Classic Banoffee Pie

Arguably the best dessert in the world! This is our classic recipe using condensed milk to make a golden caramel and a crushed biscuit base.
Ingredients
Serves: 12
  • For the base:
  • 100g butter, melted
  • 250g digestive biscuits, crushed
  • For the caramel:
  • 100g butter
  • 100g dark brown soft sugar
  • 397g can Carnation Condensed Milk
  • For the top:
  • 4 small bananas
  • 300ml carton whipping cream, lightly whipped
  • grated chocolate

You will also need...

20cm loose-bottomed cake tin, greased
  • Very easy

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • 25 mins
    total prep time

    1 hr
    ready to serve in

Each serving typically contains

  • Calories 450 22%
  • Sugars 27.6g 31%
  • Fat 30.8g 44%
  • Saturates 18.7g 94%
  • Salt 0.66g 11%

of an adult's guideline daily amount*
* GDAa are guidelines. Personal requirements vary depending on age, gender, weight and activity levels.

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  1. 1. Tip the biscuit crumbs into a bowl. Add the butter and mix in. Spoon the crumbs into the base and about halfway up the sides of the tin to make a pie shell. Chill for 10 minutes.
  2. 2. Melt the butter and sugar into a non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved. Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel. Spread the caramel over the base, cool and then chill for about 1 hour, until firm or until ready to serve.
  3. 3. Carefully lift the pie from the tin and place on a serving plate. Slice the bananas; fold half of them into the softly whipped cream and spoon over the base. Decorate with the remaining bananas and finish with the grated chocolate.
  4. Make sure that you really boil the filling for at least 1 minute to be sure it sets to a perfect squidgy caramel.

Discussion Board

  • Nell
    October 20, 2013
    I made this a week ago and it came out perfect.
  • Aims84
    September 25, 2013
    I made this with gluten free digestive biscuits for a friend & she said it was the nicest banoffee pie she has ever had! Love this recipe :)
  • Moreish
    September 04, 2013
    Delicious, I have made this a few times now and always goes down a treat. I heat the milk, sugar and butter for a few minutes longer to ensure it sets really firm.
  • Icekooky
    August 30, 2013
    Hi, I find it too sweet by following the recipe. Can I know any solution to this? Should I reduce the amount of either brown sugar or condensed milk, or both?

    Carnation says:
    Hi Mandy, the sugar ratios give this recipe its great consistency. If you want a different sweetness why not try making it with carnation caramel as we do for our quick banoffee.
  • mrdj406
    August 11, 2013
    My caramel isn't thickening, any ideas?

    Carnation says:
    Hi Murray, temperatue is very important to get a caramel that sets. Next time you try it make sure you cook it on high until it thickens. Stir it contiuously to stop it from catching. Enjoy!
  • Mowgli
    July 03, 2013
    Made this and was so tasty but the bottom crumbled and wouldn't stick.

    Carnation says:
    Hi Lisa, sorry to hear your banoffee misbehaved.It's important that the butter is evenly mixed through the biscuit crumbs and then press it firmly into the bottom of the tin. Once chilled it should hold together.
  • Mathsgeek
    June 15, 2013
    My daughter is a coeliac too and I made banofee pie with a gluten free ginger biscuit base - everyone loved it!
  • Aims84
    June 14, 2013
    Hi I made this Banoffee pie yesterday and it was Delicious and a big hit with my Husband and kids! I Will be making this alot in the future as I think it has now become a family favourite :)
    It's a nice and easy recipe to follow I love it!
  • machi
    June 11, 2013
    Can you give these measurement is with an American measuring guide

    Carnation says:
    Hi Marilyn. We've converted the measurements for you here. Let us know how you get on!

    For the base:
    •3¼oz butter, melted
    •9oz digestive biscuits, crushed
    For the caramel:
    •3¼oz butter
    •3¼oz dark brown soft sugar
    •14oz can Carnation Condensed Milk
    For the top:
    •4 small bananas
    •10½oz carton whipping cream, lightly whipped
    •grated chocolate"
  • Hannah
    June 09, 2013
    I made this for the first time and turned out perfect! Easy to make and amazing results :)
  • doll
    May 28, 2013
    always put the right amount off butter in
  • Richard
    May 27, 2013
    Hello from your neighbor across the water. I would like to make this in a gluten-free version, but need to know what to use as a shell. How do you classify digestives, as a shortbread, a sugar cookie, something else? I want to get the classic British taste and need to find a gluten-free cookie that is close. Thanks, and cheers!

    Carnation says:
    Hi Richard! I believe graham crackers are the closest thing to digestive biscuits over the pond! Happy cooking!
  • Bake
    May 23, 2013
    Hi I made this bannoffe pie before and the base was very crumbly. I was wondering if i should use more butter in the base

    Carnation says:
    Hi Rosalind, hmm there should be just the right amount of butter but if yours wasn't holding together then yes add another 25g melted butter and that should fix it!
  • Karen
    April 10, 2013
    Hi, I was wondering if the base and caramel could be made in advance and them frozen?

    Carnation says:
    Hi Karen, yes it can - but you might find its slightly more crumbly than usual. Use within a few days of freezing.
  • shan
    April 10, 2013
    I MAKE THIS OFTEN AND IT TURNS OUT PERFECTION EVERY TIME ITS A HUGE FAVOURITE FOR MY FAMILY
  • Andy87
    March 22, 2013
    I love ban offer so much but when I make it the base is always too hard is because I use ginger nut biscuits? Please help

    Carnation says:
    Hi Andrew, gingernut biscuits are much harder than digestives as they contain much more sugar and golden syrup. Have you tried digestives instead? You could always add a little pinch of ground ginger if you like the flavour?
  • Agnese
    March 22, 2013
    hello! Im a bit confused on how to prepare the caramel. It says condensed milk needs to only boil for a minute to get brown on this recipe, but other recipes says it needs to boil for like 3 hours. Please explain, thankss!

