Banoffee Pie

(banana and toffee, bananatoffee, banoffee, get it?)

This is a ridiculous dessert. I guess it is very English (I think it’s English… look, I’m not gonna google it)? At least it feels very English, in that it’s just… too much… of… stuff? Digestive biscuits mixed with substantial amounts of additional butter? Condensed, super sweet milk? Banana? Whipped cream? Let’s get it all in there.

I’ve added a bit of acidity as the quadruple threat of “sweet and fat with no acidity”, i.e. digestive biscuits x condensed milk x banana x cream just feels a bit much for me. But the thing is, the sum of the parts really has got something. It’s rather glorious actually, in all its too-muched-ness. I find myself really crave it from time to time and it’s real easy to make, so I thought you might like it.

Created with Sketch. 4 hours (but three of them is waiting for the condensed milk to gel) Created with Sketch. 6-8


  • 200 gDigestive biscuits
  • 100 gbutter
  • 2 bananas
  • 200 g(2 dl) of cream (40-ish % fat)
  • 400 gcondensed milk
  • 1 lemon
  • Some sugar
  • Some cocoa powder
  • A bit of dark chocolate


  1. Bring a pot of water to a boil and put the can of condensed milk in the boiling water. Turn the heat down so the water is just simmering. Leave for three (3) hours. It’s important that the can is covered by water the entire time so you might have to add a bit of water after a while.
  2. Slice the two (2) bananas into one centimeter-ish thick pieces and put them in a bowl or a shallow container of some sort. Squeeze the lemon and pour the lemon juice over the banana slices.
  3. Melt the butter (100 g) and smash up the Digestive biscuits (200 g). Pour the melted butter over the crushed biscuits and mix with an immersion blender.
  4. Put the biscuit-butter-mash-up in a pie tin and spread it evenly across the bottom. Use something flat to really…. um, flatten it… Let it rest in the fridge for at least one hour.
  5. Thing is, now you’re basically done! When the condensed milk has simmered for three hours, take it out of the water, open the can and spread it on top of the biscuit bottom of the pie tin.
  6. Add the banana slices (don’t use the lemon juice at the bottom of the tray) on top and finish it off with some lightly sugared whip cream (200 g / 2 dl, couple of pinches of sugar), cocoa powder and grated dark chocolate. If you leave in the fridge for a while it gets a bit more set and the jellyfied condensed milk has time to cool down, but that’s basically up to you. I’d say that it’s good to go from the start but gets a bit better from some 30 minutes or so in the fridge.

This is… well, I’ve already said it several times but it bears repeating: too much. It’s really great though.

Kids really fucking love it as well, so that’s good. It’s soooo hard getting kids to finish their desserts, am I right?