This delicious recipe comes from Elliott Wilmot, Good Housekeeping's Group Creative Director.
‘Growing up we were quite a traditional family and although we often had dinner at different times during the week (due to my dad’s unusual working hours at Smithfield Meat Market), my mum always made sure we ate together on Sundays.
Those looked-forward to meals were always roasts, followed by amazing homemade desserts. Often with meringue elements, made from the eggs laid by our pet chickens, but my all-time favourite had to be mum’s Banoffee Pie. I used to help crush the biscuits and chop the bananas. I sometimes even got to crumble a Flake on top to decorate.
My parents now live in Spain, so unfortunately I don’t get to see them as often as I’d like. But when I do, I still request her famous Banoffee Pie and it inevitably brings back fond memories of time together as a family.’
Advertisement - Continue Reading Below
Yields:
10 serving(s)
Prep Time:
30 mins
Cook Time:
10 mins
Total Time:
40 mins
Cal/Serv:
638
Ingredients
For the base
100g
unsalted butter, melted, plus extra to grease
250g
digestive biscuits
For the filling
75g
dark chocolate, chopped
100g
unsalted butter, chopped
100g
dark brown soft sugar
397g
tin condensed milk
For the topping
300ml
double cream
11/2Tbsp.
icing sugar, sifted
1
large ripe banana
cocoa powder, to dust
Directions
Step 1Grease and line the base of a 20.5cm round springform cake tin with baking parchment. For the base, in a food processor whizz the digestive biscuits until finely crushed (alternatively bash in a food bag with a rolling pin). Add the melted butter and pulse/mix until the mixture clumps together. Tip into the prepared tin and press mixture into the base and 2.5cm up the sides. Chill until needed.
Step 2For the filling, melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Remove bowl from heat and set aside until needed.
Step 3Next, in a medium pan gently heat the butter, brown sugar and condensed milk, stirring constantly, until the sugar dissolves. Bring just up to the boil, stirring constantly to prevent the mixture catching, then remove from the heat and mix in the melted chocolate and a pinch of salt. Scrape into the biscuit base and chill until firm, about 11/2hr.
Step 4To serve, unclip the springform tin and transfer the base to a cake stand or serving plate. For the topping, in a medium bowl, whip the cream and icing sugar until the cream just holds its shape. Peel and slice the banana and arrange on top of the set toffee filling. Spoon on the cream and lightly dust with cocoa powder. Serve in slices.
GET AHEAD: Prepare to end of step 3 up to a day ahead. Loosely cover and chill. Complete recipe to serve. Once assembled, the pie is best served within 1hr.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
