Banoffee pie is one of the few British desserts that has become an international hit. Its name comes from “banana” and “toffee” (caramel), and it consists of puff pastry, condensed milk caramel, bananas, and whipped cream. Invented in the 1970s in Sussex, it quickly became a favorite in pubs and family dinners.
The base is ready-made puff pastry or biscuits (such as digestive biscuits), crushed with melted butter and pressed into a tin. Bake for 10 minutes and then cool.
The caramel is made by boiling a can of condensed milk in water for 2-3 hours (or baking it in the can in the oven for 1.5 hours). The milk darkens and thickens, turning into a thick toffee. This is the key flavor—without it, the dessert just isn’t the same.
Slice the bananas and arrange them on top of the caramel. Don’t overdo it—they may darken. It’s best to add them just before serving.
Top with whipped cream (33–36%) and a pinch of vanilla. Don’t use cream cheese or yogurt—it will upset the balance.
