toffee to cool for approximately 5 minutes and pour it into the chilled biscuit crust and spread it into an even layer. Refrigerate for at least 3 hours, or until the toffee is completely chilled and firm.
Add the Bananas and Cream
  1. Shortly before serving, peel the bananas and slice them into rounds approximately 1/4 inch (6mm) thick. Arrange the banana slices over the chilled toffee.
  2. Pour the cold heavy whipping cream into a large bowl. Add the powdered sugar and vanilla. Whip until soft to medium peaks form.
  3. Spoon the whipped cream over the bananas. Spread it gently with the back of a spoon, leaving natural swirls and peaks rather than creating a perfectly smooth surface.
Finish and Serve
  1. Finish with finely grated chocolate, chocolate curls or a light dusting of cocoa powder. Keep refrigerated until ready to serve.

Notes

Press the biscuit crust firmly enough to hold together, but don't compact it excessively. A good banoffee crust should remain slightly crumbly when sliced.
Brit & Skillet Tip: Add the bananas relatively close to serving time. The biscuit base and toffee can be prepared well ahead, but freshly sliced bananas have the best appearance and texture.