Ingredients
Equipment
Method
- In a medium bowl, crush the digestive biscuits until they form fine crumbs. You can do this by placing them in a sealed plastic bag and hitting them with a rolling pin, or by pulsing them in a food processor. Add the melted butter to the biscuit crumbs and stir until well combined, ensuring all crumbs are coated.250 g digestive biscuits, 125 g unsalted butter
- Grease and line a 20-23cm (8-9 inch) loose-bottomed tart tin or pie dish with parchment paper. Spoon the biscuit crumb mixture into the prepared tin and press it down firmly and evenly across the base and up the sides using the back of a spoon or the base of a glass.
- Place the biscuit base in the refrigerator for at least 30 minutes to set firmly. This step is crucial for a stable base that won't crumble when you slice the pie.
- While the base is chilling, prepare the toffee filling. Open the can of condensed milk and place it unopened in a saucepan filled with water. Ensure the water level is above the label. Bring the water to a boil, then reduce the heat to a simmer and cook for 3 hours, topping up the water level as needed to keep the can fully submerged. *Alternatively, for a quicker toffee sauce, skip the boiling method and combine the condensed milk, butter, and light brown sugar in a saucepan over medium heat. Stir constantly until the sugar dissolves and the mixture thickens to a caramel consistency, about 10-15 minutes. Be careful not to burn it.*1 x 397g can condensed milk, 50 g unsalted butter, 50 g light brown sugar
- Once the condensed milk has cooked for 3 hours (or your quick sauce is ready), carefully remove the can from the hot water (or remove the sauce from the heat). Allow the condensed milk to cool completely before opening, as it will be extremely hot. Once cooled, open the can and spoon the thick, golden toffee into the chilled biscuit base. Spread it evenly.1 x 397g can condensed milk
- Slice the ripe bananas and arrange them in an even layer over the toffee filling. You can overlap them slightly.3-4 ripe bananas
- In a clean, chilled bowl, whisk the double cream with the icing sugar and vanilla extract until stiff peaks form. Be careful not to over-whisk, or you’ll end up with butter.300 ml double cream, 1 tablespoon icing sugar, 1 teaspoon vanilla extract
- Spoon or pipe the whipped cream over the banana layer, covering it completely. You can create swirls and peaks for a decorative finish.
- Sprinkle with dark chocolate shavings or chocolate sprinkles as desired. Cover the banoffee pie loosely with cling film to prevent the cream from absorbing any odors and refrigerate for at least 1 hour to allow the flavors to meld and the pie to firm up before serving.dark chocolate shavings, chocolate sprinkles
Notes
The biscuit base might soften slightly over time, but the flavors will continue to meld beautifully. Due to the fresh cream and banana, this pie is not suitable for freezing.
