Serves 8
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Banana and toffee in a pie? That’s what we call a banoffee pie – an iconic English pastry combining two of the most crowd-pleasing ingredients in one dessert – largely enjoyed by all around the world. Fresh out of the oven caramel-coloured, and topped with whipped cream to serve, this pie is bound to be a hit among everybody, be it an intimate occasion or a bigger celebration.



  • 1½ cups (225 g) plain flour
  • 1 tbsp icing sugar
  • 140 g cold butter, chopped
  • 1 egg yolk
  • 2 tbsps cold water


  • 395 g can sweetened condensed milk
  • 75 g butter, chopped
  • ½ cup (110 g) firmly packed brown sugar
  • 2 tbsps golden syrup
  • 2 large bananas (460 g), thinly sliced
  • 300 ml thickened cream, whipped

To make pastry, process flour, sugar and butter until crumbly; add egg yolk and water, process until ingredients come together. Knead dough on floured surface until smooth. Wrap in plastic; refrigerate 30 mins.

Grease 24 cm round loose-based fluted flan tin. Roll dough between sheets of baking paper until large enough to line tin. Ease dough into tin; press into base and side. Trim edge; prick base all over with fork. Cover, and refrigerate 30 mins.

Preheat oven to 200 C (180 C fan-forced).


Place tin on oven tray; cover dough with baking paper, fill with dried beans or rice. Bake 10 mins; remove paper and beans carefully from pie shell. Bake a further 10 mins; cool.


In a medium saucepan, combine condensed milk, butter, sugar and syrup; cook over medium heat about 10 mins, stirring, or until mixture is caramel-coloured. Stand 5 mins; pour into pie shell, cool.


Top caramel with banana; top with whipped cream.

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