medshi8 This rich, creamy Mary Berry Banoffee is made with digestive biscuits, sweet caramel, and ripe bananas, ready in about two hours. The soft, whipped cream perfectly balances the thick layer of golden toffee hiding underneath. I always reach for this recipe when I need an impressive dessert with minimal effort.
Why This Classic Works
I used to struggle with homemade caramel setting too hard or staying completely liquid. Boiling butter, brown sugar, and condensed milk together creates a foolproof toffee that sets perfectly.
The salty, buttery biscuit base cuts through the intense sweetness of the filling. Adding the bananas right before serving stops them from turning brown and mushy.
Mary Berry Banoffee Ingredients
- 250g digestive biscuits
- 100g unsalted butter, melted (for the base)
- 100g unsalted butter (for the filling)
- 100g light muscovado sugar
- 397g (1 can) sweetened condensed milk
- 4 firm-ripe bananas
- 300ml double cream, softly whipped
- Dark chocolate, to grate
How To Make Mary Berry Banoffee
- Crush the Biscuits: Blitz the digestive biscuits in a food processor until they resemble fine crumbs, then stir in the melted butter.
- Form the Base: Press the crumb mixture firmly into the base and sides of a 20cm loose-bottomed tart tin, then chill for 30 minutes.
- Cook the Caramel: Melt the butter and sugar in a saucepan over low heat until the sugar dissolves. Add the condensed milk and bring to a rapid boil, stirring continuously for two minutes until thickened.
- Pour and Chill: Pour the hot caramel over the chilled biscuit base. Transfer it to the fridge to set for at least an hour.
- Assemble the Pie: Slice the bananas and arrange them over the set caramel. Spread the whipped cream on top and finish with grated dark chocolate.
Recipe Tips
- Stir constantly: The caramel burns easily once it reaches a boil, so do not step away from the pan.
- Pack the base tightly: Use the back of a metal spoon to compress the crumbs so the slice holds its shape.
- Whip cream softly: Over-whipped cream will make the pie feel heavy, so aim for soft, pillowy peaks.
What To Serve With Banoffee Pie
This sweet dessert pairs beautifully with a strong, black coffee or an unsweetened espresso. The bitterness cuts right through the rich caramel. If you want a full British spread, serve it after a classic Sunday roast.
How To Store
Keep the assembled pie in the fridge for up to two days. The bananas will soften and brown slightly over time, so it is best eaten quickly. Do not freeze this pie, as the cream and bananas will split and turn mushy.
FAQs
Can I use store-bought caramel?
Yes, a tin of ready-made caramel or dulce de leche works well if you are short on time.
Why did my biscuit base crumble?
You likely did not press the crumbs firmly enough into the tin. Ensure you use enough melted butter to bind the dry crumbs.
How do I stop the bananas turning brown?
Toss the sliced bananas in a tiny bit of lemon juice before assembling. The acid prevents oxidation.
Nutrition
- Calories: 520 kcal
- Total Fat: 32g
- Saturated Fat: 19g
- Cholesterol: 75mg
- Sodium: 210mg
- Total Carbohydrate: 55g
- Protein: 6g
Try More Recipes:
Mary Berry Banoffee
8
servings20
minutes2
hours2
hours20
minutesRich, creamy Mary Berry Banoffee features a buttery biscuit base, golden caramel, and fresh bananas. Ready in just over two hours, this no-bake classic is an easy yet stunning weekend dessert for gathering friends.
Ingredients
250g digestive biscuits
100g unsalted butter, melted (for the base)
100g unsalted butter (for the filling)
100g light muscovado sugar
397g (1 can) sweetened condensed milk
4 firm-ripe bananas
300ml double cream, softly whipped
Dark chocolate, to grate
Directions
- 1. Crush the Biscuits: Blitz the digestive biscuits in a food processor until they resemble fine crumbs, then stir in the melted butter.
- 2. Form the Base: Press the crumb mixture firmly into the base and sides of a 20cm loose-bottomed tart tin, then chill for 30 minutes.
- 3. Cook the Caramel: Melt the butter and sugar in a saucepan over low heat until the sugar dissolves. Add the condensed milk and bring to a rapid boil, stirring continuously for two minutes until thickened.
- 4. Pour and Chill: Pour the hot caramel over the chilled biscuit base. Transfer it to the fridge to set for at least an hour.
- 5. Assemble the Pie: Slice the bananas and arrange them over the set caramel. Spread the whipped cream on top and finish with grated dark chocolate.
