Mary Berry Banoffee Pie Recipe

This sweet buttery Mary Berry Banoffee Pie is made with digestive biscuits, thick caramel, and fresh bananas, ready in 2 hours and 25 minutes. Slicing through reveals distinct layers of gooey toffee topped with billowy cream and dark chocolate shavings. I love how simple the base is to press together.

Why This Classic Works

I used to struggle with homemade caramel setting too hard, but this method yields a perfectly soft, sliceable center. The ratio of buttery biscuit crumb to sweet toffee is incredibly balanced.

I quickly learned that chilling the base properly stops the warm caramel from seeping through. Using slightly firm bananas also prevents the filling from turning mushy the next day.

Mary Berry Banoffee Pie Ingredients

• 250g digestive biscuits
• 100g unsalted butter, melted
• 397g tin caramel (or dulce de leche)
• 3 large bananas, sliced
• 300ml double cream, softly whipped
• 25g dark chocolate, grated

How To Make Mary Berry Banoffee Pie

1. Prepare the base: Crush the digestive biscuits into fine crumbs and stir in the melted butter. Press the mixture firmly into the base and sides of a 20cm loose-bottomed tart tin.
2. Chill the crust: Place the tin in the fridge for at least 30 minutes to firm up the butter.
3. Add the caramel: Spread the thick caramel evenly over the chilled biscuit base using a spatula.
4. Layer the bananas: Peel and slice the bananas into thick coins, arranging them in an overlapping layer on top of the caramel.
5. Top with cream: Spoon the whipped double cream over the bananas, swirling the top for a soft, rustic finish.
6. Garnish and serve: Sprinkle the grated dark chocolate over the cream, then chill for 1 hour before slicing.

Recipe Tips

• Crush evenly: Ensure the biscuit crumbs are fine so the base holds together without crumbling when sliced.
• Whip carefully: Only whip the double cream until soft peaks form, as stiff cream will taste heavy and buttery.
• Slice bananas late: Wait to slice your bananas until right before assembly so they do not turn brown.

What To Serve With Banoffee Pie

Serve this rich dessert alongside a hot cup of black coffee or strong English breakfast tea. The bitterness cuts through the sweetness of the caramel beautifully.

How To Store

Store leftover pie in an airtight container in the fridge for up to 2 days. Freezing is not recommended, as the bananas will turn black and mushy when thawed.

FAQs

Can I use homemade caramel instead of a tin?

Yes, you can boil a tin of sweetened condensed milk or make a quick butter and brown sugar caramel on the stove.

Why did my biscuit base fall apart?

The base usually crumbles if the butter wasn’t mixed evenly or the crust wasn’t pressed firmly enough into the tin.

How do I stop the bananas from browning?

Tossing the banana slices lightly in lemon juice before assembling can slow down the browning process.

Nutrition

• Calories: 450
• Total Fat: 32g
• Saturated Fat: 18g
• Cholesterol: 85mg
• Sodium: 210mg
• Total Carbohydrate: 42g
• Protein: 4g

Try More Recipes:

• Mary Berry Pie Crust Recipe
• Mary Berry Apple Pie Recipe
• Mary Berry Beef Pie Recipe