Banoffee Pie


  • 4 small bananas
  • 300g digestive biscuits
  • 150g unsalted butter
  • 300ml double cream
  • 400g can of condensed milk


  1. Fill a pan with water and bring to the boil. Submerge the condensed milk can and simmer for 2 hours. Keep the water topped up so that the can is completely submerged or it may explode. Set aside for an hour before opening.
  2. Crush the biscuits with a rolling pin or food processor. Cut the butter into chunks and melt in a saucepan on medium heat.
  3. Pour the biscuit crumbs and melted butter into a mixing bowl, mix with a wooden spoon.
  4. Pour the biscuit mixture into a rounded cake tin, and form the biscuit base with your knuckles. Put in the fridge while the condensed milk boils.
  5. Pour the boiled condensed milk into the biscuit base and smooth over with a spatula. Cool in the fridge for an hour.
  6. Cut the bananas and layer them on top of the biscuit base.
  7. Beat the cream until thick and layer it on top of the bananas.
  8. (Optional) Grate some chocolate on top of the cream

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