Sweet, short pastry filled with soft caramel then topped with slices of banana, whipped cream and grated dark chocolate. An impressive dessert to share with friends and family.
If you haven't tried Banoffee Pie before, you are missing out! This delicious dessert gets its name from a combination of the two main ingredients; banana and toffee (or caramel as we would call it!). For this recipe I've made one large pie with a homemade caramel filling.
If you like the look of this recipe but you're short on time, be sure to check out the Cheats Mini Banoffee Tarts on the website. A super easy recipe made from only 5 ingredients.
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Ingredient notes:
- Pastry: For this recipe I've used store-bought sweet short pastry. But if you prefer, you could also try my recipe for homemade Sweet Short Pastry.
- Caramel: This is a great recipe for homemade caramel that can be used in many desserts including with vanilla ice cream.
- Cream: If you prefer you can also use a can of whipped cream to top the pie with.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Line a 27 cm tart tin with a circle of baking paper on the base. Line the tin with the sweet shortcrust pastry, pressing it down firmly. Prick the pastry with a fork, then place the tin in the freezer for 20 minutes to chill.
Preheat the oven to 180°C fan bake. Place baking paper and baking beans onto the pastry and blind-bake for 20 minutes. Remove from the oven, take off the paper and beans, then return to the oven for a further 5 minutes.
While the pastry is cooking, make the filling. Add all of the caramel ingredients to a saucepan and place over a medium heat. Stir constantly for 15 minutes until the caramel is well combined and has thickened up.
Pour the caramel into the baked tart tin. Allow to cool, then place in the fridge for at least 60 minutes or until completely chilled, then transfer to a serving plate.
While the caramel is setting, whip the cream, slice the bananas and peel or grate the chocolate.
To assemble, place the sliced banana on top of the cooled caramel tart. Add the whipped cream then top with the peeled chocolate and serve immediately.
Recipe FAQs:
Banoffee pie is a popular dessert that originated in England. It consists of a crumbly biscuit base or short pastry, creamy toffee (made from condensed milk or caramel), sliced bananas, and whipped cream. The name "banoffee" is a blend of two words: banana and toffee, which are the main ingredients of the pie.
Yes of course. I like to make my own when I'm making a large pie, but you could also use store-bought caramel if you prefer.
Storage:
Store any leftover banoffee pie in an airtight container in the fridge for up to three days.
Top tips:
To get ahead, a banoffee pie can be made as far as the caramel being added to the cooked pastry. When you're ready to serve, take the chilled pie from the fridge and add the sliced banana, whipped cream and grated chocolate.
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Banoffee Pie
A banoffee pie made from sweet short pastry filled with a soft caramel topped with slices of banana, whipped cream and grated dark chocolate.
Ingredients
- 400g sweet shortcrust pastry
Caramel
- 100g butter
- 395g can sweetened condensed milk
- ¼ cup brown sugar
- 3 Tbsp golden syrup
To serve
- 2 bananas
- 50g dark chocolate
- 1 ½ cups cream
Instructions
- Line a 27 cm tart tin with a circle of baking paper on the base.
- Pastry: Line the tin with the sweet shortcrust pastry, pressing it down firmly. Prick the pastry with a fork, then place the tin in the freezer for 20 minutes to chill.
- Preheat the oven to 180°C fan bake. Place baking paper and baking beans onto the pastry and blind-bake for 20 minutes. Remove from the oven, take off the paper and beans, then return to the oven for a further 5 minutes.
- Caramel: While the pastry is cooking, make the filling. Add all of the caramel ingredients to a saucepan and place over a medium heat. Stir constantly for 15 minutes until the caramel is well combined and has thickened up.
- Pour the caramel into the baked tart tin. Allow to cool, then place in the fridge for at least 60 minutes or until completely chilled, then transfer to a serving plate.
- While the caramel is setting, whip the cream, slice the bananas and peel or grate the chocolate.
- Assemble: Place the sliced banana on top of the cooled caramel tart. Add the whipped cream then top with the peeled chocolate and serve immediately.
Notes
- The pastry and caramel can be made in advanced and then kept in the fridge until just before serving when the sliced banana and freshly whipped cream can be added.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 571Total Fat: 35gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 100mgSodium: 295mgCarbohydrates: 59gFiber: 2gSugar: 42gProtein: 8g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Ngaire says
Is it important to stick in freezer before baking pastry?
VJ cooks says
Freezing the pastry first prevents the pastry from shrinking when baked.