Banoffee pie recipe

(2215 ratings)

Banoffee pie is that unbeatable combination of sweet banana and oozing toffee. Our version recipe uses condensed milk to make an easy and quick caramel.

Banoffee pie recipe
Preparation Time10 mins
Cooking Time30 mins
Total Time40 mins (plus 2hrs chilling time)
Cost RangeCheap

Learn how to make the best banoffee pie with our easy recipe.

Banoffee pie is a classic English dish - originally from a tiny village in East Sussex. For this version, we've gone absolutely back to basics - though you can add a bit of a flourish on the top if you fancy - see our tips for ideas. We've used condensed milk to make the best, creamiest caramel that thickens perfectly around the banana slices. And the base is only two ingredients - digestives and melted butter. 

In fact, considering how impressive the end result is, we can't believe how easy this pud is to make. No baking is required, just leave plenty of time for it to chill and set (at least two hours, but more if you want to make it in advance).


  • 100g (4oz) butter
  • 250g (9oz) digestive biscuits, crushed
  • 175g (6oz) butter
  • 75g (3oz) caster sugar
  • 397g can condensed milk
  • 4 small bananas
  • 284ml carton double cream, lightly whipped
  • Cocoa powder, for dusting
  • 20cm (8in) loose-bottomed cake tin, greased with the based lined
  • Piping bag




  1. Use a food blender to crush the biscuits into fine crumbs.
  2. Melt the butter in a large saucepan and stir in the crushed biscuits until the two bind together. Press the mixture into the base and sides of a 20cm (8in) loose-bottomed cake tin. Chill for 30 mins.
  3. For the caramel, melt the butter and sugar over a low heat until the sugar has dissolved and the mixture is golden in colour. Add the condensed milk, stirring continuously and bringing to the boil. Keep the caramel boiling steadily for 2 mins, whilst stirring to make a thick golden caramel. Take the caramel off of the heat and cool.
  4. Slice the bananas and arrange most of them over the biscuit base then spread the caramel over the top. Chill for 1hr 30 mins, or until firm.
  5. When ready to serve, remove the pie from the tin and place on a serving plate. Fill a piping bag with the whipped cream and squeeze onto the banoffee pie, decorating as desired with the remaining bananas and a light dusting of cocoa powder. 

Watch how to make banoffee pie

Top tips for making banoffee pie:

You can simply top your pie with a dusting of cocoa or cinnamon, or finely grate some chocolate over the top. Alternatively, arrange some extra banana slices on top. For something a little more impressive, drizzle melted chocolate over the cream, up and down and side to side in a grid pattern. For an extra chocolatey hit, chop up a Mars Bar and pile the pieces into the centre before you drizzle the chocolate.

For a simple way to make the caramel, put an unopened can of condensed milk into boiling water and poach for 2 hrs. After cooling, the condensed milk will have caramelised and can then be poured over the biscuit base, so no need for the butter and caster sugar.

How can I stop my bananas going brown in my banoffee pie?

If you're not eating your banoffee pie straight away, make sure every part of the banana slices are covered either by cream or caramel. Don't add any to the top of the pie until just before serving. That way you should find they don't go brown. However, if you want to add a little bit more shelf life to the pie, add a splash of lemon juice to the banana slices. This will prevent browning and add a burst of citrus for the first few bites. 

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Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 12 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies