This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to recipes search results

Banoffi / Banoffee Pie Recipe

An open tart, of shortcrust pastry, filled with sliced bananas and caramelised condensed milk – the whole topped with whipped cream.
It was invented at The Hungry Monk Restaurant in East Sussex, during the early 1970’s, but is now widely copied.
As 1½ tins of condensed milk are needed, The Hungry Monk recommend you cook 3 tins, as the left over toffee will keep well in the fridge and makes a prepared standby for an emergency pudding – don’t keep the toffee in the tins, but turn it out a keep in a cling-wrapped bowl.

Key Features

  • Suitable for Vegetarians


12 oz/360gr Shortcrust Pastry
2 tins (1½ tins of which will be needed) – see above
1½ lbs/750gr Bananas
12 fl oz/350ml Double Cream
½ teaspoon (2ml) Good Instant Coffee
1 dessertspoon (10ml) Caster Sugar
a little freshly-ground Coffee

Equipment needed: a 10 ins/25cm flan tin about 1½ ins/4 cm deep and loose-bottomed if possible. A sheet of greaseproof or silicon paper, larger than the flan tin. A few ounces of uncooked rice or pulses.


1. Put the tins of condensed milk into a deep saucepan and cover them with water. Cover them, and boil them for 5 hours – carefully checking the water level on a regular basis – they much remain covered, if the water level falls, the tins will explode, leaving you with a serious mess, possibly worse! Remove the tins and allow them to cool before opening them.
2. While the cans are boiling, lightly butter the flan tin, roll out the pastry thinly, and line the tin, gently pushing the pastry well into the edges. Prick the base all over with the prongs of a fork and chill it for at least an hour.
3. Remove the pastry case from the fridge and cover it with a sheet of greaseproof or silicon paper. Cover this with enough rice to weigh it down, taking particular care of the edges.
4. Heat the oven to 400F/200C/Gas 5.
5. Bake the pastry case for 10 minutes, then remove the paper and rice and bake for a further 10 minutes. Allow the pastry case to cool.
6. Spread 1½ tins-worth of toffee onto the base of the flan.
7. Peel the bananas and slice them lengthways. Arrange them on top of the toffee.
8. Whip the cream, mixed with the instant coffee powder until it forms peaks, then spoon or pipe it over the bananas.
9. Sprinkle the pudding with a little freshly-ground coffee.

Serve at room temperature.

Reviews / Comments

Not yet reviewed

Be the first to add a review