I remember hearing about banoffee pie from Mohammed (husband) and as he was trying to explain it, I was trying not to drool :P. Then my mother-in-law sent some over…all I can say is YUM!!! It was all this creamy caramel deliciousness bundled up with bananas on a crushed biscuit crust. I asked Heidi (sis-in-law) for the recipe, as mum was out of town…and to my surprise, it didn’t sound so difficult. My biggest challenge was boiling a can of sweetened condensed milk. For some reason, it scared me and gave me the illusion that the can will explode…and no, it didn’t explode. As Heidi assured me, it was quite safe.

I made this twice…once using the mini cheesecake pans I bought from Dubai, and the other in a larger 11-inch pie dish (with a removable base). And it turned out great.

For the minis, I wasn’t quite sure how I was going to shape the crust to hold the caramelized sweetened condensed milk but I thought, I’m going to give it a shot, and if it works, it works. If it doesn’t, well, it means everything’s going to mix into each other, and that’s alright, it would still be yummy…and it worked…yaay



I took the minis to my mom’s invite…and it was a hit.

Thank you Heidi…and Mum :)


The larger one…I made it ALL for me and Mohammed the family


Put the can in a pot of water on medium-high heat


Press the crushed biscuit mixture to the base of the pie dish


Pour the caramelized sweetened condensed milk and line the top with sliced bananas


Spread the cream on top of the bananas


Top with chocolate shavings



Banoffee Pie
Recipe type: Dessert
Serves: 10
11-inch pie
  • 1 can (395 grams) sweetened condensed milk
  • 1 pack (400 grams) digestive biscuits, crushed
  • 190 grams butter, melted
  • 1 to 2 bananas, sliced
  • 1 pack thick cream (250 ml), or double cream*
For garnish:
  • Chocolate sprinkles, dark chocolate shavings, or a flake bar.
  1. Place the can of sweetened condensed milk in a medium sized pot and put enough water to cover the whole can. Put on medium high heat and let boil for one hour. If the water bubbles too vigorously, turn the heat down a notch. Remove from heat, drain the water and carefully set the can aside to cool completely. You don’t want to open the can while it’s still hot! Best thing is, leave the can in the sink until it cools.
  2. In a medium sized bowl, put the crushed biscuits. Gradually add the butter, mixing it with the biscuits, until you get a ‘muddy’ consistency. Not too wet, but enough to hold it’s shape and press into the mold or pie dish.
  3. Place in the fridge to set, about one hour. Once set, remove from the pan and set on serving dish. (I also tried baking it in an oven set to 375 degrees F (190 degrees C) for about 15 minutes to toast the biscuits, and then I refrigerated it. It was just as good!) :)
  4. Pour the caramelized milk on top of the set biscuits. Or in the case of minis, put a spoonful of the caramelized milk in each molded biscuit case. Line with slices of banana, and spread the cream. You can also pipe the cream to make it easier.
  5. Sprinkle some chocolate on top, and voila…done!
  6. Refrigerate until it sets, about 2 hours, and enjoy!
*Thick Cream: Thick cream is not the same as Heavy Cream. If you cannot find thick cream you can substitute with whipped heavy cream.
Nutrition Information
Serving size: 1 slice



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