    Carnation says:
    Hi Agnese, our Classic recipe means you tip the contents of the can of condensed milk into the melted butter and sugar and cook until bubbling and thick (about 1 minute). The old method was to boil the can of condensed milk in water for 3 hours which we don't advise that you do any more. Alternatively look out for Carnation Caramel which is toffee in a tin and use our Quick Banoffee Pie recipe.
  • barnes666
    March 04, 2013
    just made it for the first time is chilling in the fridge ready for the half time whistle of footie then ill try a bit. doesnt look quite as good as the picture tho but has set nicely :)

    Carnation says:
    Nice work Tom - sounds like the perfect half time dessert! What was the footie score? And what would you score our pud?! : )
  • Nannie
    February 02, 2013
    Easy to make, but I found it a bit sweet
  • jb
    January 31, 2013
    Hi, when i used to make the caramel as instructed by this recipe, the caramel used to set firm after about an hour, but since i started to use the ready available carnation caramel, it does not set firm even after 8 hours in the freezer!! could you please help. Thanks.

    Carnation says:
    Hi William, our caramel does give a softer result to your banoffee - but we like it a little bit squidgy! If you prefer the more set finish - stick with our classic recipe and it will give you perfect results every time.
  • Bake
    January 17, 2013
    When making caramel mixture it turned lumpy and a odd colour but it tasted really good. Anyway to stop it turning lumpy?
    Carnation says:
    Hi Rosalind, hmm it definitely shouldn't go lumpy - did you stir it all the time while it cooked? The mixture may catch if you don't stir it all the time while it boils.
  • yummy
    December 31, 2012
    making caramel mixture but there is a layer of fat on top please help ! what should i do? yummy.

    Carnation says:
    Hi Karen, when you make the caramel filling make sure that when you melt the butter and sugar they form one smooth mixture before you add the condensed milk, that should help.
  • Home
    December 22, 2012
    I Made It.
    I followed the instruction in melting the butter for a minute but as it cools down my caramel turned out as hard as a candy, but the taste of the pie is very good. :)

    Carnation says:
    , Hi Rosie, not quite sure what went wrong here. Next time, after you've added the condensed milk and brought it to the boil, take it off the heat as soon as you get a thick golden caramel.
  • cem1197
    December 22, 2012
    hi my little girl tried this she is 12 and did a wonderful job very easy but every time we tried we burnt the condensed milk would it not be better to do it in a Bain-marie?

    Carnation says:
    , Hi Claire, thats great you have been enjoying some baking with your daughter. Yes, a bain-marie would help. You could also try using a non-stick pan and keep the heat down low.
  • tiki and miki
    December 08, 2012
    Hi I made this,

    but had to stir on high like crazy which left some brown bits in the caramel, but it was not burnt so you have to whisk quick, otherwise fab recipe. Will try tin of Caramel next time, Carnation of course!!!
  • ju ju
    November 28, 2012
    just done this but seeing as one of my daughters is a coeliac ive done this useing gluten free biscuits for the base you, nobody could tell the difference.
  • chibicleo
    October 10, 2012
    Just done it for the first time! I think I didn t whip the cream too much, but it s really yummi :)
  • NightSprite
    September 18, 2012
    OK, OK, I followed the recipe to the letter but after spending an hour scrubbing burnt caramel off the bottom of my saucepan I can't help feeling that that step should be done in a bain-marie! Low heat as suggested, still burnt the caramel!

    Carnation says:
    Hi Nikki, oh dear! Was it a non-stick saucepan? We find these are the best and keepign it over a moderate heat and stirring all the time is best - or just try our Carnation Caramel and just spoon straight from the tin instead! Much easier!
  • Anna
    September 07, 2012
    Hi,
    My caramel tasted very buttery and was a grainy consistency, any ideas how I can improve this?

    Carnation says:
    Hi Anna, have you tried our 'quick banoffee pie' recipe? Our Caramel in a tin is perfectly smooth and so easy to use! But otherwise I would suggest using a heavy based saucepan to even out the heating - it sounds like the caramel might have got a little hot in places.
  • McDuck
    July 30, 2012
    Hi can some tell me why my banoffee pie does not set firm, it's has a film on top but it could still run out of the tin if tilted. I have followed the instructions and boiled it for over 2 mins. This is my second attempt.

    Carnation says:
    Hi David, sometimes the butter will leave a film on the surface of the caramel if it's not really well mixed with the sugar and condensed milk. Try boiling the mixture just a little longer, and chill it really well.
  • kez
    July 30, 2012
    looks great, going to give it ago today with the kiddiwinkles
  • Eppi
    July 25, 2012
    Everyone loves this when I make it. Although for a bit of extra indulgence I swap the digestives for ginger nut biscuits. It's gorgeous!
  • Jeanette
    July 19, 2012
    This is so easy to make and my family loved it!
  • Siw
    June 23, 2012
    This is my favourite recipe so far all my family loved it,will be making this again and again I'm sure
  • Han
    June 02, 2012
    I love this recipe, sometimes i through in half chocolate digestives and some ground pecans for a bit of extra crunch! and a sprinkle of cinnamon on top yum
  • Caz
    May 22, 2012
    This was a big hit with my family and so easy to make.

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