Banoffee Pie – a delicious recipe with banana, digestive biscuits, condensed milk, whipped cream, lemon, cake. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put the unopened Condensed Milk Can in boiling water for 2 hours to make Toffy. Once done and opened it should look thick creamy and golden.
2
Smash the biscuits in a plastic crushing them into powder. Pour it into the non stick cake tin. Add melted butter and mix. Then flatten it well to make the pie's base. Keep the tin in the fridge for cooling for about 20mins
3
Cut the banana's and add half a lemon to cut down the sweetness. Add over the biscuit base as the second layer.
4
Pour the toffy on top of the banana layer. Add whipped cream on top as the final layer. Decorate with grated chocolate and leave to cool in the refrigerator for another 1 hour.
5
Ready to serve the delicious Banoffee Pie!
198
kcal
Calories
20
g
Fat
6
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 banana and 1 small., Velchi, digestive biscuits, condensed milk, whipped cream, and more.
Yes, Banoffee Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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