Watch how to make a classic Banoffee Pie with this recipe

A traditional English dessert made from sliced bananas, whipped cream, toffee (or dulce de leche) and a biscuit base. The word banoffee combines the two ingredients that go into it - banana and toffee.  

Watch as Chef Yugal Kishor, Head Chef at Reform Social and Grill, shows you how to make banoffee pie using 8 ingredients within 15 minutes of preparation. 

Preparation time: 15 minutes

Serves: 1 


1 tart shell (recipe below)

Half a ripe banana, sliced

80 gms toffee sauce (recipe below)

40 gms whipped cream (recipe below)

1 gm cocoa powder to dust

For the tart

2 packet digestive biscuit

60 gms melted butter

For the whipped cream

1 l heavy cream                                                 

6 tsp icing sugar     

For the toffee sauce

2 cans of condensed milk    

You will need a pie mould                                                                                                                                                


For the toffee sauce:

Bring water to a boil in a large pot and immerse the two cans of condensed milk into it. Keep it immersed in the boiling water on medium-high heat for at least two hours.

After two hours, gently pull the cans from the water and allow them to cool down for a few minutes. The time allowed to simmer will turn the cream-coloured condensed milk into a deep amber. The result is called - dulce de leche.

The only difference between caramel sauce and dulce de leche, is that the former is made by simmering sugar and cream until browned.

Alternatively, you can also make caramel sauce at home. All you need is sugar, cooking cream, butter and vanilla extract. You will first need to add sugar and butter to a saucepan and cook them until they begin turning dark in colour. Then, gently stir in vanilla and cream and whisk gently. Cook it until the sauce thickens, and use a spoon to scoop out and check the consistency. Chef Kishor explained that the condensed milk option is quicker in a professional kitchen, and saves resources and effort.

For the tart: 

Crush the biscuits in a zipper bag.

Then transfer the mixture to a plate. Add melted butter to the crushed biscuits and combine them well. To test - press the mixture between your fingers; if it sticks together and stays together after you throw it back in the bowl, the mixture is ready. If not, add more of the melted butter, about a tablespoon and combine well.

Line the mould using cling film or parchment paper and fill it with your mixture. You can avoid the lining with cling film, but it just makes the transfer from the mould to the serving plate smooth.

Then, spread the mixture, covering the base of the mould evenly. Press the mixture using a spoon so that it spreads out evenly. Once done, place the mould in the refrigerator for 30 minutes.

To make the whipped cream: 

In a blender, add cream and icing sugar. First, on low speed, cover and blend the mixture for about 15 seconds. Then, open the cover, and use a spatula to mix it manually. Cover the mixture and blend again at high speed. A blender usually takes 3 to 4 pulses to achieve the desired consistency.

Transfer the whipped cream into a bowl and refrigerate for 3 hours.

Note: Using chilled ingredients are best to make whipped cream.  

Remove the pie base from the refrigerator and gently transfer it onto a serving plate, removing the cling film.

To serve: 

Slice the banana and place them on the pie. Cover the pastry with a layer of sliced bananas followed by toffee sauce. Then, add whipped cream on top. Dust with cocoa powder and serve chilled.