British · Dessert
Banoffee Pie
The Sussex invention perfected — deep toffee from slow-simmered condensed milk, firm bananas, barely-sweet cream and bitter chocolate to balance the ledger
- Prep
- 35 min
- Cook
- 120 min
- Serves
- 8
Ingredients
- Condensed milk — 397 g tin (or 350 g ready dulce de leche)
- Digestive biscuits — 250 g
- Unsalted butter — 120 g, melted
- Fine sea salt — 2 g
- Bananas — 4 firm-ripe (about 480 g)
- Lemon juice — 10 ml
- Double cream — 400 ml
- Icing sugar — 20 g
- Vanilla extract — 4 ml
- Dark chocolate, 70% — 40 g, shaved
- Instant espresso powder — 1 g (secret weapon)
Method
- Toffee: simmer the unopened tin fully submerged 2 hours (top up water religiously); cool completely before opening. Or use ready dulce de leche stirred with the espresso powder and salt.
- Crush biscuits fine; mix with melted butter. Press into a 23 cm loose-based tin, base and 3 cm up the sides. Chill 30 minutes.
- Spread the toffee evenly over the base; chill 30 minutes.
- Slice bananas; toss gently with lemon juice; shingle over the toffee.
- Whip cream with icing sugar and vanilla to soft peaks; billow over the bananas.
- Chill 1 hour; shave chocolate over just before service.