Nigella Lawson Banoffee Pie

I remember the first time I made Banoffee Pie — I didn’t tell anyone it was my first try, and I brought it to a family BBQ like I was Mary Berry reincarnated. You know what? It was gone before the sausages hit the grill. People were licking their forks. Someone even scraped the last of the toffee out of the dish with a strawberry.

This pie is the sweet, sticky, slightly over-the-top cousin of your usual fruit desserts. It’s got everything: crunch, creaminess, sweetness, a bit of a mess — the kind of mess you want to dive face-first into. And while the idea of boiling a can of condensed milk for hours might sound like a commitment, I promise you, it’s weirdly satisfying (and you don’t even have to stir anything).

Why You’ll Love It

• The base is biscuity, buttery, and honestly hard to stop eating even before it’s filled.
• Boiled condensed milk becomes the richest, smoothest caramel ever.
• You don’t need an oven — just time and fridge space.
• Bananas + cream = retro perfection.
• It holds up beautifully overnight (if it survives that long).
• Looks fancy, but really, it’s idiot-proof.

Ingredients

• 250g digestive biscuits
• 150g unsalted butter, melted
• 3 ripe bananas
• 1 can (about 397g) condensed milk
• 300ml heavy cream
• A few squares of dark chocolate (for shaving on top)

How to Make It

Bash the biscuits:

Crush your digestive biscuits in a food processor or go full rage-mode with a rolling pin and a bag. Mix the crumbs with the melted butter until it looks like wet sand.

Form the crust:

Press the biscuit mixture into a pie dish (around 9 inches). Get it up the sides, too, if you can. Use the back of a spoon or your fingers — either works. Pop it in the fridge for at least 20 minutes.

Make the toffee magic:

Place the unopened can of condensed milk into a large saucepan of water (make sure it’s fully submerged). Simmer it gently for 2.5 to 3 hours — and keep topping up the water. Don’t let it boil dry, or bad things will happen. Once done, let it cool completely before opening. It’ll be thick, golden, and glorious.

Slice and layer the bananas:

Peel and slice your bananas into coins and lay them on top of the cooled biscuit base. Go generous — no one wants a shy banana in a banoffee pie.

Whip it good:

Whip the cream until it’s soft and fluffy but not stiff. Dollop and spread over the banana layer, rustic is fine. This isn’t a French patisserie.

Finish with flair:

Grate some dark chocolate on top — go wild, make a mess. Chill the pie for at least 4 hours, or overnight if you can stand the wait.

Common Mistakes and How to Dodge Them

Can I just pour condensed milk straight in?
Nope. It needs the boiling treatment to become caramel. Don’t skip that bit.

Why is my cream runny?
Probably over- or under-whipped. Soft peaks are what you want — stop whipping once it holds a shape but still looks billowy.

Biscuit base falling apart?
You didn’t chill it long enough. Give it time to set, especially if your kitchen’s warm.

Too sweet?
Use slightly underripe bananas and unsweetened cream. Also, don’t overdo the chocolate — it’s a garnish, not the main event.

Storage and Reheating

Fridge:
Keeps well for 3–4 days in the fridge, covered. The base softens over time but it’s still dreamy.

Freezer:
Freeze before adding the cream. Wrap tightly and defrost in the fridge overnight.

Reheating:
Honestly? Don’t. Banoffee pie is a fridge dessert — embrace the chill. If you must warm it, do individual slices gently in the microwave without the cream.

Frequently Asked Questions

Can I use store-bought caramel instead?
You can. It’s quicker, sure — but the flavour isn’t quite as deep or creamy.

Do I have to use bananas?
Well… it’s kind of in the name. But hey, swap in sliced strawberries if you must. Still delicious.

Can I make this dairy-free?
Yes! Use vegan biscuits, plant-based butter, coconut condensed milk, and whipped coconut cream.

What’s the best dish to use?
A loose-bottomed tart tin gives you nice clean edges, but a simple pie dish works too. Just don’t go too shallow.

Nutrition Facts (Per Serving)

• Calories: 520
• Fat: 29g
• Carbs: 61g
• Sugar: 45g
• Protein: 6g
• Fibre: 2g
• Sodium: 270mg

Try More Nigella Recipes:

• Nigella Lemon Meringue Pie
• Nigella Apple Pie Recipe
• Nigella Key Lime Pie