Banoffee pie / Banoffi pie

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350g chocolate flavour biscuits or cookies

225g unsalted butter (leave it melted)

200g unsalted butter (another amount)

1 cup of brown sugar

2 cans of 400g Condensed milk

4 bananas (to slice)

1 cup cream

75g dark chocolate (Melted and cooled)

Caramel Filling (amount base on preference)


  1. Place the biscuit (or cookie) in the food processor and make it finely divided into rough bread crumbs. Transfer to a large bowl.
  2. Add melted butter to biscuit (or cookie) crumbs and mix well until complete. (To the extent that it does not collapse when you take it in hand)
  3. Press the crumbs against the bottom and side of the Corelle dish. Keep it in the refrigerator until it cools down and solidifies.
  4. Put butter (extra), brown sugar and condensed milk in a pan and put it on a low heat. Mix for about 8 to 10 minutes until the contents become hard and get away from the sides of the pot.
  5. After cooling down from the fire for about 15 minutes, pour it onto the crust of Corelle dish. Put it in a refrigerator again and let it cool until it solidifies.
  6. Once set, add caramel filling and lay sliced banana. Whisk to loosen the fresh cream and spread on top of the pie with some banana slices visible.
  7. Decorate the surface with melted dark chocolate and complete.