Banoffee pie

A serious crowd-pleaser

  • 1 hr preparation
  • 35 mins cooking
  • Serves 8
  • Print
Banoffee pie
Ah, banoffee pie! The combination of banana, caramel and cream in a buttery pastry case is irresistible in this crowd-pleasing dessert pie.
Looking for more sweet pies and tarts?


  • 1 1/2 cup (225g) plain flour
  • 1 tablespoon icing sugar
  • 140 gram cold butter, chopped
  • 1 egg yolk
  • 2 tablespoon cold water
Banoffee pie
  • 395 gram can sweetened condensed milk
  • 75 gram butter, chopped
  • 1/2 cup (110g) firmly packed brown sugar
  • 2 tablespoon golden syrup
  • 2 large bananas (460g), thinly sliced
  • 300 millilitre thickened cream, whipped


Banoffee pie
  • 1
    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 minutes.
  • 2
    Grease 24cm-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 minutes.
  • 3
    Preheat oven to 200°C (180°C fan-forced).
  • 4
    Place tin on oven tray; cover dough with baking paper, fill with dried beans or rice. Bake 10 minutes; remove paper and beans carefully from pie shell. Bake a further 10 minutes; cool.
  • 5
    In a medium saucepan, combine condensed milk, butter, sugar and syrup; cook over medium heat about 10 minutes, stirring, or until mixture is caramel-coloured. Stand 5 minutes; pour into pie shell, cool.
  • 6
    Top caramel with banana; top with whipped cream.

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