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Banoffee pie

Recipe from: 03 February 2011

Ingredients 13
Servings 6
Time 10 mins


  • Crust:
  • 1 1/2
    packets cappacino flavored Marie biscuits
  • 125
    melted butter
  • 1
    golden syrup
  • Filling:
  • 2
    tins caramel
  • 5
    bananas, sliced
  • 500
    whipped cream
  • Salted caramel (must be made in advance):
  • 1/2
    white sugar
  • 1/2
    heavy cream
  • 4
    unsalted butter
  • 1/2
    fleur de sel (or coarse kosher salt)


45 mins (includes refrigeration time)
Use a processor to make the crumbs from the biscuits and while the machine is running, add the butter and golden syrup. When the crumbs come together, take the back of a dessert spoon and line loose bottom pie dish with the crumbs. Place in the fridge to set.

For the filling
Take the pie crust from the fridge and spread the all the caramel lavishly over the crust. Now arrange the slices of banana on top of that. When you are ready to eat, pile the whipped cream on top of the bananas and drizzle with the salted caramel.

For the salted caramel (must be made in advance)
Place the sugar in a pot and allow to melt. Once the sugar starts to caramelize, watch the pot carefully as it burns very quickly.  When the sugar has caramelized into a lovely golden color, remove the pot from the stove and start to beat in the butter and cream. Keep stiiring until it thickens. Add the salt and cool. 

Chef's tips: 
To prevent the bananas from turning black. Place the bananas ( with peels on) in a big bowl, Cover the bananas with boiling water and leave for about 3-4 minutes. the banana peels will turn black. Remove from the water and cool. Now the bananas are ready to be peeled and sliced and they will not turn brown.

Reprinted with permission of My Easy Cooking.
To visit My Easy Cooking’s blog, click here.




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