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Desserts

Banoffee Pie

Name: Banoffee Pie
Prep time: 20 min
Cook time: 10 min
Yield: 10
Ingredients: Base; 250g (1 packet) malt biscuits; 100g butter, melted; Caramel; ½ cup Chelsea Soft Brown Sugar (100g); 100g butter; 395g can sweetened condensed milk; 1 tsp vanilla essence; Topping; 300ml Meadow Fresh Cream; 2 bananas, sliced; 25g dark chocolate

3.9

Preparation

20 mins

Bake

10 mins

Difficulty

Easy

Servings

NZ's favourite banoffee pie recipe - bananas, cream and some other delicious flavours in-between! A delightfully delicious dessert!

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Ingredients
Method

Ingredients

Base

250g (1 packet) malt biscuits
100g butter, melted

Caramel

½ cup Chelsea Soft Brown Sugar (100g)
100g butter
395g can sweetened condensed milk
1 tsp vanilla essence

Topping

300ml Meadow Fresh Cream
2 bananas, sliced
25g dark chocolate

Chelsea Products in Recipe

Soft Brown Sugar

This popular sugar is used...

details

approved=true&orderBy=-hs_createdate&limit=10&offset=10

{has_more=true, offset=20, total=90, results=[{comment_text=Friends just love banoffee pie, approved=true, user_name=Loulou, hs_createdate=1716496631213, rating_new__1_5_=5, id=13376949548}, {comment_text=Good, approved=true, user_name=Maso, hs_createdate=1716176735109, rating_new__1_5_=5, rating=100, id=13316171380}, {comment_text=H, approved=true, user_name=G, hs_createdate=1716176735108, rating_new__1_5_=5, rating=100, id=13316215669}, {comment_text=Amazing, approved=true, user_name=Jack, hs_createdate=1716176735040, rating_new__1_5_=5, rating=100, id=13316195700}, {comment_text=perfect detailed., approved=true, user_name=Sui, hs_createdate=1714381508514, rating_new__1_5_=5, id=13008106347}, {comment_text=Gathering ideas for our Christmas lunch. Needed something quick and yummy and this recipe fits the bill., approved=true, user_name=Theresa, hs_createdate=1702249884686, rating_new__1_5_=5, id=11175656503}, {comment_text=Good recipe my caramel was perfect (I cooked till it was dark like the recipe said but this took maybe 6mins on medium heat). I also added an extra 50 - 100g of butter to the base, approved=true, user_name=Richelle, hs_createdate=1702249883736, rating_new__1_5_=3, id=11175383655}, {comment_text=This recipe was divine - base was crumbly however easily fixed, caramel was a nice marginally chewy texture - plus it tasted good regardless., approved=true, user_name=Lys, hs_createdate=1702249881881, rating_new__1_5_=5, id=11175546179}, {comment_text=I should have read the reviews before I made this. I only came here afterwards to see if anyone else had horribly hard caramel. Luckily I used store-bought sweet shortcrust pastry for the base so I had no issue there. Lesson learned. Read the comments first!, approved=true, user_name=Em, hs_createdate=1702249881730, rating_new__1_5_=1, id=11175479822}, {comment_text=I made this recipe before reading reviews. So disappointed with result. The result was really hard caramel and horribly crumbly base. Throw this recipe away., approved=true, user_name=Sarah, hs_createdate=1702249880096, rating_new__1_5_=1, id=11175598862}]}

Reviews

90

What did you think of this recipe?

Loulou

Friends just love banoffee pie

Maso

Good

Jack

Amazing

Sui

perfect detailed.

Theresa

Gathering ideas for our Christmas lunch. Needed something quick and yummy and this recipe fits the bill.

Richelle

Good recipe my caramel was perfect (I cooked till it was dark like the recipe said but this took maybe 6mins on medium heat). I also added an extra 50 - 100g of butter to the base

Lys

This recipe was divine - base was crumbly however easily fixed, caramel was a nice marginally chewy texture - plus it tasted good regardless.

I should have read the reviews before I made this. I only came here afterwards to see if anyone else had horribly hard caramel. Luckily I used store-bought sweet shortcrust pastry for the base so I had no issue there. Lesson learned. Read the comments first!

Sarah

I made this recipe before reading reviews. So disappointed with result. The result was really hard caramel and horribly crumbly base. Throw this recipe away.

Method

Grease a 20cm round springform cake tin.

Base
Crush the malt biscuits to fine crumbs. Add the melted butter and mix well. Press the biscuit mixture onto the base and up the sides of the tin. Place in the freezer to set.

Filling
Place the Chelsea Soft Brown Sugar and butter in a heavy-based saucepan. Cook over medium heat until the sugar has dissolved and butter melted.

Add the condensed milk and bring to a boil, stirring constantly. Reduce heat and simmer for 3 minutes, stirring, until mixture is more golden in colour and smells like caramel. Be careful not to overcook it, or caramel will be chewy. Remove from heat and stir in vanilla.

Pour onto the chilled biscuit base and place in the fridge to cool.

Topping
When the caramel has set, whip the cream to soft peaks. Top the caramel with sliced banana and spoon whipped cream over the top. Use a vegetable peeler to grate chocolate shavings over the top of the pie. Serve, or refrigerate until ready to serve.

Leftovers keep well in the fridge for a couple of days (bananas will brown a little over time).