Banoffee Pie

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Put the unopened tin of condensed milk in a deep pan, cover it completely with water and boil 3 hours, topping up with boiling water so the tin is never exposed.

   Mark done

2. Lift the tin out and cool it completely before opening. Do not open it hot.

   Mark done

3. Crush the biscuits to crumbs and mix with the melted butter, demerara and fine salt.

   Mark done

4. Press firmly into a 23 cm tart tin, up the sides as well, and refrigerate 30 minutes.

   Mark done

5. Spread the cooled toffee over the base in an even layer.

   Mark done

6. Slice the bananas, toss them in the lemon juice and lay them over the toffee.

   Mark done

7. Whip the cold cream with the icing sugar and vanilla to soft peaks and pile it over the bananas.

   Mark done

8. Grate the chocolate over and finish with the flaky salt. Serve within the hour.

   Mark done

Chef’s Tips

• The tin must stay under water the entire time, and cool before opening.
• Bananas at the last moment. They brown within the hour.
• Press the base up the sides, not just across the bottom.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Strong coffee
• Nothing rich before it
• A small slice, honestly

Storage & Reheating

Refrigerated for 2 days, though the bananas darken. Do not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.