Mary Berry Banoffee Pie Recipe

Mary Berry’s banoffee pie has a buttery biscuit base, a rich toffee filling, fresh banana, and a generous cloud of cream — the most indulgent no-bake dessert I make.

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Prep Time 20

Cook Time 10

Chilling Time 2 30

Total Time 3

Servings: 10 Slices

Course: Dessert

Cuisine: British

Calories: 510

Ingredients Method Notes

Ingredients

Biscuit Base:
300 g digestive biscuits crushed to fine crumbs
150 g unsalted butter melted
1 tbsp golden caster sugar
Toffee Filling:
100 g unsalted butter
100 g soft dark brown sugar
1 x 397g tin sweetened condensed milk
1 tsp vanilla extract
Pinch of flaked sea salt
Topping:
3 large ripe bananas sliced 5mm — tossed in 1 tbsp lemon juice
300 ml double cream cold
2 tbsp icing sugar
1 tsp vanilla extract
Dark chocolate for grating over the top
Cocoa powder for dusting optional

Method

Combine biscuit crumbs, melted butter, and sugar. Press very firmly into tin. Refrigerate 30 minutes.
Melt butter and dark brown sugar together 2–3 minutes. Add condensed milk — bring to gentle simmer, stir constantly 6–8 minutes until thickened and slightly deeper in colour. Remove from heat — add vanilla and sea salt. Cool 10 minutes.
Pour toffee over chilled base — spread evenly. Refrigerate 2 hours minimum until completely set and firm.
Toss banana slices in lemon juice — arrange in an even layer over set toffee. Whip cold cream, icing sugar, and vanilla to soft billowy peaks. Spread generously over bananas.
Grate dark chocolate generously over cream. Dust lightly with cocoa if using. Refrigerate 30 minutes. Slice cold.

Notes

Make the toffee properly on the hob — butter and brown sugar give more depth than boiled condensed milk alone.

Stir the toffee constantly — it catches and burns on the base of the pan without constant stirring.

Toss bananas in lemon juice — prevents browning for several hours.

The toffee must be fully set before the bananas go on — warm toffee makes arranging impossible.

Soft peaks for the cream — stiff cream loses the billowy quality that makes this dessert so appealing.