Banoffee pie

Thanks largely to the Olympics, the world seems to be fascinated with all things British at the moment. In keeping with British mania, I wanted to share with you a British dessert I discovered when I was living in London – let me introduce you to the wonders of Banoffee Pie. Banoffee pie refers to banana toffee or banana caramel pie.

I know that the sound of caramel out of a can is extremely unrefined, but using the pre-made caramel does away with the need to boil a tin of condensed milk for hours to end up with the same result. If you wanted to take even further shortcuts, you could use pre-prepared pastry cases or a biscuit crumb base.

I have added an Australian twist to the recipe by including ground wattle seed, a native Australian spice. Wattle seed provides a flavour profile similar to chocolate and / or coffee and is available from Herbie’s Spices. I’d been looking for an excuse to use my ground wattle seed for a little while and this recipe created the perfect opportunity. If you don’t have ground wattle seed you could substitute 1/2 a teaspoon of ground nutmeg in the pastry.

How many pies you get out of this recipe depends on how big your pie tin(s) are, or you could use a muffin or cupcake pan to create mini pie cases. Any leftover uncooked pastry can be frozen for use at a later date. You may want to prepare the individual components and leave assembly until the last minute to prevent your pastry cases from going soggy.

Banoffee Pie


  • 125g butter, softened
  • 50g raw sugar
  • 1 teaspoon vanilla extract
  • 3 teaspoons ground wattle seed
  • 1 egg, beaten
  • 250g plain flour
  • 2 x generous pinch of salt
  • 380g can Nestle top’n’fill caramel
  • Bananas
  • 300ml Cream
  • 50g Dark chocolate
  1. In a food processor mix the butter, flour, a pinch of salt, ground wattle seed and sugar until it resembles fine breadcrumbs [or you could do this by hand by rubbing small cubes of cold butter into the dry ingredients]. Add vanilla and mix to combine.
  2. Add the beaten egg a little at a time and combine until the mixture just comes together as soft dough. If the mixture is still a little dry after adding the egg, add a little cold water until the mixture just comes together.
  3. Wrap the pastry in cling film and place in the fridge to rest and chill.
  4. Once the pastry is chilled, roll batches of it out, and line your greased pastry tin(s).
  5. Bake pastry in a 180°C oven until crisp. The time will vary depending on what sort of pie tin you are using, but as a guide allow approximately 20 minutes. Allow your pastry cases to cool.
  6. Transfer the caramel to a bowl. Add 25mls or 1 tablespoon of the cream and a generous pinch of salt. Whip until the caramel is smooth with no lumps.
  7. Whip the remaining cream in a separate bowl until thick.
  8. Grate chocolate and add the extra teaspoon of ground wattle seed. Mix to combine the two ingredients.
  9. Fill your pastry case with slices of banana, add caramel, then whipped cream – sprinkle with the chocolate wattle seed mix. Your pie is ready to serve. Enjoy!

What is your favourite British recipe? Has this post inspired any new ideas?



Filed under Baking, Caramel, Pastry, Recipes, Spices, Sweet, Vegetarian

5 responses to “Banoffee pie

  1. Love banoffee pies! I could almost lick my screen 🙂

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