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Banoffee Pie in the Thermomix

Try this delicious dessert!


  • Biscuit Base

  • 250 g butternut snap biscuits, broken down into pieces

  • 125g butter

  • 50g desiccated coconut (optional)

  • Filling

  • 395g sweetened condensed milk

  • 50g butter

  • 70g brown sugar

  • Topping

  • 3 ripe bananas, sliced nicely

  • 400g whipped cream

  • 1x flake chocolate bar to sprinkle across the top to finish (any finely grated chocolate is fine to use for this step)


  • Biscuit base:

  • 1.

    Place the biscuits in the TM Bowl and crush on speed 7 for 5 seconds. Place them in a separate bowl

  • 2.

    Add the butter and melt at 90 degrees for 2 minutes, speed 2.

  • 3.

    Place the biscuits back into the bowl and combine well with the butter on speed 5 for 15 seconds

  • 4.

    Place the biscuit mixture into a tart tin with a removable base. Use the back of a metal spoon to firmly press the biscuit mixture over the base and the side of the tin.

  • 5.

    Place in the fridge until is required.  

  • Filling:

  • 1.

    Insert the butterfly piece to the thermomix

  • 2.

    Add in the condensed milk, sugar and butter in the TM bowl and cook on veroma, speed 4 for 10-12 minutes or until caramel thickens.

  • 3.

    Pour immediately over the base, cover with plastic wrap and place in the fridge for 1 hour to chill.

  • Topping:

  • 1.

    Slice 2 bananas evenly and place on top of the caramel

  • 2.

    Cover with whipped cream and add last of the remaining banana’s over the top

  • 3.

    Grate the chocolate of choice over the top of the pie and serve immediately and enjoy

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