Banoffee Pie

dessert

british

Author

Ingredients

Procedure

1. Prepare the Toffee:

Place the unopened can of condensed milk in a pot and cover completely with water. Boil for 2 hours, ensuring the can remains fully submerged at all times. IMPORTANT: Never open the can before or during cooking. Remove from heat and let cool completely.

2. Prepare the Base:

Crush the biscuits into fine crumbs (tip: use a freezer bag and rolling pin). Melt the butter and mix thoroughly with the biscuit crumbs. Press the mixture firmly onto a large plate or shallow dish to form a base (approximately 0.5-1cm thick). Refrigerate for 1 hour until firm.

3. Assembly:

Once the base is firm, spread the layers in this order: Layer 1: Spread the toffee (the cooked condensed milk) evenly over the base Layer 2: Peel and slice the bananas, arrange in a single layer Layer 3: Top with whipped cream (lightly sweetened) Dust with cocoa powder for decoration.

Tips:

Cook multiple cans of condensed milk at once to save time for future pies. Cooked cans have similar shelf life to unopened condensed milk.
The toffee doesn’t need to be warmed before use.
Sometimes sugar in the toffee crystallizes - this adds extra crunch.
Butter amount can be adjusted: minimum 50g to hold the base together, can use up to 100g based on preference.
For parties or individual servings: Skip the base preparation and layer toffee, bananas, and cream directly on whole biscuits (no butter needed).

Let the pie set for a few hours before serving - the flavors develop better with time.