Mary Berry Banoffee Pie

Alright, listen — if there’s one dessert that sounds like it was invented by a sugar-happy genius after a particularly good nap, it’s Banoffee Pie. Bananas. Toffee. Whipped cream. Biscuit base. Boom. Whoever first decided to make this was clearly unwell in the best possible way.

Now, Mary Berry’s Banoffee Pie is a national treasure. And yes, before you ask — it’s every bit as lush as it sounds. A buttery biscuit base, a dangerously addictive caramel made from condensed milk and muscovado sugar (the good kind, the dark kind), fresh bananas, whipped cream, and a little drizzle of chocolate or cocoa powder just for drama. This isn’t a pie; it’s a lifestyle.

So if you’ve never made it? It’s about time.

Ingredients List

For the Base

• 150g digestive biscuits (about 10) — classic choice for that crumbly, slightly salty contrast.
• 75g butter — melted; binds everything together like dessert glue.

For the Caramel Filling

• 75g butter
• 75g light muscovado sugar — gives it a deep, almost treacly flavour.
• 1 x 397g tin full-fat condensed milk — don’t skimp here. The full-fat stuff is essential.
• 1 tsp vanilla extract — rounds out the sweetness.

For the Topping

• 3 small just-ripe bananas — too soft and they’ll go mushy, too green and it’s a crime.
• 300ml double cream — whip it to peaks that hold their shape.
• 50g dark chocolate (melted) or 1 tbsp cocoa powder — your choice of drama.

How to Make It

1. Line a loose-bottomed tin (20cm works well) with baking paper or cling film.
   This makes your life easier later. Trust me.
2. Crush the biscuits into fine crumbs — a food processor helps, or good ol’ bashing in a bag. Mix with melted butter until it looks like wet sand.
3. Press the mixture firmly into the base of your tin and smooth it out. Chill while you do the rest.
4. In a saucepan, melt the butter and muscovado sugar together gently over low heat until dissolved.
5. Add the condensed milk and bring it to a simmer, stirring constantly for 2–3 minutes until thickened. It should coat the back of a spoon and smell like happiness.
6. Remove from heat and stir in vanilla. Pour over the biscuit base and chill for at least an hour, or until set.
7. Once set, slice the bananas and arrange them over the caramel layer. I like to slightly overlap them like tiles.
8. Whip the cream until it forms soft peaks (don’t overdo it — it should still look pillowy) and spread over the bananas.
9. Drizzle melted chocolate over the top, or dust with cocoa powder if you’re feeling low-maintenance. Chill again until ready to serve.

🛑 I’ve once skipped the second chill and served it too soon — big mistake. The layers hadn’t set and it was a slidey mess. Still delicious, though.

Common Mistakes

Why is my caramel grainy?
The sugar probably wasn’t fully dissolved before adding the condensed milk. Keep the heat low and stir patiently.

Why did the layers slide around?
Your caramel wasn’t fully chilled before adding the bananas and cream. It needs that rest time.

Can I use whipped spray cream?
Please don’t. It melts and weeps faster than you can say “bad decision.” Use real double cream.

Why does the base fall apart?
You might not have packed it in firmly enough, or didn’t chill it long enough. I once tried to shortcut this with a warm kitchen. Rookie move.

Storage and Reheating Tips

Fridge:
Cover the pie and store for up to 3 days. The bananas may start to brown after day two, but it’ll still taste fab.

Freezer:
Wrap slices in cling film and foil, and freeze up to 1 month. Defrost in the fridge overnight. Texture may soften a bit but it’s still very edible.

Reheating:
Honestly? Don’t. Banoffee pie isn’t meant to be reheated. The cream and bananas won’t thank you. If you must, very gently microwave a slice at medium for 15–20 seconds.

What to Serve With It

• Coffee or espresso — the bitterness balances the sweetness beautifully.
• Vanilla ice cream — for those moments when “too much” just isn’t a thing.
• Fresh fruit salad — for the illusion of health.

FREQUENTLY ASKED QUESTIONS

What is the toffee layer made from?
A classic combo of condensed milk, butter, and brown sugar — simmered into golden toffee bliss.

Which fruit is in banoffee pie?
Bananas, always. That’s the “ban” in banoffee.

Why is my pie watery?
You likely didn’t chill the caramel long enough before adding the cream. Patience is part of the process.

Can I make this the night before?
Yes — in fact, it’s better! Just hold off on adding the bananas and cream until a few hours before serving.

Try More Mary Berry Recipes:

• Mary Berry Apple and Pear Pie
• Mary Berry 9 Inch Sponge Cake Recipe
• Mary Berry Baked Alaska

Nutrition Facts

Amount Per Serving

• Calories 468
• Total Fat 29g
• Saturated Fat 18g
• Trans Fat 0.6g
• Cholesterol 77mg
• Sodium 214mg
• Potassium 334.2mg
• Total Carbohydrates 50g
• Dietary Fiber 1.5g
• Sugars 40g
• Protein 4.9g