Banoffee Pie
This is the original Banoffee recipe as used by 'Hungry Monk' chef Lucy Baldwin, who devised the recipe.


  • 12 oz uncooked shortcrust pastry recipe below)

  • 2 tins condensed milk

  • 1 1/2 lbs firm bananas

  • 3/4 pint double cream (whipping cream, whipped to stiff peaks does the job)

  • 1/2 tsp powdered instant coffee

  • 1 dessertspoon castor sugar

  • a little fresh ground coffee

  • Shortcrust Pastry

  • 1 cup plain flour (no added bicarb soda for leavening)

  • pinch salt

  • 60g butter

  • 2-3 Tablespoons ice cold water


  • 1.

    For the caramel:

  • 2.

    Immerse unopened cans of condensed milk in deep pan of boiling water, cover and boil for 3 hours.

  • 3.

    Ensure pan does not boil dry or the cans will explode! Or be sensible & buy the

  • 4.

    'already caramelised' condensed milk from the supermarket!

  • 5.

    Remove the cans from the water and allow to cool completely (before pouring the cold caramel mixture into the baked flan crust).

  • 6.

    Pastry method:

  • 7.

    Sift the flour and salt.

  • 8.

    Rub in the butter with tips of your fingers until the mixture resembles coarse breadcrumbs.

  • 9.

    Add half the water (or if using egg - see note below- or half egg) and mix the dry ingredients with a round bladed knife or spatula.

  • 10.

    If there is not sufficient moisture to bind all dry ingredients, push the moistened pastry to one side of the bowl and gradually add enough of the remaining water/egg to bind the remaining dry ingredients.*

  • 11.

    Form the mixture into a ball and refrigerate for at least half an hour.

  • 12.

    Turn onto a lightly floured board.

  • 13.

    Roll to size and shape required.

  • 14.

    Bake at 180DegC for approximately 15 minutes**

  • 15.

    * the amount of moisture the flour absorbs will depend heavily on the weather - hot humid days require less moisture, while cold wintry days require more.

  • 16.

    ** cooking time will depend on your oven - whether gas/electric, standard/fan-forced. Check on the pastry after 10 minutes and if golden brown, it is done.

  • 17.

    Preheat oven to 190 DegC or 375DegF.

  • 18.

    Lightly grease a 10"x 1.5" flan tin.

  • 19.

    Line the tin/pie dish with thinly rolled pastry, prick base with fork and blind bake until crisp and allow to cool.

  • 20.

    Whip the cream with instant coffee and sugar until smooth.

  • 21.

    Spread the caramel over the base of the pastry.

  • 22.

    Peel and halve the bananas lengthways and lay them on the toffee base.

  • 23.

    Finally spoon or pipe the cream lightly over the bananas and sprinkle the freshly ground coffee on the cream.

  • 24.

    Serves 8-10.


NB: this is the standard Shortcrust Pastry, for a richer pastry substitute 1 whole egg lightly beaten and a little lemon juice for the water, and for a sweet shortcrust pastry add 1-2 Tbls caster sugar (refined (fine granulated) white sugar, not confectioners sugar). I sometimes like to add a little more butter making it much richer and more 'crumbly'.

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