Mary Berry's banoffee pie
By:
khizer-admin
• October 27, 2025
Summary
Mary Berry does her bit to promote that British classic, the banoffee pie. A recipe for a totally crowd-pleasing dessert! Equipment and preparation: You will need a deep 20cm/8in springform cake tin to make this recipe.
Ingredients
- For the base
- 150g/5½oz digestive biscuits (about 10)
- 75g/2¾oz butter
- For the toffee filling
- 75g/2¾oz butter
- 75g/2¾oz light muscovado sugar
- 397g/14oz tin full-fat condensed milk (see tip)
- 1 tsp vanilla extract
- For the topping
- 300ml/10fl oz double cream
- 3 small just-ripe bananas, sliced
- 50g/1¾oz dark chocolate, melted, or cocoa powder
Steps
- Line the base of a deep 20cm/8in springform cake tin with baking paper.
- To make the base, crush the biscuits to fine crumbs and melt the butter over a low heat. Pour both into a bowl and mix to combine. Spoon into the base of the tin and press down with the back of a spoon until level. Place in the fridge for 15 minutes.
- To make the toffee filling, heat the butter and sugar together in a small non-stick saucepan and stir over a low heat until combined. Add the condensed milk and bring to the boil, stirring for 2–3 minutes – do not over-boil or it will become grainy and fudge-like. Add the vanilla and pour into the tin. Place in the fridge for at least 1 hour.
- Whip the cream in a bowl until soft peaks form.
- Arrange the banana slices in neat rounds on top of the toffee. Spoon or pipe the cream on top and level. Set in the fridge for 1 hour.
- Remove from the tin, and zig-zag the melted chocolate over the top or dust with cocoa powder.