Print

Banoffee Pie Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A classic banoffee pie with a crisp shortcrust base, silky homemade caramel, fresh bananas, and soft whipped cream. Each layer brings its own texture and flavour, making this dessert feel luxurious while staying wonderfully simple to assemble.

Ingredients

400 g sweet shortcrust pastry

Caramel

100 g butter

395 g can sweetened condensed milk

1/4 cup brown sugar

3 Tbsp golden syrup

To Serve

2 bananas

50 g dark chocolate

1 1/2 cups cream

Instructions

  1. Line a 27 cm tart tin with baking paper on the base.
  2. Press the shortcrust pastry evenly into the tin, prick with a fork, and freeze for 20 minutes to prevent shrinking.
  3. Preheat oven to 180°C fan bake. Add baking paper and baking beans to the pastry shell and blind-bake for 20 minutes. Remove paper and beans and bake for an additional 5 minutes to crisp.
  4. Meanwhile, prepare the caramel: combine butter, sweetened condensed milk, brown sugar, and golden syrup in a saucepan. Cook over medium heat for ~15 minutes, stirring constantly, until thick, glossy, and smooth.
  5. Pour caramel into the baked tart shell and allow to cool. Refrigerate for at least 1 hour until fully chilled. Transfer to a serving plate.
  6. Whip the cream. Slice the bananas. Grate or shave the dark chocolate.
  7. Assemble: layer bananas over the chilled caramel, spread whipped cream on top, and finish with grated chocolate. Serve immediately.

Notes

Freeze pastry before baking to reduce shrinkage.

Homemade caramel sets thicker and tastes richer than store-bought.

Add vanilla to the cream or espresso to the caramel for flavour variation.

Bananas brown over time—slice just before assembly.

Nutrition

Find it online: https://chocolatecoveredamy.com/banoffee-pie-recipe/