Banoffee Pie | La Brioche

Banoffee Pie

Omar Adnan Jabri
Banoffee Pie

 This is my best Banofee pie cake recipe ... and one of our classic heritage collection. Enjoy it 

preparation 10 min
cook 10 min 
Serves 12 


  • 100g butter melted
  • 225g digestive biscuits, crushed 
  • 75g butter 
  • 75g brown soft sugar 
  • 379 condensed milk 
  • 2 banana 
  • 150ml whipping cream, whipped to soft 
  • cocoa powder to dust 
  • 20cm loose-bottomed cake tin As shown in picture down 


        1. Put the crushed biscuits into a bowl with the melted butter. Mix it together thoroughly, then press the mixture into the base and sides of the tin. Chill for 10 minutes.
        2. Make sure it's well chilled before you go to the next step 
        3. Place 75g butter and sugar into a heavy based, non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved. Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel. Spread the caramel over the base, cool and then chill for 1 hour.

        4. If your caramel's too runny, you probably didn't get it hot enough. The mixture needs to boil for 1 minute until it starts to thicken, but no more
        5. Carefully remove the pie from the tin and place on a serving plate. Slice the bananas and place on top of the caramel, top with the softly whipped cream. For the perfect finishing touch, dust with cocoa
        6.  Chill until serve 

Leave a comment