Have you ever made Banoffee Pie?


Banoffee Pie has to be one of my family's favourite puddings and in fact it was chosen by my daughter Lucy instead of a birthday cake last October. 

Now I can actually lay claim to being one of the first to know about Banoffee Pie because I worked for the publisher who brought out a book written by the owners of a restaurant called The Hungry Monk (think it was in Eastbourne.) Well, they are meant to have invented the recipe for this delightful banana, toffee and cream confection, which has brought grown men to their knees and grown women to give up on their diets!

Now the question is – or to be more precise – the questions are:  
 - pastry case or crumb base?  
 - boil condensed milk in the can for three hours or take out of can and heat until boiling in a pan? 
 - plain whipped cream, or whipped cream with coffee essence? 

I guess it's down to personal taste, but I'd love to be reminded of the original recipe so if you could help that'd be great. I thought I'd include my own version of events in case just reading about this delightful dessert has set you dribbling…

Ingredients:      2 large ripe bananas
                      1  250ml carton double cream
                      1 can condensed milk
                      1 shortcrust pastry base – make your own or buy!
                       half a teaspoon instant coffee, dissolved in tiny amount of water
                       grated chocolate to decorate

1)  Boil condensed milk in can for three hours. Do not puncture the tin and NEVER let it boil dry – keep it topped up with water throughout.

2)  Once cooled slightly, open can and gouge out sticky contents which have become a rich caramel.
3)  Fill pastry case with contents of can and then thinly slice bananas over the top.

4) Whip cream and when about to thicken, add the coffee essence you have created.

5) Sprinkle with grated chocolate and indulge!

Hope you enjoy and I look forward to hearing your versions of this culinary creation.

Ali x


  1. Louise Hollow February 18, 2009 at 12:12 pm -  Reply

    You’ve pretty much got it spot on but you can now buy caramel condensed milk which saves all the boiling hassle, I have never heard of coffee in the cream though? very strange

  2. Nicola Rippon February 20, 2009 at 2:13 pm -  Reply

    Oh Alison! How on earth can you have been so mean to have blogged that recipe?Now I need to make it, and eat it!
    Never mind, I shall rise to the challenge!

  3. Jennifer McLean February 21, 2009 at 2:49 pm -  Reply

    I make my Banoffee Pie almost identically to yours but I normally only boil the condensed milk for 2 hours and do not use the coffee. It always goes down a storm whenever I make it.

  4. LINDA PLANT February 23, 2009 at 5:17 pm -  Reply

    Banoffee Pie is delicious whichever way it is made, but I will have a go at your version Alison.
    PS Thank you for being one of the few presenters on qvc who does not say “Im loving this” or “I am loving that ” to the item or product they are talking about. You speak the English language beautifully Alison, and if you like something to that degree, then you “love it ” but it seems to be the new craze of saying “I’m loving……” with a few in particular presenters.

  5. alison keenan March 1, 2009 at 5:08 pm -  Reply

    Hi Linda,
    Thank you for your mail, and I apologise for having taken a week to get back to you but hope that you have had a chance to make a banoffee pie by now and enjoyed it. Actually Jennifer’s comment (she who was posted above you!) said you only needed to boil the milk for 2 hours so I hope you’ve managed to save a little gas or electricity!
    I would also like to thank you for your gracious comments about my use of the English language. My mum did a grand job of teaching me to ‘speak properly’ and I have great fun trying to find different words to describe things. I do try and reserve the stronger sentiments for products I am really taken with, and will continue to do so! Enjoy your week.

  6. alison keenan March 1, 2009 at 5:11 pm -  Reply

    Hi Jennifer,
    Thanks for your advice re: the boiling of the milk! Could have saved all that gas and trips to the sink to top up the saucepan! It was surprising how many people at QVC picked up on the recipe too, although my boss who is doing an amazing job of losing weight (not that he needs to!) was not best pleased to be tempted in this way.
    Thanks again and do keep in touch.

  7. alison keenan March 1, 2009 at 5:13 pm -  Reply

    Hi Nicola,
    How did the Banoffee Pie turn out? Sorry to have tempted you, but if you only eat small slices at a time you can limit the guilt! I made Strawberry Flim Flam last night which is meringue, cream and strawberries and that was lovely too! I try and limit myself to just one pudding making session a week otherwise the waistbands are straining.
    Lovely to hear from you

  8. alison keenan March 1, 2009 at 5:15 pm -  Reply

    Hi Louise
    What a star! I had no idea you could buy the condensed milk already caramelised. I shall peruse the shelves of my local supermarket and see if they stock it. Perhaps we should think of another recipe to use it in?? Have a good week and thanks again.
    Ali x

  9. alison keenan April 24, 2009 at 11:55 am -  Reply

    Hi Linda, Just to let you know I bought the pre-caramalised milk just the other week, and it was brilliant. Many thanks for the tip.
    Ali x

  10. gary April 25, 2009 at 1:49 pm -  Reply


  11. alison keenan April 30, 2009 at 10:59 pm -  Reply

    Bless you Gary! Made my evening! Thank you very much for taking the time out to comment. Lovely to hear from you and do keep in touch. Ali x

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