Banoffi Pie

It has been a while since I added anything here – so it is time to start doing it again. It is one of my New Year’s resolutions to work on this, so I am happy to see that I am doing it and not just saying that I will. Hope it will last. 🙂

Since it is sort of a new start, I am adding to the repertoire something sweet and easy.

Enjoy it with a smile! 🙂


How to

    YIELD: 8-16 servings


  • 180 g (6 oz) butter, plus extra for greasing
  • 175 g (6 oz) digestive biscuits
  • 90 g (3 oz) light brown sugar
  • 1 can (397 g) sweetened condensed milk
  • 200 ml (7 fl oz) whipping cream
  • 2 bananas

First prepare the pan – use a pie pan (20 cm in diameter) with removable bottom. Lightly grease it and line the bottom with baking paper. Set it aside.

For the biscuit crust, put the biscuits in a food processor. Melt half (90 g) of the butter and pour it over the biscuits. Blitz the biscuits and butter until the biscuits are finely crushed. If you do not have a food processor, put the biscuits in a plastic bag and use a roller or something heavy to crush them. Mix them with the melted butter.
Put the biscuit mixture in the prepared pan and spread it evenly on the bottom of the pan and on the sides. Press a little with your palm or a spoon. Place it in the fridge until the filling is done.

For the filling, put the remaining half of the butter into a saucepan. Add the sugar and stir over low heat until the butter is melted and everything is well combined. Add the sweetened condensed milk and stir until combined. Bring to a boil over high heat, stirring continuously. Boil it for 1 minute. Do not stop stirring because it sticks to the pan quite fast. Remove it from heat, get the pan with the biscuit crust from the fridge and pour the cream over the crust. Level it if necessary and refrigerate for at least 30 minutes and up to 24 hours.
2 to 6 hours before serving, peel the bananas and slice them thinly. Cover the surface of the pie with the bananas and spread above the whipped cream, making sure that the bananas are fully covered. Refrigerate until serving.

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