RECIPE// Emma's Banoffee Pie

I had a number of extremely ripe bananas to use up this weekend, and really couldn't face another loaf of banana bread! After posting a series of images of me making this up on our Instagram stories, we received ALOT of requests for the recipe! Warning, it is seriously naughty!


  • 225g digestive biscuits
  • 150g butter
  • 3 small bananas
  • 397ml can of condensed milk
  • 300ml whipping cream
  • 4 squares of good quality dark chocolate


Firstly put a pan of water on to boil, once it is boiling, turn the heat down to let the water simmer.  Use a can opener to insert 2-3 holes into the top of your can of condensed milk - please note it is very important you do this so that the can doesn't explode during the boiling process.  Place the can into the simmering water.  You want the water to sit approx. 2cm's below the height of the can so that the water doesn't creep into the holes and dilute the milk.  Leave this simmering for approximately 2 hours to allow the milk to caramelise.  Note - keep a jug of water beside the hob and top it up every 20 minutes or so as the water will evaporate over time.  

Crush the biscuits using the end of a clean rolling pin or pestle and mortar until they are finely ground.  In a saucepan melt the butter and stir in the biscuit crumbs, ensure that they are completely coated in the butter.  Pour the biscuit mix into a pie dish and flatten down to cover the base of the dish.

Slice up your bananas and place over you biscuit base.  I actually used 4 bananas for this one as I had an extremely over ripe one and so I mashed it up and spread over the base before placing my sliced banana pieces on top.  Pop this into the fridge to store whilst you wait for the condensed milk to simmer.

After 2 hours remove the condensed milk from the pan - REMEMBER this will be extremely hot so use over gloves to do so.  Leave the can for approximately 30 minutes to cool.  Once the can has cooled, pour the contents into a small bowl or jug and whisk.  

Pour the mixture over the bananas and place back in the fridge until completely chilled.

In the meantime whisk your whipping cream until it is set, but you can still easily pull a spoon through it. Pour and spread this over your caramel and grate the dark chocolate over the cream to finish.

Et voila!




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