Hairy Bikers Banoffee Pie​ Recipe

This rich banoffee pie is made with a chocolate oaty biscuit base, buttery toffee, sliced bananas, and whipped double cream. The Hairy Bikers skip boiling the can and make the toffee on the hob instead. Ready in under an hour with no baking, this classic British dessert serves 12.

I love making this for weekend get-togethers because it looks impressive but takes very little effort. The combination of chocolate biscuit base with that homemade toffee is something special.

Banoffee Pie Ingredients

For the Biscuit Base:

• 75g butter
• 300g chocolate oaty biscuits (such as Hobnobs)

For the Toffee Filling:

• 115g butter
• 115g soft dark brown sugar
• 1 x 397g tin of sweetened condensed milk

For the Topping:

• 5 ripe but firm medium bananas
• 450ml double cream
• 1 tsp fresh lemon juice
• 25g plain dark chocolate, coarsely grated

How To Make Banoffee Pie

1. Make the biscuit base: Melt the butter in a small pan. Crush the chocolate oaty biscuits in a food processor until fine. Add the melted butter and blend until combined. Press the mixture firmly into the base and sides of a deep 23cm loose-based tart tin. Chill in the fridge for 30 minutes until set.
2. Make the toffee filling: Melt the butter in a non-stick saucepan and stir in the dark brown sugar over a low heat until smooth. Pour in the condensed milk and bring to a gentle simmer, stirring constantly for about 3 minutes until the mixture turns a deep caramel brown. Pour evenly over the biscuit base and smooth the surface. Chill for at least 1 hour, or up to 8 hours.
3. Prepare the topping: Whip the double cream until it forms soft peaks. Slice 4 of the bananas diagonally and scatter half over the toffee layer. Fold the remaining banana slices gently into the whipped cream.
4. Assemble the pie: Spoon the banana-cream mixture over the toffee and banana layer, spreading it to cover the entire surface. Slice the remaining banana and toss with the lemon juice to prevent browning. Arrange these slices on top and sprinkle with the grated dark chocolate.
5. Chill and serve: Serve the pie in fairly thin slices as it is very rich. For the best texture, serve within a few hours of assembling.

What Tips Help You Get the Best Banoffee Pie?

• Use a deep tin: A deep 23cm loose-based tart tin gives plenty of room for all three layers. A shallow tin will overflow.
• Stir the toffee constantly: The butter, sugar, and condensed milk mixture can catch and burn quickly. Keep stirring over a low heat for the full 3 minutes to get a smooth, deep caramel.
• Choose the right bananas: Pick bananas that are ripe but still firm. Overripe bananas will turn mushy when sliced and release too much moisture into the pie.
• Use lemon juice to stop browning: A quick toss in lemon juice keeps the banana slices on top looking fresh. This is especially useful if you are serving the pie at a dinner party. If you enjoy other classic British desserts, try this Hairy Bikers sticky toffee pudding for another rich caramel treat.

What Goes Well With This Pie?

Banoffee pie is rich enough to serve on its own as the star of any dessert table. A simple cup of strong black coffee or a pot of English breakfast tea works perfectly to balance the sweetness.

For a lighter contrast, serve a small scoop of vanilla ice cream alongside each slice. If you are planning a full dessert spread, a Hairy Bikers lemon meringue pie offers a sharp citrus counterpoint that pairs beautifully with the toffee richness.

How Should You Store Any Leftovers?

Cover the pie loosely with cling film and keep it in the fridge for up to 2 days. The bananas will darken slightly but the flavour remains good.

Banoffee pie does not freeze well. The cream loses its texture and the bananas turn soft and watery once thawed. It is best enjoyed fresh on the day you make it.

Nutrition Facts

• Calories: 550 kcal
• Total Fat: 35g
• Saturated Fat: 20g
• Cholesterol: 80mg
• Sodium: 200mg
• Total Carbohydrate: 55g
• Dietary Fibre: 2g
• Sugars: 40g
• Protein: 8g

Frequently Asked Questions

Can I make banoffee pie in advance? You can prepare the biscuit base and toffee layer up to 8 hours ahead and keep them in the fridge. Add the bananas and whipped cream just before serving to keep everything fresh.

How does the Hairy Bikers banoffee pie compare to Paul Hollywood’s version? The Hairy Bikers use a chocolate biscuit base and make the toffee on the hob, while Paul Hollywood’s version from the Great British Bake Off uses a traditional shortcrust pastry case.

Can I freeze banoffee pie? The biscuit base and toffee layer freeze well for up to 1 month. Thaw in the fridge overnight and add fresh bananas and cream just before serving.

How many bananas do I need for banoffee pie? The Hairy Bikers use 5 medium bananas for a 23cm pie that serves 12. Four are sliced into the filling and cream, and the fifth is arranged on top as decoration.

Can I use a different type of biscuit for the base? The Hairy Bikers specifically use chocolate oaty biscuits like Hobnobs for a richer flavour. You could try digestive biscuits or Biscoff for a different taste, but the chocolate base is what makes their version special.

You May Also Like:

• Hairy Bikers Chocolate Brownies Recipe
• Hairy Bikers Sticky Toffee Pudding Recipe
• Hairy Bikers Lemon Meringue Pie Recipe

Hairy Bikers Banoffee Pie Recipe

Author: Alex Saidani Cooking Method:Stovetop Cuisine:British Courses:Hairy Bikers Desserts & Bakes

Difficulty:BeginnerPrep time: 30 minutesCook time: 10 minutesRest time:1 hour Total time:1 hour 40 minutesCooking Temp: CServings:12 servingsEstimated Cost: $Calories:550 kcal Best Season:Summer

Description

This rich banoffee pie from the Hairy Bikers features a chocolate oaty biscuit base, a buttery toffee filling made on the hob with dark brown sugar and condensed milk, fresh banana slices folded into whipped double cream, and a finishing sprinkle of grated dark chocolate. No baking needed and ready in under an hour.

Ingredients

For the Biscuit Base:

• 75g butter
• 300g chocolate oaty biscuits (such as Hobnobs)

For the Toffee Filling:

• 115g butter
• 115g soft dark brown sugar
• 1 x 397g tin of sweetened condensed milk

For the Topping:

• 5 ripe but firm medium bananas
• 450ml double cream
• 1 tsp fresh lemon juice
• 25g plain dark chocolate, coarsely grated

Instructions

1. Make the biscuit base: Melt the butter. Crush the chocolate oaty biscuits in a food processor, add the melted butter, and blend until combined. Press firmly into the base and sides of a deep 23cm loose-based tart tin. Chill for 30 minutes.
2. Make the toffee filling: Melt the butter in a non-stick pan and stir in the dark brown sugar over low heat until smooth. Add the condensed milk and simmer gently, stirring constantly for 3 minutes until deep caramel brown. Pour over the base, smooth the surface, and chill for at least 1 hour.
3. Prepare the topping: Whip the double cream until it forms soft peaks. Slice 4 bananas diagonally, scatter half over the toffee, and fold the rest gently into the cream.
4. Assemble the pie: Spoon the banana-cream mixture over the toffee layer. Slice the last banana, toss with lemon juice, and arrange on top. Sprinkle with grated dark chocolate.
5. Serve: Cut into thin slices as the pie is very rich. Best served within a few hours of assembling.