BIG4’s Banoffee Pie

Banoffee Pie
BIG4’s Banoffee Pie

Banoffee Pie is a pastry or crumbed biscuit based dessert that originated from England in the early 1970s and is a combination of banana and toffee. This classic dessert is sure to satisfy the sweetest tooth and only takes 30 minutes to prepare.

This recipe comprises of a biscuit crust however it is possible to use shortcrust pastry if you prefer.


1 packet of biscuits – In this instance we have used chocolate chip cookies (200g)
3 tablespoons of butter
2 large or 3 small bananas
1 tin Nestle Highlander Caramel Condensed Milk or any ready made Caramel
200ml cream
1 tablespoon icing sugar
1/2 teaspoon Vanilla Essence
Cinnamon/Nutmeg/Shaved Chocolate for dusting


  1. Crush biscuits in a food processor (or place them in a plastic bag, seal and crush with a rolling pin) -taking care not to make them too fine or they will turn to mush
  2. Melt butter in a saucepan or microwave
  3. Mix butter with biscuit crumbs
  4. Press into a round flan dish or tin
  5. Turn caramel out into a small bowl and stir until smooth
  6. Pour over biscuit base and spread evenly
  7. Place in fridge to chill for approximately 20 minutes
  8. Once chilled, slice bananas and arrange evenly over the top
  9. Place cream, icing sugar and vanilla in a bowl and beat until soft peaks form
  10. Spread cream over bananas
  11. Dust with cinnamon/nutmeg or chocolate
  12. Place back in fridge until ready to serve


  • You do not need to use ready made caramel. You can make your own with sweetened condensed milk, brown sugar and butter
  • You can prepare this dessert the night before and keep the cream in an airtight container until you are ready to serve. Just cover the biscuit base, caramel and bananas with Cling Wrap
  • Substitute the biscuit base for shortcrust pastry if you already have some leftover in the freezer
  • Use a spring form tin as you can loosen the edges and lift it off without damaging the pie

Leave a Reply

Your email address will not be published. Required fields are marked *