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.’
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Yields:
10 serving(s)
Prep Time:
30 mins
Cook Time:
10 mins
Total Time:
40 mins
Cal/Serv:
638
Ingredients
For the base
100 g unsalted butter, melted, plus extra to grease
250 g digestive biscuits
For the filling
75 g dark chocolate, chopped
100 g unsalted butter, chopped
100 g dark brown soft sugar
397 g tin condensed milk
For the topping
300 ml double cream
1 1/2 Tbsp. 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.
Per serving:
Calories: 638
Protein: 6g
Fat: 43g
Saturates: 26g
Carbs: 56g
Total sugars: 44g
Fibre: 1g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
