Banoffee Pie
Click image to view larger size


1) Melt the butter. Place the biscuits in a food processor and whizz until they are completely crushed.
2) Add the melted butter.
3) Remove and use to line a 22 cm (9 inch) loose- base pie dish.
4) Refrigerate for a minimum of 1 hour.
5) Place the 2 tins of unopened condensed milk into a pan of simmering water for 2 hours. Extra water may need to be added from time to time to ensure that the tins are always completely covered.
6) Drain the water away and carefully open the tins.
7) Mash the bananas and spoon into the thickened condensed milk. Pour over the biscuit base and level with a knife. Leave to cool for 15 minutes.
8) Mix the honey into the thick Greek yoghurt and pour over the pie.
It can be chilled for up to 4 hours.

To serve the stylish way: Dust a little grated chocolate over the pie just before serving.
UK measurements US measurements Print this recipe

cook: Dessert

Banoffee Pie

Make this dessert your bank holiday special treat. It is one of my all time favourites – a combination of banana and toffee within a biscuit base. Whenever I see this dessert on a restaurant menu I look no further. Traditionally the pie is topped with cream and I feel that this spoils it. It’s the toffee and banana part that is divine, so I have written this recipe for all those who do not like thick cream but prefer Greek yoghurt!
This recipe is so popular that there is even a website about it! There are endless variations and hopefully my variation will become one of your favourites.
Must be made in advance
Will not freeze

Preparation Time: 20 minutes plus 1 hour and 15 minutes chilling time
Cooking Time: 2 hours
Serves: 6 - 8 people


For the base
400g plain digestive biscuits
160g unsalted butter

For the Filling
2 x – 400g tins condensed milk
3 bananas – peeled and sliced
2- 3 tablespoons clear honey
500g Thick Greek yoghurt

Garnish: Grated chocolate
For more information about my cookery school, events for singles, Hen nights
please call Denise on 01923 836 456 or email

Website development: Red Sphere Media