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Banoffee pie

Sweet and delicious with caramel, banana and cream

  • Serves10-12
  • 1 hour 40 mins

Emily's tip

Add a little lemon juice to the slices of banana to prevent them discolouring


  • Biscuit base
  • 100g butter
  • 250g gluten-free biscuits choc chip/digestives/ginger nuts (I love using choc chip cookies)
  • Caramel
  • 100g butter
  • 100g soft dark brown sugar
  • 397g can of condensed milk
  • Top layer
  • 2 large bananas
  • 300mL double cream
  • small quantity of chocolate, grated


1 For the base: melt the butter in a large bowl in the microwave or in a saucepan over a low heat. Crush the biscuits into breadcrumb consistency and add them to the melted butter and mix well. Spoon the mixture into the base of a greased 20cm loose bottom cake tin. Ensure the mixture goes up the sides of the tin to about halfway to make a pie shell. Press down with a metal spoon to make the shell nice and firm. Chill for 10 minutes.

2 For the caramel: melt the butter and sugar in a non-stick saucepan over a low heat. Continuously stir until the sugar has dissolved. Then add the condensed milk and bring to a rapid boil for 2 minutes, stirring continuously until achieving a thick golden caramel. Spread the caramel over the base and chill for about 1 hour, until firm.

3 Carefully lift the pie from the tin and place on a serving plate. Slice the bananas. Whip the double cream lightly until it just holds its shape.

4 Place the bananas in a single layer on top of the caramel, keeping some slices back to put on top for decoration. Now spread the whipped cream carefully on top of the bananas slices. Finally decorate with the remaining banana slices and some grated chocolate.